Grillers have many opinions about what barbecue means. Some say that BBQ is only meat cooked over a live fire. Others define it as any en plein air gathering that includes food that has been cooked outdoors.
Some of the most passionate debates about barbecue involve the nuances of sauce. A sauce can be made with a variety of ingredients, but most contain tomato, vinegar, some sweetener like molasses or sugar, mustard, garlic and smoke. Click the Chandler BBQ to learn more.
The word “barbecue” (abbreviated to BBQ worldwide, barbie in Australia and New Zealand) is used with significant regional variations to describe cooking methods that use smoke from live fire, as well as the meals or gatherings at which this food is cooked and served. It also refers to the cooking appliances associated with these techniques, and the broader cuisines that they produce.
The exact origin of barbecue is unclear. It is believed to have begun shortly after the emergence of Homo Erectus, when an accident may have led him to drop his woolly mammoth thigh into the fire and discover that roasting it was much easier to eat, chew, and tear apart. Later, Peking man discovered that using a stick to poke at the meat made it cook faster and more evenly, thus making it even easier to consume.
A variety of theories exists about how barbecue came to the US, with many crediting indigenous peoples of North & South America for its introduction to European colonists. The word barbecue itself likely stems from the Arawak Indian word barbacoa, referring to a framework for holding meats above a fire. This technique was adapted by the Taino inhabitants of Jamaica and Cuba, and when Spanish explorers and Christopher Columbus arrived in those parts, they adopted it as their own.
Regardless of the origin, the popularity of barbecuing continues to grow, as evidenced by the many restaurants offering barbecue, and by the multitude of television shows featuring BBQ pitmasters. In the 1800s, a charcoal briquette was patented, further simplifying and expediting the process of grilling. And in the 1900s, gas and electric grills were introduced, further boosting the popularity of BBQ.
However, despite the growing acceptance of diversity in barbecue culture, the pervasive image of a white suburban father grilling for his wife and kids still holds sway in popular culture. The truth is, the roots of barbecue are as diverse as the country itself, and while American barbecue has its own unique style, it reflects the vast cultural mix of a nation that is proudly multicultural.
Ingredients
Adding a variety of ingredients to the BBQ process can add to the overall experience. From rubs and marinades to condiments and sauces, there is a lot that goes into making great barbecue. Having the right tools in your kitchen is also essential.
Some of the most popular ingredients used in BBQ include paprika, garlic, salt, pepper and onion powder. These are often mixed with ingredients such as water, ketchup, brown sugar and molasses, as well as vinegar, Worcestershire sauce, soy sauce and chili powder.
Cilantro is also a popular choice for many recipes, and is frequently used with paprika, salt, honey and cayenne pepper in bbq sauces. Garlic is a common ingredient found in most bbq sauce dishes, and it is most commonly used with ketchup, tomato sauce, vegetable oil, brown sugar and worcestershire sauce.
The acidic component of bbq sauce is usually provided by the use of vinegar, and apple cider vinegar is a particularly popular choice. The tangy ingredient is made from fermented apples, and it has a distinct flavor that can complement many types of meat.
Ketchup, a common base for BBQ sauces, often contains Celery and Mustard, whilst many types of vinegar contain Sulphur Dioxide, Soya sauce is made with Soya and Eggs are used in the preparation of mayonnaise. Most varieties of bbq sauce do not contain Cereals containing gluten, but it is always best to check the ingredients list. Adding ingredients such as Apple Cider Vinegar can help to improve the texture of BBQ sauce, while reducing its acidity.
Methods
Often abbreviated to BBQ, this culinary art is more than just grilling. Choosing the right equipment, selecting and preparing the best cuts of meat, mastering cooking techniques, and flavoring with rubs and sauces are essential to create the perfect barbecued food.
Unlike grilling, which is done at high temperatures using direct heat, barbequing uses indirect heat to give meats a rich smoky flavour. This slow cooking process also allows food to develop a crispy texture and caramelised colour.
There are many different ways to barbecue, with regional differences influencing the flavors of barbecued foods. For example, Texas barbecue is characterized by beef (especially brisket), marinated with a spice rub and slowly smoked over low heat to make it tender and juicy. Meanwhile, Carolina BBQ features pork and pulled meats in a variety of sauces that range from vinegar-based to mustard-based.
In addition, barbecuing is a versatile technique that can be used for a wide variety of foods including seafood and vegetables. For example, Korean BBQ involves grilling bite-sized pieces of meat and veggies over coals while sharing a family meal. While Argentina’s social Asado involves grilling beef, chicken and lamb while seated around the table with your friends.
It is important to note that, regardless of the cooking method used, proper ventilation is essential for outdoor barbecuing. During barbecue, smoke and heat are generated and can cause airborne pollutants that may be harmful to your health. To minimize this risk, always use an approved barbecue cover and ensure there is adequate ventilation when using your barbecue. Lastly, remember to avoid lifting the lid while barbecuing. Each time you lift the lid, heat and smoke escape resulting in less flavourful food. Also, removing the food from the grill too soon can result in uneven cooking.
Sauces
Barbecue isn’t complete without a rich, thick sauce. Whether it’s brushed on meat during the final moments of grilling, used to marinate poultry or pork, or used for dipping, a well-made BBQ sauce can make all the difference in your meal. While the exact recipe can vary from one person to the next, there are certain ingredients that you will find in most homemade BBQ sauces. These include tomato sauce or ketchup, vinegar and sweeteners such as molasses and brown sugar, and spices such as paprika, garlic powder and onion powder.
The best barbecue sauces balance sweetness with tanginess and smoke flavor. They also provide the right amount of stickiness, with no runniness or goopiness. The top picks from our blind taste test are perfect for everything from a simple barbecue sandwich to a full-fledged backyard cookout.
Our first-place winner was the simplest of the bunch, but still managed to wow us. It features a balance of sweetness, tomatoes, tanginess and even some subtle smoke that was pleasing to all of our tasters. Plus, it’s low-sodium and has no high-fructose corn syrup.
We weren’t quite as wowed by the other top contenders, but they did deliver what they promised. The most egregious offenders was a brand that boasted that it was “the OG of all-purpose BBQ sauces,” but our tasters felt it was too ketchupy and gloppy for their liking.
In the end, Famous Dave’s Rich & Sassy BBQ Sauce took home the top prize thanks to its classic, Kansas City-style flavors, which our tasters found to be balanced and full of all the BBQ essentials. It was a close call between this and our second-place finisher, Sweet Baby Ray’s, but our sway was ultimately determined by the former’s lack of celery seed, which some tasters find off-putting.
This easy recipe is great for beginners who are looking to master their own homemade BBQ sauces. It’s simple to prepare and will allow you to customize the level of smokiness depending on your preferences. If you want to add a little kick, simply use a few tablespoons of your favorite hot sauce to this recipe.