Читать книгу BBQ For Dummies - Carey Bringle - Страница 8

Ah, how it all began. I guess you could say that the first time a cook put a piece of meat over a live fire, barbecue was born. No telling when that was.

Barbecue has many definitions and meanings all around the world. In the United States, barbecue is defined as meat cooked at a low temperature for a long period of time using wood or wood charcoal as the primary heat source. In many other parts of the world, it may be just grilling meat over wood either hot and fast or low and slow. In some areas, it may be stewing in a pot over wood coals. One thing that is a common trait is that wood or wood charcoal is always involved. In Australia, it may be iron wood; in California, fruit wood; in Tennessee, hickory.

The popularity of barbecue has swelled and retracted and swelled again. Fortunately, in recent years, a resurgence of artisanal barbecue has taken place, with folks doing it the old-fashioned way and new restaurants sprouting up all across the United States.