Barbecue has been a beloved method of cooking for centuries, bringing people together for delicious, smoky, and tender meats. The origin of this popular culinary tradition can be traced back to the indigenous people of the Caribbean, specifically on the island of Hispaniola, which is present-day Haiti and the Dominican Republic. The Taino people had developed a unique method for cooking meat which involved preserving it in the sun, laying the groundwork for what we now know as barbecue.
As the Spanish conquistadors arrived in the new world, they encountered the Taino people and their innovative way of cooking. Over time, the technique spread across different cultures and regions, evolving into the varied methods and flavors we enjoy today. From slow-cooked pulled pork in the American South to the aromatic and spicy flavors of Korean barbecue, the love for barbecue transcends geographical borders.
While the invention of barbecue traces back to the Taino people, modern-day backyard enthusiasts have Ellsworth B. A. Zwoyer to thank for simplifying outdoor grilling. In 1897, Zwoyer patented a design for charcoal briquettes, a fuel source that would become a staple for cooks everywhere. As we celebrate and enjoy the art of barbecue, it’s important to remember its historical roots and the people who contributed to shaping the culinary masterpiece we know today.
Origins of Barbecue
Indigenous People and Barbacoa
The indigenous people of the Caribbean, such as the Taino and Arawak tribes, used a method of preserving meats in the sun known as “barbacoa.” To drive away bugs and prevent spoilage, they built racks to place the meat over wood fires. This age-old technique is the basis for modern barbecue, where slow cooking over a wood fire imparts a unique flavor to the meat.
Spanish Explorers and Arawak People
When Spanish explorers like Christopher Columbus arrived in the West Indies in the late 15th century, they encountered the Arawak people’s barbacoa technique. Columbus first landed in the Caribbean on the island of Hispaniola, where he observed this indigenous cooking method. The Spanish term “barbacoa” likely stems from interactions between these explorers and the native tribes.
European Influence
As European explorers ventured further into the Americas, barbacoa was adopted and adapted by various cultures. For example, Hernando de Soto witnessed a Chicksaw tribe feast in present-day Mississippi in 1540, where pork was cooked over the barbacoa method. By the 19th century, barbecue became well-established in the American South, with pork as the primary meat due to the region’s prevalence of pigs. Famous figures like George Washington even mentioned attending or hosting barbecues in their diaries.
Development of American Barbecue
Colonial Times and Early American History
The history of American barbecue can be traced back to the Taino Indians of the Caribbean islands, who cooked meat on wooden sticks over an open pit. European explorers, such as the Spanish conquistadors, encountered this cooking method and brought it with them to the New World. The first recorded mention of barbecue in America dates back to 1672, and George Washington documented attending a “barbicue” in Alexandria, Virginia, in 1769.
As colonial immigrants settled in the American South, the barbecue method evolved. Pigs and cattle were abundant in the region, making pork and beef the main meats used for barbecuing. Different cooking techniques, such as smoking and roasting, also emerged depending on the availability of resources such as wood, charcoal, and coal. In the 19th century, regional variations began to take shape as the barbecue culture spread westward and northward.
Regional Variations and Styles
The diverse regional styles of American barbecue can be organized into four main categories: North Carolina, South Carolina, Memphis, and Texas. There are also lesser-known styles like Kansas City, Kentucky, and Alabama.
- North Carolina: North Carolina barbecue is characterized by its use of whole pigs and a vinegar-based sauce, which is used for both basting and dipping. There are two sub-styles within North Carolina barbecue: Eastern style, which uses the whole hog and a thin vinegar-based sauce, and Western (or Lexington) style, which focuses on pork shoulder and incorporates ketchup and brown sugar into the vinegar-based sauce.
- South Carolina: South Carolina barbecue is known for its mustard-based sauce, popularly called “Carolina Gold.” Like North Carolina, South Carolina barbecue also heavily focuses on pork.
- Memphis: Memphis barbecue is famous for its use of ribs and pulled pork. In Memphis, the meat is typically slow-cooked in a pit and served either “wet” (with sauce) or “dry” (with a rub of spices).
- Texas: Texas barbecue emphasizes beef, particularly brisket, and often incorporates a tomato-based sauce. In Central Texas, the meat is seasoned with just salt and pepper, while East Texas barbecue includes more complex spices and sauces.
Some other regional styles to note:
- Kansas City: Kansas City barbecue combines elements of multiple regions, featuring various meats and a heavy use of tomato-based sauces and rubs.
- Kentucky: Kentucky barbecue is known for its use of mutton, particularly in the western part of the state, and often utilizes a vinegar-based sauce.
- Alabama: Alabama is famous for its white barbecue sauce, a mayonnaise-based concoction often used for chicken and turkey.
Over the years, the American barbecue scene has continued to evolve with the introduction of charcoal briquettes by Henry Ford and the Kingsford company, as well as the invention of the gas grill. Nowadays, barbecue is not only an integral part of American culture and cuisine but also a staple at summertime gatherings and celebrations across the country.
Barbecue Around the World
International Variations
Barbecue, a cooking method utilizing the direct application of heat to food, has a long and diverse history. The method can be traced back to early human ancestors, such as Homo erectus, who began cooking meat with fire about 1.8 million years ago.
Around the world, different cultures have adopted and adapted the barbecue technique to suit their regional preferences and available resources. For instance, in the United States, southern states like Texas and Tennessee have become famous for their slow-cooked brisket and dry-rubbed ribs, respectively.
In contrast, Portuguese barbecue, known as “churrasco”, often features seasoned and skewered meats, such as chicken, beef, and even fish. As with many other international variations, wood plays a crucial role in Portuguese barbecue, as it imparts unique flavors to the food being cooked. Local hardwoods are typically used to ensure an authentic flavor profile.
Lamb, a popular choice for barbecue in various parts of the world, often takes center stage in countries such as Greece, where it may be marinated and grilled in a style known as “souvla”. Similarly, in Australia and New Zealand, lamb is a favorite choice for “barbies” – a term often used to describe casual outdoor barbecues with friends and family.
When cooking fish, different techniques and seasonings can be employed depending on the region. In countries such as Japan, fish, particularly seafood, is often grilled on a “robatayaki” – an open-flame charcoal grill – and served with dipping sauces and fresh vegetables on the side.
As demonstrated by these examples, barbecue techniques and preferences vary greatly across different cultures and parts of the world. These variations showcase the adaptability and versatility of barbecue, its ability to bring people together, and the rich culinary traditions it has influenced over many millennia.
Who Invented Barbecue?
Key Inventors
The origins of barbecue can be traced back to various cultures and regions. Although it’s difficult to pinpoint a single inventor, we can credit the development of barbecue to multiple contributors across time and locations:
- Polynesians: Considered masters of slow, pit-cooked pork for thousands of years, the Polynesians are often viewed as the inventors of the barbecue process.
- Caribbean natives: The Spanish encountered a method of slow cooking meat over an open flame called “barbacoa” upon arriving in the Caribbean, and this technique influenced the modern understanding of barbecue.
- Henry Perry: Known as the “Father of Kansas City Barbecue,” Perry was a Memphis-born man who popularized the Kansas City barbecue style in the early 1900s.
Contributions
The evolution of barbecue has seen numerous contributions in terms of techniques, equipment, and flavors:
- Barbecue sauce: A key element in American barbecue styles, especially in the Carolinas, where sauces can be vinegar-based, tomato-based, or mustard-based.
- Tender: Slow cooking of meat at low temperatures is a key characteristic of barbecue, resulting in tender finished products.
- George Washington: The first president of the United States was known to be a fan of barbecue, attending and hosting numerous events featuring the cooking technique.
- Thomas Edison: Edison contributed to the story of American barbecue through his invention of the electric grill.
- Owensboro: In Owensboro, Kentucky, a distinctive style called “mutton barbecue” emerged, using sheep meat as the primary ingredient.
- Carolinas: The Carolinas are known for their distinctive barbecue styles, divided between Eastern and Western styles, and featuring unique sauces and side dishes.
- Side dishes: Barbecue meals are often accompanied by iconic side dishes, such as coleslaw, baked beans, mac and cheese, and cornbread.
- Hash: A popular side dish in South Carolina barbecue, hash is a meat stew typically served over rice.
- Henry Ford: The inventor of the Model T car, Ford also played a role in popularizing backyard grilling by introducing the first commercial charcoal briquettes.
