img/lambspitbraailogo.jpg Image not found or type unknown Best Cuts of Meat for a Perfect Spit Braai How to Marinate Meat for Spit Braai Perfection Essential Tools You Need to Prepare Meat for the Spit How to Tie and Secure Meat for the Spit Like a Pro More Spit Braai Meat Temperature Guide for Perfect DonenessPre-Cooking Resting & Storage Tips for Spit Braai MeatHygiene & Safety Tips for Preparing Spit Braai MeatTop Flavor Enhancers for Spit Braai: Herbs, Spices & More Mastering Marinade Injection for Juicy Spit Braai MeatsDry Rub vs Wet Marinade for Spit Braai: What Works Best?How to Skewer and Balance Meat on a Spit RotisserieHow Long Should You Rest Meat After a Spit Braai? About Us Contact Us How to Skewer and Balance Meat on a Spit Rotisserie Selecting the Right Skewer for Different Types of Meat Selecting the Right Skewer for Different Types of Meat Selecting the Right Skewer for Different Types of Meat When it comes to cooking meats on a spit rotisserie, selecting the right skewer is as crucial as the preparation of the meat itself. The perfect skewer not only ensures that your meat cooks evenly but also maintains its balance and stability while rotating over an open flame or heat source. Here's a concise guide to help you select the appropriate skewer for different types of meat and understand how to skewer and balance them effectively. Understanding Skewer Types How to Skewer and Balance Meat on a Spit Rotisserie Skewers typically come in various materials such as stainless steel, chrome-plated metal, and sometimes wood for specific dishes like kebabs. For rotisserie cooking, heavy-duty stainless steel skewers are preferred due to their strength and resistance to warping under high temperatures. Size Matters The size of the skewer should correspond with the type and size of meat being cooked. A thin skewer might bend or break when used with heavier meats like pork shoulders or whole chickens. In contrast, thick cuts of beef or whole lambs require thicker, more robust skewers that can support their weight without bending. The Art of Skewering 1. Preparation : Before you even thread your meat onto a skewer, it's vital to prepare it properly. This means trimming excess fat and cutting the meat into uniformly sized pieces if you're cooking smaller cuts. Uniformity promotes even cooking. 2. Loading the Skewer : Begin by inserting the sharp end of the skewer into the thicker end of the meat, pushing it through until it comes out on the other side. Make sure that the meat is centered both lengthwise and widthwise on the skewer to maintain balance during rotation. 3. Securing the Meat : It's essential that your meat doesn't rotate independently from its skewer because this will lead to uneven cooking. Use butcher's twine if necessary, looping around both the meat and along sections of the skewer to ensure everything remains snugly in place. 4. Balancing : Once all pieces are securely threaded, check for balance by holding up your spit horizontally with your hands at either end before mounting it on your rotisserie setup. If one side dips significantly lower than another, adjust by sliding pieces slightly or redistributing their placement until you achieve a level rotation. 5. Heat Management Managing heat is another critical aspect when roasting meats on a spit rotisserie. Since different meats require varying degrees of heat depending on their thickness and type (like delicate fish versus dense red meats), position your charcoal or adjust your gas flames accordingly so that each section receives just enough heat without burning. Finally, patience is key when using a spit rotisserie - slow-roasting allows for deeper flavor development and tenderizes tougher cuts of meat magnificently well. By choosing an appropriately sized and material-specific skewer along with careful preparation before cooking, balancing acts during loading, securing techniques for stability during rotation, plus adept heat management strategies throughout cooking time; you'll master this ancient culinary art which promises delicious results every time. Preparing and Seasoning Meat Before Skewering Skewering and balancing meat on a spit rotisserie is not only about cooking but also an art of preparation that begins long before the meat hits the flames. The key steps in this culinary process include proper preparation and seasoning, which can significantly enhance the flavor and ensure an even cook. Here's how to master these initial stages before you skewer your meat for a delightful rotisserie experience. Step 1: Choosing the Right Meat The choice of meat is crucial. Typically, cuts with a bit of fat are preferred as they tend to be more flavorful and remain juicy during cooking. For beef, cuts like ribeye or sirloin are excellent choices. When it comes to poultry, whole chickens or ducks are ideal; their natural fat content helps them stay moist. For pork, shoulder or loin works wonderfully. Step 2: Preparing the Meat Once you've selected your meat, preparation is next. This involves trimming any excess fat (but not all of it!) and removing sinew that can cause the meat to cook unevenly or become tough. If using chicken or turkey, you might consider brining for a few hours as this helps to lock in moisture and flavor. Step 3: Cutting and Sizing Cutting your meat into uniform sizes ensures that each piece cooks evenly on the spit. This doesn't necessarily mean each piece must be exactly the same weight or dimension but close enough so they share similar cooking times and heat exposure. Step 4: Seasoning Seasoning is where you can get creative with flavors. Start with good quality salt and freshly ground pepper - these basics will help enhance the natural flavors of the meat. From there, consider adding herbs like rosemary, thyme, or oregano which pair well with most meats. For an extra kick, spices such as paprika, cumin, or coriander can add depth. Garlic and onions are also popular for marinating meats; they provide robust flavors that stand up well to slow roasting. A marinade can serve dual purposes by both flavoring your meat and tenderizing it further. Ingredients like olive oil, vinegar or citrus juice not only add taste but also help soften the muscle fibers in tougher cuts. Step 5: Marinating Allow your seasoned meat to marinate for several hours or even overnight in the refrigerator if time allows. This step isn't just about soaking up spice; it's also about letting those flavors meld together beautifully under cold conditions which enhances taste upon cooking. Step 6: Skewering When ready to skewer your meat for roasting on a spit rotisserie, thread each piece onto skewers while being mindful of balance - both in terms of weight distribution along each skewer and amongst different skewers if using more than one (for balance on the rotisserie). Ensure that pieces are snug against each other without overcrowding; this ensures adequate heat circulation around every piece. In conclusion, proper preparation and seasoning before skewering play pivotal roles in achieving delicious results when using a spit rotisserie. By taking care to select appropriate cuts of meat, preparing them properly through trimming and sizing followed by thoughtful seasoning/marinating practices ensure not only optimal flavor but also effective cooking technique when finally placed over fire on your spit rotisserie. Techniques for Skewering Meat Evenly on the Spit Mastering the art of skewering and balancing meat on a spit rotisserie can elevate your grilling game to new heights, ensuring even cooking and deliciously juicy results. Whether you're preparing for a backyard barbecue or a special family gathering, understanding the proper techniques to skewer meat can make all the difference. Here's how to achieve that perfect balance and rotation when using a spit. Firstly, selecting the right spit is crucial. A sturdy, well-balanced spit can handle the weight of the meat without bending or wobbling during rotation. Stainless steel spits are popular due to their strength and resistance to rusting. When it comes to preparing your meat, uniformity is key. Cut your meat into evenly sized pieces or choose a whole piece that is naturally symmetrical. This helps in maintaining balance throughout the cooking process as each section will require approximately the same amount of cooking time and heat exposure. Before you begin skewering, consider the type of meat and its cooking requirements. For instance, denser meats like beef might need slower roasting as compared to quicker-cooking meats like chicken. Knowing this will help in arranging your meats optimally on the spit. The technique of skewering itself starts with finding the center of gravity for your piece of meat. You want to insert the spit through the thickest part which generally lies at or near this center point. For whole animals or larger cuts, it may be beneficial to use additional skewers or twine for tying limbs close to the body which prevents them from flopping around as they cook. Balance is essential once your meat is on the spit. To test this, you should be able to rotate the spit slowly by hand before placing it over heat and observe whether any part dips more than others. If it does dip, adjust by sliding pieces slightly back or forth until you find that sweet spot where everything remains horizontal during rotation. It's also worth noting that basting plays an important role not just in flavor but also in weight distribution changes as fluids are absorbed or evaporate from different parts of your roast during cooking. Regularly rotating (usually every 10-15 minutes) ensures all sides face heat equally while avoiding undercooked areas due to uneven exposure. Finally, patience is pivotal in rotisserie cooking – slow and steady wins this race! Allow ample time for your meats to roast thoroughly but gently; rushing by increasing heat too much can cause outer layers to burn before inner sections reach desired doneness levels. By mastering these techniques for skewering and balancing on a rotisserie spit, you'll ensure that every bite is perfectly cooked with maximum flavor retention - turning every meal into an event itself! Balancing the Spit to Ensure Even Cooking Mastering the art of rotisserie cooking brings with it the promise of succulent meats, evenly browned and bursting with flavor. Essential to achieving this culinary delight is the process of skewering and balancing meat on a spit correctly. This not only ensures that your roast cooks evenly but also that it remains moist and tender. Begin by selecting the right spit for your rotisserie. It should be sturdy enough to hold the weight of the meat without bending. The type of meat you intend to cook will dictate the thickness and length of the spit required. Once you have the appropriate spit, attention turns to preparing and mounting the meat. Preparation involves more than just seasoning; it includes how you skewer the meat onto the spit. This step is crucial for balance and even cooking. Start by finding the center of gravity of your piece of meat. This is typically at its thickest part or middle. You want to insert the spit through this center point so that when it rotates, each side has an equal amount of weight rotating around the heat source. If dealing with uneven shapes like a whole chicken or leg of lamb, additional steps are necessary for proper balance. Trussing, which involves tying the meat with kitchen twine, helps maintain a uniform shape while also securing any loose parts like wings or legs close to the body to prevent overcooking these smaller sections. Mounting your trussed meat onto the spit involves careful alignment. Ensure that it is centered not just top-to-bottom but also end-to-end along the spit rod. An unbalanced spit causes uneven rotation, which can lead to undercooked or overcooked sections because they are not being exposed uniformly to heat. Once mounted, test balance before placing over heat by slowly rotating it by hand observing whether any part dips lower than others; this would indicate imbalance where adjustments might be needed either by repositioning on a spit or adjusting counterweights if your setup includes them. Balancing isn't a one-time requirement at initial set-up either; as your meat cooks and fats render out, slight shifts in weight distribution may occur necessitating periodic checks and adjustments ensuring continued even cooking throughout. In conclusion, skewering and balancing meat on a rotisserie requires careful preparation from choosing right equipment down through meticulous mounting techniques all aimed at achieving optimal rotation for even cooking resulting in perfectly roasted meats every time you fire up your grill! Best Cuts of Meat for a Perfect Spit Braai How Long Should You Rest Meat After a Spit Braai? My Spit Braai https://www.homeimprovement4u.co.za/directory/my-spit-braai-50881.html https://myspitbraai.carrd.co/ https://about.me/myspitbraai https://myspitbraai.jimdofree.com/ https://shor.by/myspitbraai https://gravatar.com/myspitbraai https://linktr.ee/myspitbraai https://lynxinbio.com/gmkmpk https://campsite.bio/myspitbraai https://taplink.cc/myspitbraai https://beacons.ai/myspitbraai https://www.youtube.com/@myspitbraaispitbraai https://twitter.com/myspitbraai https://www.instagram.com/myspitbraai/ https://www.pinterest.com/mspitbraai/ https://www.linkedin.com/in/desmond-white-202844307/ https://lnk.bio/myspitbraai https://linkin.bio/spit-braai-catering-cape-town/ https://many.link/myspitbraai https://linksome.me/myspitbraai/ https://solo.to/myspitbraai https://www.tumblr.com/blog/myspitbraai https://www.facebook.com/myspitbraaicatering https://sites.google.com/view/myspitbraai/home About Barbecue This article is about the cuisine. For the cooking appliance, see Barbecue grill. For other uses, see Barbecue (disambiguation). "BBQ" redirects here. For other uses, see BBQ (disambiguation). Image not found or type unknown Meat being barbecued at The Salt Lick restaurant Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook food.[1] The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating.[1] Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal.[2] These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire.[1] This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.[2] Etymology and spelling [edit] Image not found or type unknown The original Arawak term barabicu was used to refer to a wooden framework. Among the framework's uses was the suspension of meat over a flame The English word barbecue and its cognates in other languages come from the Spanish word barbacoa , which has its origin in an indigenous American word.[3] Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida;[4] it has entered some European languages in the form of barbacoa The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as a "framework of sticks set upon posts".[5] A popular folk etymology of the word says that the term is derived from the French barbe à queue ("from beard to tail") signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology.[6] The term itself has two spellings in English: "barbecue" and "barbeque". While in most countries the spelling "barbecue" is used, the spelling "barbeque" is occasionally used in Australia, New Zealand,[7] and the US. History [edit] Spanish explorer Gonzalo Fernández De Oviedo y Valdés was the first to use the word barbecoa in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española . After Columbus landed in the Americas in 1492, the Spaniards apparently found Taíno roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. This framework was also used to store food above ground and for sleeping. The flames and smoke rose and enveloped the meat, giving it a certain flavor.[8] Spaniards called the framework a barbacoa. Another form of barbacoa involves digging a hole in the ground, burning logs in it and placing stones in it to absorb and retain heat. Large cuts of meat, often wrapped in leaves, often a whole goat or lamb, are placed above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the "Mosquito people" (Miskito people) on his journeys to Cabo Gracias a Dios on the Mosquito Coast, in his narrative The Interesting Narrative of the Life of Olaudah Equiano .[9] Linguists have suggested the word was loaned successively into Spanish, then Portuguese, French, and English. In the form barbacado , the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion : "the Indians in stead of salt doe barbecado or dry and smoak fish".[10] According to the Oxford English Dictionary , the first recorded use in modern form was in 1661, in Edmund Hickeringill's Jamaica Viewed : "Some are slain, And their flesh forthwith Barbacu'd and eat";[5] it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669–1670.[11] The first known use as a noun was in 1697 by the English buccaneer William Dampier. In his New Voyage Round the World , Dampier wrote, "and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot [0.91 m] from the Ground".[12] As early as the 1730s, New England Puritans were familiar with barbecue, as on 4 November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued."[13] Samuel Johnson's 1755 dictionary gave the following definitions:[14] "To Barbecue – a term for dressing a whole hog" (attestation to Pope) "Barbecue – a hog dressed whole" While the standard modern English spelling of the word is barbecue , variations including barbeque and truncations such as bar-b-q or BBQ may also be found.[15] The spelling barbeque is given in Merriam-Webster as a variant, whereas the Oxford Dictionaries explain that it is a misspelling which is not accepted in standard English and is best avoided.[16][17] In the Southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the Southwestern states cuts of beef are often cooked.[18] Associations [edit] Because the word barbecue came from native groups, Europeans gave it "savage connotations".[ 19]: 24 This association with barbarians and "savages" is strengthened by Edmund Hickeringill's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true.[19]: 32 Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry's Great Voyages , which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence".[19] : 36 Today, people in the US associate barbecue with "classic Americana".[19]: 3 Styles [edit] Main article: Regional variations of barbecue Image not found or type unknown A British barbecue including chicken kebabs, marinated chicken wings, sweetcorn, and an assortment of vegetables Image not found or type unknown Korean barbeque grill used for cooking galbi In American English usage, grilling refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, barbequeing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian churrasco and the Southern Cone asado.[ 20] Image not found or type unknown Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce, and Texas toast Image not found or type unknown A barbecued pig For barbecue in the United States, each Southern locale has its own variety of barbecue, particularly sauces. In recent years, the regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. South Carolina is the only state that traditionally features all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses Lexington-style barbecue, with a combination of ketchup and vinegar as its base, and western North Carolina uses a heavier ketchup base. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side.[21] In South Africa, braais are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity.[22] The act of convening around a grill is reminiscent of past generations gathering around open fires after a hunt, solidifying the braais' importance to tradition.[23] Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used.[23] The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat.[24] It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai".[ 25] Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill.[26] Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish.[22] Mielie pap, also known as "Krummel pap", is a crumbled cornmeal that is often served as a side dish.[27][22] Techniques [edit] Image not found or type unknown Diagram of a propane smoker used for barbecuing Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking. Image not found or type unknown A public barbecue site at a park in Oulu, Finland, on 23 March 2014 Grilling is done over direct, dry heat, usually over a hot fire over 260 °C (500 °F) for a few minutes. Grilling and smoking are done with wood, charcoal, gas, electricity, or pellets. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.[28][29] Smoking [edit] Main article: Smoking (cooking) Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked.[30][31] Grilling [edit] Main article: Grilling Image not found or type unknown Lamb grilling over hot coals Grilling is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat.[32] The words "barbecue" and "grilling" are often used interchangeably, although some argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat.[33][34] In practice, the lines blur because it is hard to define what is low temperature and what is high temperature and because many champion barbecue cooks now cook meats such as beef brisket at higher temperatures than was traditional. Other uses [edit] The term barbecue is also used to designate a flavor added to food items, the most prominent of which are potato chips.[35] See also [edit] List of barbecue dishes – Distinct food types generally cooked using the specific method List of barbecue restaurants List of smoked foods Regional variations of barbecue Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Paraguay and Chile Braai, South Africa Churrasco – Portuguese and Spanish name for beef or grilled meat Korean barbecue – Regional style of food preparation Memphis-style barbecue – Regional style of food preparation in the United States Mongolian barbecue – Stir-fried dish Nyama choma – Grilled goat meat, Kenya Kansas City-style barbecue – Dish of slowly smoked meat Kebab – Variety of meat dishes originating in the Middle East Mangal – Middle Eastern barbecue Mashawi North Carolina barbecue – Regional style of food preparation in the United States Satay – Southeast Asian form of kebab Shaokao – Chinese term for barbecue Siu mei – Cantonese roasted meat, Cantonese barbecued meat South Carolina barbecue – Regional style of food preparation in the United States Souvla – Cyprus skewered barbecue meat St. Louis-style barbecue – Spare ribs dish Texas Barbecue – Regional style of food preparation in the United States Yakiniku – Korean-style grilled meat cuisine in Japan Barrel barbecue – Type of barbecue made from a 55-gallon barrel. Buccan – Device for grilling Burnt ends – Barbecued meat delicacy Carne asada – Dish of grilled and sliced beef Ribfest – Type of food festival that occurs throughout the United States and Canada Shashlik – Form of shish kebab Spice rub – Spices rubbed on food before cooking Teppanyaki – Style of Japanese cuisine References [edit] 1. ^ a b c Bawdon, Michael. "A guide to different types of barbecue". Great British Chefs. Retrieved 8 April 2021. 2. ^ a b Moss, RF (2020). Barbecue: the history of an American institution. University Alabama Press. 3. ^ Hakim, Joy (2005). The First Americans: Prehistory - 1600 (3rd ed.). Oxford University Press. p. 121. 4. ^ Hale, C. Clark (2000). The Great American Barbecue and Grilling Manual. McComb, MS: Abacus Pub. Co. ISBN 0936171022. [ page needed ] 5. ^ a b "Oxford Dictionary". Old.cbbqa.org. Archived from the original on 21 April 2021. Retrieved 12 December 2015. 6. ^ "Barbecue". World Wide Words. Retrieved 11 July 2023. 7. ^ "Barbeque or Barbecue in Australia: You're probably right - Z Grills Australia". 25 September 2020. 8. ^ Peters, Philip Dickenson (2003). Caribbean Wow 2.0 (1st ed.). Coral Gables, Fla.: House of Zagada. p. 27. ISBN 9781929970049. Retrieved 12 December 2015. 9. ^ Equino, Olaudah (2012). The Interesting Narrative of the Life of Olaudah Equiano. Lanham: Start Publishing LLC. p. 316. ISBN 978-1625584717. Retrieved 12 December 2015. 10. ^ Plantagenet, Beauchamp (1648). "4". A description of the province of New Albion. Retrieved 15 March 2019. 11. ^ Lederer, John (1672). The Discoveries of John Lederer. p. 28. Retrieved 12 December 2015. 12. ^ Dampier, William. A New Voyage Round the World. Ripol Classic. p. 20. ISBN 1148385150. Retrieved 12 December 2015. 13. ^ Hempstead, Joshua (1901). Diary of Joshua Hempstead of New London, Connecticut. New London County Historical Society. p. 241. ISBN 9780259727545. 14. ^ Johnson, Samuel (1756). A dictionary of the English language. Oxford University. p. 70. Retrieved 12 December 2015. 15. ^ "southern barbecue BBQ culture and foodways". storySouth. 5 April 2002. Archived from the original on 11 September 2012. Retrieved 6 September 2012. 16. ^ "Barbeque". Free Merriam-Webster Dictionary. Retrieved 6 September 2012. 17. ^ "Definition of barbecue". Oxford Dictionaries (British & World English). 24 June 2013. Archived from the original on 6 November 2010. Retrieved 24 June 2013. 18. ^ "America searches for the perfect barbecue". Newsweek. 103 (19–26). May 1984. Retrieved 12 December 2015. [ page needed ] 19. ^ a b c d Warnes, Andrew (2008). Savage Barbecue: Race, Culture, and the Invention of America's First Food. University of Georgia Press. ISBN 9780820328966. 20. ^ Matthew Bell (18 July 2013). "Gaucho grill: How to cook the Argentinian way | Reviews | Lifestyle". The Independent. Retrieved 12 December 2015. 21. ^ "A Year of Barbecue: Kentucky Mutton - Food Republic". Food Republic. 13 March 2012. Retrieved 7 May 2018. 22. ^ a b c Savides, Steven (12 June 2002). "The braai unites South Africans". Christian Science Monitor. 94 : 16. 23. ^ a b Moskin, Julia (23 May 2016). "South Africa, One Nation United by the Grill". The New York Times. ISSN 0362-4331. Retrieved 6 April 2021. 24. ^ "Things You Must Know About South African Braai -". The Travels of BBQboy and Spanky. 26 August 2019. Retrieved 6 April 2021. 25. ^ Isabella., Morris (2017). South Africa - Culture Smart! : the Essential Guide to Customs & Culture. Kuperard. ISBN 978-1-78702-966-8. OCLC 1001989214. 26. ^ Matloff, Judith (16 January 1997). "S. African Braai: It's a Guy Thing". Christian Science Monitor. 89 27. ^ Nugent, Paul (December 2010). "Do Nations Have Stomachs? Food, Drink and Imagined Community in Africa". Africa Spectrum. 45 (3): 87–113. doi:10.1177/000203971004500305. ISSN 0002-0397. S2CID 73719750. 28. ^ McElhiney, Jacqui (24 July 2015). "How to cook meat properly on the barbecue". BBC Good Food. Retrieved 14 April 2016. 29. ^ "Barbecue 101". SAVEUR. 17 June 2011. Retrieved 14 April 2016. 30. ^ Colby, Chris. "Smoked Beer". Retrieved 19 October 2017. 31. ^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt." 32. ^ "Grill vs barbecue – do you know the difference?". Global News. Retrieved 7 May 2018. 33. ^ Grinberg, Emanuella (6 July 2015). "The difference between grilling and barbecue". CNN. Retrieved 16 May 2018. 34. ^ "Difference Between Barbecue, Grilling, and Smoking | HomeyCart". 31 January 2023. Retrieved 2 February 2023. 35. ^ Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition/Editorial Advisers, Dayle Hayes, Rachel Laudan. Marshall Cavendish. ISBN 9780761478201. External links [edit] Image not found or type unknown Wikibooks Cookbook has a recipe/module on Barbecue cooking Image not found or type unknown Look up barbecue in Wiktionary, the free dictionary. Image not found or type unknown Wikimedia Commons has media related to Barbecue (cooking technique) "Barbecue" . Encyclopædia Britannica. Vol. 3 (11th ed.). 1911. Barbecue Food Safety (US Dept. of Agriculture) The Internet BBQ FAQ Archived 27 April 2021 at the Wayback Machine Barbecue: A History of the World's Oldest Culinary Art Web cast from the Library of Congress v t e Barbecue Cooking styles Asado Barbacoa Char siu Churrasco Indirect grilling Inihaw Korean barbecue Mangal Mixed grill Mongolian barbecue Schwenker Shaokao Shisa nyama Siu mei Yakiniku Regional variations United States Chicago Kansas City Memphis North Carolina Santa Maria South Carolina St. Louis Texas Cookers and related Barbecue grill Barrel barbecue Buccan Charbroiler Chimney starter Disposable grill Flattop grill Gridiron Grilling Hibachi Kamado Pit barbecue Shichirin Smoking (Smoke ring) Foods and dishes List of barbecue dishes List of smoked foods Anticuchos Arrosticini Bakkwa Barbecue chicken Barbecue sandwich Barbecue sauce Brochette Bulgogi Bull roast Burnt ends Cha siu bao Chuan Churrasco Cocolo?i Corn on the cob Espetada Fatányéros Frig?rui Galinha à africana Isaw Jeok Jujeh kabab Kabab barg Kai yang Kebab Khorkhog Khorovats Kofte kebab Méchoui Meurav Yerushalmi Mixiote Mu?kalica Neobiani Pig pickin' Pig roast Pinchitos Provoleta Pulled pork Ražnji?i Red slaw Ribs Beef Short ribs Pork Spare ribs Satay Sausage sizzle Societies and festivals Big Pig Jig International Bar-B-Q Festival Kansas City Barbeque Society Leskovac Grill Festival Lexington Barbecue Festival Memphis in May North Carolina Barbecue Society Roanoke-Chowan Pork-Fest Misc. Barbecue restaurant List Churrascaria icon Image not found or type unknown Food portal Image not found or type unknown Category Image not found or type unknown Commons Image not found or type unknown WikiProject Food and drink v t e Cooking techniques List of cooking techniques