Smoker, Bar-B-Que, Grill
While we search for the best way to cook outdoors we should
remember that Grilling is Hot and Fast over open flames and shouldn't be confused
with the Low, Slow and indirect heat method of Bar-B-Que. While the
word Bar-B-Que in today's world is used for anything cooked outside and
with charcoal, wood or gas. But true Bar-B-Que today is done on offset
cookers or Smokers. The cooking chamber and the fire chamber are kept
separate for the Low, Slow and indirect cooking of the food.
These terms are used loosely in today's world of outdoor cooking. But
have you ever considered where did it all start?
Etymologist (study of the history of words) think the word barbecue comes
from the word barabicu used by Timucua Indians in the central and northern
parts of Florida and from the Taino Indians of the Caribbean's.
It is believed that the Indians would dig a whole in the ground and cook a
goat or some other animal by covering it with leaves and placing coals on top.
In today's world of bbq we have many fancy and not so fancy ways to cook out doors.
I have seen big pots with an oven grate on it to outrageously priced smokers
used to cook bbq. Its my own personal opinion that bbq is so popular because of
the smell of the wood and meat mixing while cooking. There is no better smell.
Cooking with wood (mesquite, hickory, maple, guava, cherry, pecan, apple and oak)
is the ultimate seasoning for any meat and most vegetables.