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Cooking technique and device Barbecue or bbq (informally BARBEQUE in the UK and US, barbie in Australia and braai in South Africa) is a term utilized with substantial regional and nationwide variations to explain various cooking techniques which use live fire and smoke to cook the food. The term is also normally applied to the devices associated with those techniques, the wider cuisines that these techniques produce, and the meals or events at which this style of food is cooked and served.

The different regional variations of barbecue can be broadly classified into those approaches which use direct or indirect heating. Indirect barbecues are related to North American food, in which meat is heated up by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperature levels and long cooking times (a number of hours).

This method is usually done over direct, dry heat or a hot fire for a couple of minutes. Within these broader classifications are more nationwide and regional distinctions. Etymology and history [edit] Grilled hickory-smoked, baby-back pork ribs A barrel-shaped smoker on a trailer. Pans on the top shelf hold hamburgers and hot pet dogs.

The English word "barbecue" and its cognates in other languages originate from the Spanish word. Etymologists think this to be originated from barabicu discovered in the language of the Arawak individuals of the Caribbean and the Timucua individuals of Florida; [] it has entered some European languages in the kind of the abovementioned.

Gonzalo Fernndez De Oviedo y Valds, a Spanish explorer, was the very first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Espaola (2nd Edition) of the Real Academia Espaola. After Go Here For the Details landed in the Americas in 1492, the Spaniards obviously discovered Tano roasting meat over a grill consisting of a wooden framework resting on sticks above a fire.

Linguists have recommended the word was loaned successively into Spanish, then Portuguese, French, and English. In the type 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".