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Every spring, North Americans gear up their grill, stock up on the meat and prepare for several mouth-watering barbecues. But what ways much do we really know about the art of barbecuing? From the familiar pastime’s origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighborhood barbecue!

1) Barbecues originated in pig-pickin’s, feasts that were normal in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.


2) “Smoking” was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to fend off bacteria and enzymes from growing.

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement “I’ll slip an extra shrimp on the barbie for you,” which appeared in Australian tourism advertisements, is often used to refer to the country.

4) What most North Americans partake in today isn’t in a approach barbecuing. Barbecuing is cooking at temperatures around the boiling plight of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its routine juices. Today, the procedure most commonly used is in fact broiling: cooking at 475-700*F in much less time.

5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

6) For an easy mode of procedure to avert what ways much propane you have left, bring your bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is unclear. Some believe it developed from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it developed from the french words “de barbe à queue,” meaning “whiskers to tail.”

To add a smokey flavor to your gas-grill-cooked foods or foods cooked inside the house, use “liquid smoke.” A condensation of unquestioned smoke, this product can be easily added to your barbecue marinade or sauce.

9) Brisket, the extremely hard cut of meat taken from a cow’s chest, takes one to two hours per pound to barbecue. That’s an average 12 hours on the grill for a basic 8-pound piece!

10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

Now you’re set to impress!

Related posts:

1. 5 Ways To Make Your BBQ A Memorable Family Event