BBQ Food

Barbecue is a type of cuisine that is popular in areas throughout the United States and the world. Barbecued food is typically slow cooked and then braised in a specialty sauce. Most barbecues consist of meat and pair up perfectly with foods such as beans, potato salad and coleslaw. Often in a large event or competition, prize money is awarded for those taking first place in flavor, texture and cooking technique.

Preparing a barbecue starts off with gathering food and ingredients. Food is often marinated and seasoned before hitting the grill. Meat such as brisket or roast is often tenderized or braised before cooking. Barbecues are prepared with gas, charcoal or wood. Gas grills are commonly used by home-based barbecue lovers. Gas grills are an inexpensive way to cook food---especially for large numbers of people. Gas is also easy to use because of the varied temperature control and fast clean-up. Charcoal takes a little more skill to master. Charcoal heats up fast, then cools down slowly to a consistent heat. Maintaining the coals is essential in perfecting the barbecue and cooking process. Wood heat using a tripod grill or grate is a very popular cooking method among master barbecue chefs. The wood not only provides a hot, even heat, but it also infuses a smoky flavor into the food. Many barbecue competition judges base their scores solely on the smoky flavor from the wood or wood chips.

For many, the sauce makes the barbecue. There are several different popular sauces on the market today. Sweet Baby Ray's, Bull's-Eye, Open Pit and Jack Daniels are just a few. Most championship barbecue chefs and home barbecue lovers create their own sauce. Molasses, tomato paste, vinegar, garlic, salt and cayenne pepper are some of the base ingredients for most sauces. Many people add unique flavors to the base such as fruit, honey and liquor.

Beef is a very popular choice for a barbecue food. Beef ribs, brisket and roast are all popular items for the grill. Beef is often marinated overnight to infuse extra flavor. Aside from brisket, most beef is placed on a high-temperature grill to be cooked fast and hot. The beef is often braised with a sauce during and after cooking on the grill. Beef brisket is often cooked over warm to hot coals slowly to infuse smoky flavor and promote tenderness.

Barbecued pork is loved by many as a versatile type of meat for the grill. The most popular ribs are baby back ribs. Baby back ribs are tender pork ribs that have a good chunk of meat on the bone. Spare ribs are also popular and cook well over an open flame. Pork will have a dark middle and slightly pink edge when the meat is cooked thoroughly. Most pork uses a dry barbecue rub with garlic, cumin, salt, pepper, celery salt and cayenne pepper. Often, the dry rub is placed on the raw meat, which is then cooked slowly. Toward the end of cooking, a slather of sauce covers the barbecued pork.

Barbecued chicken is one of the most popular and most recognized foods in the United States. Chicken is cheap, easy to cook and extremely tasty. The good thing about barbecuing chicken is almost every part of the chicken can be barbecued over a hot grill. Breasts, wings, thighs and back are the most common pieces used for barbecue. The entire chicken can be thrown on the grill for a barbecue that will feed four to eight people. Chicken is also low in fat without the skin---making it sought after by those leading a healthy lifestyle.