The Complete BBQ Cookbook An Inspiring Guide To Cooking Over Coal With Many Delicious Recipes Book 1

By Josh Bradley

The Complete BBQ Cookbook will step up your smoking and grilling game, with bbq recipe inspiration for every year-round occasion plus time-saving meal prep tips throughout the barbecue Cookbook. Ultimately, it means you enjoy more fantastic food and time with your family and friends.

Spark up your standard steak with excellent marinades, sauces, and seasonings. Learn how to get creative with native spices like lemon myrtle and wattleseed. Add vegetarian and vegan bbq recipes, sides, salads, and tear-and-share bread that will have everyone coming back for seconds. Or go big with a decadent dessert and cocktails!  

Certain foods are better suited for grilling, while others become magical during smoking. And then some foods can be cooked using either method. Those foods will have different flavors and textures depending on how you have cooked them.

This book lets you know which recipes are perfect for BBQ and how to make changes so that you always keep them guessing and coming back for more.

• Language: English
• Publisher: vincenzo nappi
• Release date: Jul 29, 2022
• ISBN: 9798201362195

Book preview

Introduction

When the first Spanish conquistadors arrived in the new world, they found the indigenous people of the Caribbean preserving meats in the sun. This is an age-old and almost completely universal method. The chief problem with doing this is that the meats spoil and become infested with bugs. To drive the bugs away, native cooks would build small, smoky fires and place the meat on racks over the fires. The smoke would keep the insects at bay and help preserve the meat.

Tradition tells us that this is the origin of barbecue, both in the process and in the name. The natives of the West Indies had a word for this process, "barbacoa." It is generally believed that this is the origin of our modern word Barbecue, though there is some debate.

The process began to evolve with the migration of Europeans and their import of captured and enslaved Africans to the region of the Southern United States. European pigs and cattle were transplanted to the new world and became the primary meat source for the colonies, pork being the meat of choice in the south due to the ability of pigs to thrive with little care. The racks used to dry the meat were replaced with pits and smokehouses.

P.pit cooking is no longer new in history or specific to any region. If we define barbecue as a process of cooking meat (or specifically pork) in pits, then the inventors of this process are probably the Polynesians, who have been masters of slow, pit-cooked pork for thousands of years. So we will have to leave the definition for another time.

The process of slowly cooking meat in early colonial times was often reserved for poor cuts of meat left for enslaved and low-income peoples. Higher quality meats had no need for a process of cooking that would reduce the toughness of the meat. Throughout the south, barbecue has long been an inexpensive food source, though labor-intensive.

One thing to remember is that without a process of refrigeration, the meat had to be either cooked and devoured after slaughter or preserved by either a spicing or smoking process. Traditionally spicing requires that large amounts of salt be used to dry the meat and lower the ability of contaminants to spoil the meat. Smoking in this period had much the same effect. The indigenous practitioners of barbecue, cold smoked meat meaning that the meat was dried by exposure to the sun and preserved by the addition of smoke.

Yet while barbecues may be dear to the American soul, they are not native to the US. Instead, they trace their roots to the indigenous peoples of North and South America – and their troubled, often confusing, history says more about colonialism, war, and migration than it does about freedom.

The Spanish word barbacoawas first used by the explorer and historian Gonzalo Fernàndez de Oviedo y Valdés (1478-1557). On returning to Europe after nine years in the New World, he published a series of books describing the course of his voyages and the customs of the peoples he had encountered. In La Historia general y natural de las Indias (1535), he introduced his readers not only to tobacco and pineapples but also to the barbacoa, a word he claimed to have learned from the Taínos, an Arawak-speaking people, who were the main inhabitants of Hispaniola, Jamaica, and Cuba. Its meaning was, however, curious. According to Oviedo, barbacoa was a type of lattice made from various natural materials and put to a wide range of purposes. In the Darién region of Panama, he saw Cueva sleeping in barbacoas' beds made of reeds and wood raised two or three spans above the ground because of the dampness. Elsewhere, when mahiz (maize) was harvested, the adults got boys to build rudimentary shelters from