Chandler BBQ tradition is a melting pot of global spices, cooking, and seasoning techniques. Bitter debates rage over Kansas City, Carolina, Memphis, and Texas barbeque styles.
To purists, BBQ is a large cut like pork shoulder or brisket that must be cooked slowly. But is it really that simple?
Barbecue (or barbeque, bbq and barbie) is a general term used with significant regional and national variations to refer to various methods of cooking and the meals or social events centered on those methods. It also refers to the equipment used for cooking and the broader cuisines produced by those devices. The word barbecue can even be used to describe a style of cooking that is done indoors, though most people associate it with outdoor grilling, roasting and smoking.
The word barbecue originated in the Caribbean with the Arawak Indians who used a grating called a “barbacoa” to cook meat and other foods. This grating, which was like an elevated rack, was designed to expose the food to both heat and smoke for slow cooking at low temperatures. Columbus brought the technique north to the new world, and over time, the name stuck.
Today, the word barbecue is often used to describe any meal that is cooked at a lower temperature than usual. This can include many kinds of foods, from chicken to fish to vegetables—as long as it is cooked over an open flame or coals. Some cooks prefer to use a pit, a metal box built into the ground for cooking meat at low temperatures over an extended period of time. Others still may prefer to cook the food in a closed oven or smoker.
The United States Government officially codified the meaning of the word in 1984. It invited letters and held public hearings to determine what could be called barbecue, as it regulated the safety and labeling of foods that are transported across state lines or for export. The resulting definition is so broad that some politicians and commentators have argued that it is not fair to call any kind of grilling or roasting a barbecue. However, the fact is that many restaurants today specialize in barbecue and have restaurants dedicated solely to this type of cooking. This is because barbecue has become a very popular cuisine in America. In addition to the restaurant industry, many families now grill, roast and smoke barbecue at home.
Techniques
Whether you’re grilling, smoking or barbecuing, there are some essential techniques you should know. Using the right cooking temperature is critical for juicy, tender meats. A meat thermometer is a must-have tool for any barbecuer. You can also use a grill to cook vegetables, fruits and even bread! To get the best results, use a high-quality grill with an adjustable heat setting.
Many people use the words barbecue and grill interchangeably, but there is a distinct difference between them. Grilling is quick cooking over direct, intense heat. This is the technique used for foods that are easily tenderized, like steaks, chicken breasts and vegetable kabobs. Barbecuing, on the other hand, is slow, indirect cooking over low temperatures for longer periods of time. This method is ideal for tough cuts of meat like ribs and beef briskets.
In the US, the terms BBQ and grilling are often used interchangeably, but there is a clear difference between the two. Grilling is a fast outdoor cooking technique that exposes food to dry heat and can be done with gas or charcoal. BBQ, on the other hand, involves slow, indirect cooking and adds a smoky flavor to the food.
There is a debate over whether or not the term “BBQ” should include cooking methods other than grilling and smoking. Some people believe that only certain types of grills or smokers are “real” barbecue, while others believe that anything cooked on a grill qualifies as BBQ. Others argue that only the four main styles of American barbecue — Kansas City, Carolina, Memphis, and Texas — are true barbecue.
Many people have tried to shrink the definition of BBQ to mean barbecue cooked in steel closed pits, similar to the style practiced at modern barbecue competitions. While this is a valid method of cooking, it is not the same as the traditional barbecue used at nineteenth-century public barbecues. The true definition of barbecue is a form of outdoor cooking that uses wood to create smoke. The smoke infuses the meat with a unique flavor and texture that is difficult to duplicate with other cooking methods.
Sauces
There are many variations of barbecue sauce, but all recipes include some type of vinegar or tomato paste as a base and liquid smoke flavoring. Other ingredients include onion powder, garlic, spices such as mustard and black pepper, and sweeteners like sugar or molasses. The specifics of the recipe will vary based on regional preferences. For example, the eastern regions of North Carolina prefer a mustard-based sauce that is free of tomatoes and more clear in color. South Carolina also has its own variant, which is similar but thicker.
The sauce can be used as a marinade or for basting meat while it is being cooked on a grill or barbecue. It can also be served as a condiment to add a little extra flavor to the food. Many of these sauces are available in pre-packaged form, but it is easy to make your own homemade version. Several recipes can be found online and in cookbooks. Some of these recipes call for ketchup, honey, vinegar and water, while others use a mixture of sugars, such as brown sugar or molasses. The type of recipe that you choose will depend on your tastes and the kind of meat that you will be cooking.
A standard rub of salt, pepper and garlic will suffice for most meats that are being grilled, but a bbq sauce can add an additional level of flavor. This can be particularly helpful for meats that require longer cooking times over a high heat, as these kinds of sauces tend to have more flavoring components, such as molasses or brown sugar, which won’t burn on a hot grill.
Some people use a sauce as a garnish, while others enjoy it as a dipping sauce for foods like spare ribs or corn on the cob. Some types of BBQ sauce are even made with butter to create a sticky consistency that is perfect for use as a glaze or for basting meats during cooking. It is also possible to freeze a homemade barbecue sauce to keep it fresh. This can be useful if you are making large batches of sauce to be used over time.
Restaurants
Even though New York City can’t hold a candle to barbecue capitals in Texas, Kansas City, or across the Southeast, local chefs are taking barbecue seriously. The definition of barbecue varies greatly from place to place, but generally well-seasoned meat is cooked low and slow over wood until it develops a pink “smoke ring.” Sauces and sides vary as well.
Profit margins are thin for any restaurant, but they can be especially tight in BBQ joints. Many owners cook everything on the premises, which can require 24 hours of work to keep briskets going from 2am until dinnertime (or the other way around). They may start their day by setting up at a farmers market with a pull-behind smoker, and then move to a proper location once they’ve built up an audience.
Some restaurants make a name for themselves by winning barbecue competitions, and then open their doors to the public. Others, like Joy and Jeff Stehney at Hoodoo Brown’s in Ridgefield, Connecticut, practice a chill-down-your-spine, exacting art that is fuelled by a palpable passion. Still others, like Andrew and Michelle Munoz at Moo’s in Williamsburg, have a maverick approach that embraces Korean and Oaxacan influences, plus a hefty drink program featuring shots of premium whiskies.
