A barbecue on a trailer at a block party in Kansas City. A block party is a large public celebration in which many members of a single Neighborhood congregate either to observe an event of some importance or simply Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between A hot dog is a type of fully-cooked cured and/or smoked moist Sausage of soft even texture and flavor The lower grill is now being used to slowly cook pork ribs and "drunken chicken". Drunken chicken is the name given to several different ways of preparing Chicken using Alcoholic beverages China In Chinese cuisine there

Barbecue or barbeque^[1] (abbreviated BBQ, Bar-B-Q or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. For a topic outline on this subject see List of basic Australia topics. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located The word braaivleis ( is Afrikaans for "roasted meat" The word braai (pronounced "bry" rhyming with the word "cry" plural The Republic of South Africa (also known by other official names) is a country located at the southern tip of the continent of Africa In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer In Physics, heat, symbolized by Q, is Energy transferred from one body or system to another due to a difference in Temperature This page is about the physical properties of gas as a state of matter Fire is the heat and light energy released during a Chemical reaction, in particular a combustion reaction. Charcoal' is the blackish residue consisting of impure Carbon obtained by removing water and other volatile constituents from Animal and Vegetation Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Spice rub is any mixture of ground Spices that is made for the purpose of being rubbed on raw food before the food is cooked Barbecue sauce (also abbreviated BBQ sauce) is a Liquid flavoring Sauce or Condiment ranging from watery to quite thick consistency The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. A party is a Social gathering for Celebration and Recreation. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Wood is hard fibrous lignified structural tissue produced as secondary Xylem in the stems of Woody plants notably trees but also shrubs Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. A restaurant is a retail establishment that serves prepared Food to Customers. A brick is a block of Ceramic material used in Masonry construction laid using mortar. The M acro E xpansion T emplate A ttribute L anguage complements TAL, providing macros which allow the reuse of code across

Barbecue has numerous regional variations in many parts of the world. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. The United States of America —commonly referred to as the For the device used to cook see Grill (cooking, for other uses see Grill.

In British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also refers to cooking under a source of direct, high heat--known in the US and Canada as broiling. British English or UK English ( BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the For the device used to cook see Grill (cooking, for other uses see Grill. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke (similar to or possibly identical to roasting). Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called smoking. Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating. Collagen is the main Protein of Connective tissue in Animals and the most abundant protein in Mammals making up about 50% of the whole-body protein

Etymology

The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barabicu found in the language of the Taíno people of the Caribbean. Etymology is the study of the History of Words &mdash when they entered a language from what source and how their form and meaning have changed over time The Taínos were pre-Columbian inhabitants of the Bahamas, Greater Antilles, and the northern Lesser Antilles. The Caribbean (ˌkærəˡbiən kæ'rəbiən Cariben|Caraïben or Caraïben; Caraïbe or more commonly Antilles; Caribe is a Region consisting The word translates as sacred fire pit and is also spelled barbicoa or barabicoa. Beginnings of BBQ Barbecue is said to originate in the Caribbean, but the term Barbecue is derived from the Taino or Arawak word Barbicoa ^[2] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. Barbacoa generally refers to Meats or a whole Sheep slow cooked over an open fire or more traditionally in a hole dug in the ground covered with Maguey The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe It is then covered with maguey leaves and coal and set alight. The Century Plant or Maguey ( Agave americana) is an Agave originally from Mexico but cultivated worldwide as an ornamental plant The cooking process takes a few hours.

There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other cultures and languages, with the word moving from Caribbean dialects into Spanish, then French and English. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States The Oxford English Dictionary cites the word as having been introduced into the English language by British buccaneer William Dampier. William Dampier ( 5 September 1651 (baptised &ndash March 1715 was an English Buccaneer, sea captain Author and scientific observer

The word evolved into its modern English spelling of barbecue and may also be found spelled as bar-b-que, bar-b-q or bbq. ^[3] In the south eastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked. The United States of America —commonly referred to as the Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows

The word barbecue has attracted two inaccurate origins from folk etymology. Folk etymology is a term used in two distinct ways A commonly held misunderstanding of the origin of a particular word a False etymology. An often-repeated claim is that the word is derived from the French language. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning from beard to tail. The French word for barbecue is also barbecue and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk etymology explanations. ^[4] Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised Bar, Beer and Cues. Eight-ball, sometimes called stripes and solids and more rarely bigs and littles or highs and lows, is a Pocket billiards (pool game popular According to this tale, the phrase was shortened over time to BBCue, then BBQ. ^[5]

American South

Chicken wings being cooked slowly over charcoal

In the Southern United States, barbecue initially revolved around the cooking of pork. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive ^[6] During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten. ^[7]

According to estimates, prior to the American Civil War Southerners ate around five pounds of pork for every one pound of beef they consumed. Causes of the war See also Origins of the American Civil War, Timeline of events leading to the American Civil War The coexistence of a slave-owning South ^[8] Because of the poverty of the southern United States at this time, every part of the pig was eaten immediately or saved for later (including the ears, feet, and other organs). Because of the effort to capture and cook these wild hogs, "pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. These feasts are sometimes called 'pig-pickin's. A pig pickin' (also known as rolling a pig, Pig roast or as the Cajun "Boucherie") is a type of Party or gathering ' The traditional Southern barbecue grew out of these gatherings. "^[9]

Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring The Carolinas, for example, tend to prepare tangier vinegar-based sauces. Memphis barbecue is best-known for tomato- and vinegar-based sauces. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring ^[10] South Carolina is the only state that includes all four recognized barbecue sauces, including mustard-based, vinegar-based, light and heavy tomato-based. ^[11] In some Memphis establishments^[10] and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side.

The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with cole slaw. Coleslaw (or cole slaw) is a Salad consisting primarily of shredded raw Cabbage. Pulled pork is prepared by shredding the pork after it is barbecued.

Barbecue in the extreme north of Alabama, near Huntsville, is often served with a mayonnaise-based sauce.

See also: Regional variations of barbecue

Texas

Throughout much of the world, Texas and barbecue are closely associated. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas Barbecue", is an oversimplification. Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins.

East Texas

East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. East Texas is a distinct geographic and ecological area in the U It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas. ^[12]

Central Texas

Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. Central Texas (a part of which is Texas Hill Country) is a region (and a physiographic section as it pertains to geography in the U The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This area also produces sausages derived from German influences, such as Elgin hot links. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital. Lockhart is a city in Caldwell County, Texas, United States. It is the County seat of Caldwell County. ^[12]

South Texas

A typical Laredo, Texas grill; Fajita center, Chicken left, Ribs above, Sausage bottom, Corn right; seasons used lime, salt, pepper, and season all or lemon pepper

The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. Laredo ( "luh-RAID-o" in English in Spanish is the County seat of Webb County, Texas, United States South Texas is a region of the US state of Texas that lies roughly south of or beginning at San Antonio. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. A fajita (fəˈhiːtə is a generic term used in Tex-Mex Cuisine, referring to grilled Meat served on a flour or corn tortilla. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. A taco ( is a traditional Mexican dish composed of a Maize or wheat Tortilla folded or rolled around a filling The tongue is also used to make lengua tacos. Beef tongue is literally the Tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters who preferred the fatty Today, barbacoa is mostly cooked in an oven in a bain-marie. A bain-marie (also known as a water bath) is a French term for a piece of equipment used in Science, Industry, and Cooking to ^[12]

Cowboy Barbecue

The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style. ^[12]

For more info see: Regional variations of barbecue

Events and gatherings

The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring In the Southern USA, outdoor gatherings are not typically called barbecues but rather cookouts: the word barbecue almost always refers to the food - pork BBQ. The device used for cooking at a "barbecue" is commonly referred to as a barbecue, barbecue grill, or grill.

• South Africa has a strong barbecue (locally known as "braai") tradition. The Republic of South Africa (also known by other official names) is a country located at the southern tip of the continent of Africa Indeed, the braais are utilized in cooking almost daily by many South African families.
• Often referred to as The World Series of Barbecue, The American Royal Barbecue Contest^[13] is held each October in Kansas City, Missouri. Kansas City barbecue refers to the specific Inner city style of Barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas Kansas City Missouri only Items for the metro area Kansas City Kansas or North Kansas City MO should go on their respective pages This event comprises two distinct competitions held over the course of four days. The first contest is the Invitational Contest, with competing teams being required to obtain an invitation by winning other qualifying contests throughout the year. The second competition is an Open contest, that any team can compete in. This open contest is the largest championship barbecue competition in the world, with the 2007 event attracting 496 teams.

• The World Championship Barbecue Cooking Contest is held annually in Memphis, Tennessee during the Memphis in May festival. Barbecue has many regional variations based on several factors the type of Meat used the Sauce or other Flavoring Memphis is a City in the southwest corner of Tennessee, and the County seat of Shelby County. Memphis in May is a month long festival held in Memphis Tennessee. ^[14] Other barbecue competitions are held in virtually every state in the United States during the warmer months, usually beginning in April and going through September. One of the best-known was the "Ribfest" first organized by former Chicago newspaper columnist Mike Royko, which competition attracted over 400 contestants in 1982, ballooned to 750 entries and over 10,000 attendees by 1990, and helped popularize to a much wider audience the distinctions between different regional styles. Michael "Mike" Royko ( September 19, 1932 &ndash April 29, 1997) was a newspaper Columnist in Chicago, Illinois ^[15][16]These events feature keen competitions between teams of cooks and are divided into separate competitions for the best pork, beef and poultry barbecue and for the best barbecue sauces.

Techniques

Barbecuing encompasses two distinct types of cooking technique. One type is grilling over direct heat, usually a hot fire (i. e. over 500°F) for a short time (minutes). Grilling may be done over wood or charcoal. The other technique is often called smoking and is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and longer cooking times (hours). Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials

Grilling

Wood

Beef steaks over wood

The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Mesquite (from Nahuatl mizquitl) is a leguminous plant of the Prosopis genus found in Northern Mexico and the United Trees in the genus Carya (from Ancient Greek κάρυον " Nut " are commonly known as Hickory. Acer ( maple) is a Genus of Trees or Shrubs They are variously classified in a family of their own the Aceraceae, or Guava is a Genus of about 100 Species of Tropical Shrubs and small Trees in the myrtle family Myrtaceae. Prosopis pallida (syn Prosopis limensis) is a species of Mesquite tree This article is about the Cherry berry also classified as fruit for the ornamental tree See Cherry Blossom. The Pecan ( Carya illinoinensis, commonly misspelled illinoensis) is a species of Hickory, native to south-central North America The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. The term oak can be used as part of the common name of any of about 400 species of Trees and Shrubs in the Genus Quercus (from Latin Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food. The rocket stove is a variety of Wood -burning cooking stove.

Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

Charcoal

This generally begins with purchasing a commercial bag of processed charcoal briquettes. A briquette (or briquet) is a block of flammable Matter which is used as Fuel to start and maintain a Fire. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product. ^[17] Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. ^[18] Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide.

Chimney starter in use

A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A chimney starter, also called a charcoal chimney, is a device that is used to start either lump Charcoal or charcoal briquettes A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with aliphatic petroleum solvent and light it in a pyramid formation. In Organic chemistry, compounds composed of Carbon and Hydrogen are divided into two classes Aromatic compounds which contain Benzene rings A pyramid is a Building where the upper surfaces are triangular and converge on one point Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem. Denatured alcohol is Ethanol which has been rendered toxic or otherwise undrinkable and in some cases dyed

Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. A fruit tree is a Tree bearing Fruit &mdash the structures formed by the ripened ovary of a Flower containing one or more Seeds. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

For long cooking times (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°F can easily be achieved for up to 18 hours.

Natural gas and propane

A typical propane barbecue grill in a backyard in California

Gas grills are easy to light. California ( is a US state on the West Coast of the United States, along the Pacific Ocean. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Coal tar is a brown or black liquid of high Viscosity, which smells of Naphthalene and Aromatic hydrocarbons Coal tar is among the by-products when coal Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat (combustion byproducts include water vapor) that can change the texture of foods cooked over such fuels. Propane is a three- Carbon Alkane, normally a gas but compressible to a liquid that is transportable ^[19]

Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive smoker box (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops, burgers) nearly duplicates the effects of wood and charcoal grills, and can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out. A chop of meat is a cut of meat cut perpendicularly to the spine and usually containing a Rib or part of a Vertebra and served as an individual portion A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Air pollution is the human introduction into the atmosphere of Chemicals Particulate matter, or Biological materials that cause harm or discomfort Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. There are multiple varieties of grills, with most falling into one of two categories Gas - Fueled and Charcoal. Most barbecues that are used for commercial purposes now use gas for the reasons above.

Solar power

There have been a number of designs for barbecues that use solar power as a means of cooking food. Solar energy is the Light and radiant heat from the Sun that powers Earth 's Climate and Weather and sustains Life The device usually involves the use of a curved mirror acting as a parabolic reflector, which focuses the rays of the sun on to a point where the food is to be heated. A mirror is an object with a surface that has good Specular reflection; that is it is smooth enough to form an Image. A parabolic reflector (or dish or mirror) is a Parabola -shaped reflective device used to collect or distribute Energy such as ^[20][21]

Smoking

Main article: smoking (cooking)

The result of smoking pork ribs. Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials

Smoking can be done with wood or charcoal, although many common commercial smokers use a gas such as propane to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique and delicious flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow. " Additionally, during grilling the meat is exposed to the open air for the majority of the time. During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly, otherwise foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the meat.

Other uses

The term barbecue is also used to designate a flavor added to foodstuffs, the most prominent of which are potato chips. A potato chip or crisp is a thin slice of Potato, deep fried or baked until Crisp. This term usually implies a strong smoky flavor, and often denotes a flavor reminiscent of barbecue sauce. Barbecue sauce (also abbreviated BBQ sauce) is a Liquid flavoring Sauce or Condiment ranging from watery to quite thick consistency

See also

References

External links

• National Barbecue Association
• Barbecue Food Safety (US Dept of Agriculture)
• The Internet BBQ FAQ
• History of BBQ from the South Carolina BBQ Association