Last Friday night the Green Center was hosting a BBQ party for a good time to share with friends. Here we shared with you a bit of history about the origins of this delicious way of cooking.
Let’s first get one thing straight: merely throwing meat on a grill is not barbecue — at least not in the traditional sense. While novices (and Yankees) may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat — usually a wood fire — for a reallylong time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.
Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich).
Here we share with you the recipes we are going to prepare for if you love them you can practice them at home. Enjoy!
BBQ HAMBURGERS RECIPE
Hamburguer bread roll
Cheese (optional for cheeseburger)
Gherkins (pickled cucumbers)
Salt / Pepper
White or yellow potato
For the sour cream
Mix in equal parts the fresh milk, milk cream. Add the lemon juice, stir gently and leave to sour for 12 hours.
Then, mix again and keep it cool.
For the pickles
Put in a jar the vinegar, sugar, cummin, salt and pepper. Stir very well and put in the gherkins. Leave for 24 hours.
For the bacon and chives
Bake the bacon strings until crunchy and then mince them really fine. Mince the chives really fine.
For the baked potatoes
Wash the potatoes very well, add grill salt, wrap them with the aluminum foil and bake them for 15' to 20' at medium heat (180°). When ready unwrap just the top part, cut them like a cross and put sour cream, chives and bacon.
For the grilled hamburgers
Set the charcoal in the grill and lit it. Keep the fire low ( just embers heat).
Cover the patties in BBQ sauce and then set them on the grill, checking and turning them from time to time until ready.
Cut the bread rolls in half, grill it a bit and put a lettuce leaf, a tomato slice, the burguer patty and add the sauces you want.
For cheeseburguer add a slice of cheddar cheese.
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked.
A hamburger. a food patty, or patty on a bun, containing ingredients other than beef: veggie or turkey burgers.
A thin, round piece of ground or minced food, as of meat or the like:
eg. a hamburger patty.
The curd of milk separated from the whey and prepared in many ways as a food.
noun, plural to·ma·toes.
Any of several plants belonging to the genus Lycopersicon, of the nightshade family, native to Mexico and Central and South America, especially the widely cultivated species L. lycopersicum, bearing a mildly acid, pulpy, usually red fruit eaten raw or cooked as a vegetable.
a cultivated plant, Lactuca sativa, occurring in many varieties and having succulent leaves used for salads.
The small, immature fruit of a variety of cucumber, used in pickling. Also called bur gherkin, gooseberry gourd, West Indian gherkin. the small, spiny fruit of a tropical vine, Cucumis anguria, of the gourd family, used in pickling.
A small plant, Cuminum cyminum, of the parsley family, bearing aromatic, seedlike fruit, used in cookery and medicine. the fruit or seeds of this plant.
A sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc.
A sweet, crystalline substance, C12H22O11, obtained chiefly from the juice of the sugar cane and the sugar beet, and present in sorghum, maple sap, etc.: used extensively as an ingredient and flavoring of certain foods and as a fermenting agent in the manufacture of certain alcoholic beverages; sucrose.
Chemistry. a member of the same class of carbohydrates, as lactose, glucose, or fructose.
A crystalline compound, sodium chloride, NaCl, occurring as a mineral, a constituent of seawater, etc., and used for seasoning food, as a preservative, etc.
Table salt mixed with a particular herb or seasoning for which it is named: garlic salt; celery salt, etc.
A pungent condiment obtained from various plants of the genus Piper, especially from the dried berries, used whole or ground, of the tropical climbing shrub.
Noun, plural po·ta·toes.
Also called Irish potato, white potato. The edible tuber of a cultivated plant, Solanum tuberosum, of the nightshade family.
The plant itself.
A silver-white metallic element, light in weight, ductile, malleable, and not readily corroded or tarnished, occurring combined in nature in igneous rock, shale, clay, and most soil: used in alloys and for lightweight utensils, castings, airplane parts, etc.
Metal in the form of very thin sheets: aluminum foil.
Noun: Cream soured by the lactic acid produced by a ferment.
An opaque white or bluish-white liquid secreted by the mammary glands of female mammals, serving for the nourishment of their young.
This liquid as secreted by cows, goats, or certain other animals and used by humans for food or as a source of butter, cheeses, yogurt, etc.
Any liquid resembling this, as the liquid within a coconut, the juice or sap of certain plants, or various pharmaceutical preparations.
The yellowish, acid fruit of a subtropical citrus tree, Citrus limon. The tree itself.
A small bulbous plant, Allium schoenoprasum, related to the leek and onion, having long, slender leaves that are used as a seasoning.
The back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food. Also called white bacon. South Midland and Southern U.S. pork cured in brine; salt pork.
Any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food.
Stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food: cranberry sauce.
Something that adds piquance or zest.
A condiment consisting of puréed tomatoes, onions, vinegar, sugar, spices, etc.
A pungent powder or paste prepared from the seed of the mustard plant, used as a food seasoning or condiment, and medicinally in plasters, poultices, etc.
A thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches, vegetable dishes, etc.
Noun, plural chil·ies.
Also called chili pepper. the pungent pod of any of several species of Capsicum, especially C. annuum longum: used in cooking for its pungent flavor.
BBQ - Barbecue
Pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.
A grated utensil for broiling meat, fish, vegetables, etc., over a fire; gridiron. a dish of grilled meat, fish, etc.
The black, carbon material made by heating a substance, such as wood, in very little air. eg. the summer smells of charcoal on the barbecue.