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Barbecue cooking

Barbecue or barbeque[1] (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia, New Zealand and the United Kingdom, and called 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. The term as a noun can refer to foods cooked by this method, to the cooking apparatus itself, or to a party that includes such food. 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. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous regional variations in many parts of the world. 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.

In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat--known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat and/or hot smoke (similar to or possibly identical to roasting). 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. Its South American versions are the southern Brazilian churrasco and the Argentinian asado.

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.

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.


The article above is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Barbecue".