Barbecue
Barbecue
Barbecue (pronounced: /ˈbɑːrbɪkjuː/), also known as BBQ, is a cooking method that involves grilling, smoking, or roasting food, often meat, over an open fire or on a grill. The term can also refer to the apparatus or device used for this method of cooking, or to a social gathering where food is cooked in this manner.
Etymology
The term "barbecue" is believed to have originated from the Spanish word barbacoa, which was used by the Arawak people of the Caribbean to describe a wooden structure used for cooking meat. The word was later adopted by the English and used to refer to the method of cooking, the apparatus used, and the social gathering.
Related Terms
- Grilling: A method of cooking that involves direct heat. Foods are placed on a grill and cooked over an open flame.
- Smoking (cooking): A method of cooking that involves exposing food, usually meat, to smoke from burning or smoldering material, usually wood.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- Barbecue sauce: A flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style.
- Barbecue grill: A device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal.
External links
- Medical encyclopedia article on Barbecue
- Wikipedia's article - Barbecue
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski