Monday, July 13, 2009

The Art Of Barbecuing Secrets Revealed

By Todd Schuyler

Every year, people gear up their grills, stock up on their favorites meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? Do you want to wow your friends at the next neighbourhood barbecue! This list will provide you with all the details you need.

1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.

2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store.

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.

4) Most Americans today don't actually barbecue. Today, it is actually broiling: cooking at 475-700*F which takes much less time.

5) According to the Barbecue Statistics, half of all marshmallows consumed in the U.S. have been toasted over a grill.

6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is not clearly defined. Some people believe it came from the American-Indian word barbacoa for a wood on which foods were cooked.

8) To add a smokey flavour to your gas-grill-cooked foods inside the house, use liquid smoke. It is a condensation of actual smoke, this product can be easily added to your barbecue marinades.

9) Brisket, the extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound piece!

10) Several cities claim to be the barbecue capitals of the world. Kansas City, Missouri, Lexington, and North Carolina are just a few that make these claims.

Now youre set to impress your friends with these barbecue tips! Want more cooking tips. Competition barbeque secrets has more tips!

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