Fun Facts about BBQ

The History of Barbeque

"To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. Other barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat."

"However, barbecue was not invented in America and no one knows who invented the barbecue. The word 'Barbecue' might come from the Taino Indian word 'barbacoa' meaning meat-smoking apparatus."
Source: Mary Bellis/

"There are almost as many histories of barbecue as spellings. The one you'll most likely hear is where Columbus hits the Caribbean and stumbles on the locals pretty much in heaven, hanging out and cooking on stick racks over fires."
Source: The American BBQ Society

"The original barbeque sauce, dating back hundreds (yes, hundreds) of years is Vinegar and Pepper. The second (in order of historic evolution) is the one that is distinct to South Carolina and the one that people most often think of as South Carolina style - Mustard Sauce. That sauce is the product of the large German heritage found in South Carolina. It is found on the coastal plains of both North and South Carolina and to a slight degree in Virginia and Georgia. Starting in the 1730s and continuing into the 1750s, the British colony of South Carolina encouraged, recruited, and even paid the ocean passage for thousands of German families so they could take up residence in South Carolina. The first German settlements were in present day Dorchester County. These German settlers brought with them, in addition to their European farming style and the Lutheran Church, the common use of mustard. South Carolina mustard barbeque sauce can be clearly traced to those German settlers and is still in abundant evidence today, even after 250 years, in the names of the families who sell mustard based sauces and mustard based barbecue to the public."
Source: South Carolina Barbeque Association

"Texas barbecue goes back to German butchers who settled in Central Texas during the mid-1800s. They took a hint from Mexican vaqueros and emphasized beef, not pork in their barbecue. They hand-rubbed the meat with salt, pepper and spices and cooked it at a distance of three feet from the fire in pits filled with available hardwoods, including oak, hickory, pecan and mesquite. The taste was as distinctive as it was delicious."
Source: Colter's Texas BBQ

Barbeque Trivia

Three out of four U.S. households own a barbeque grill; 57 percent of grills are used year-round.

Barbequers use their grills an average of five times per month.

The most popular woods used to add smoke flavor are mesquite, hickory, oak, fruitwood and alder.

The most popular side dishes prepared on the grill are roasted potatoes, steamed vegetables and marinated vegetables. The most traditional side dishes served with barbeque are potato salad and baked beans.

Aluminum wrap is the most common utensil used in the preparation of side dishes, followed by skewers.

42 percent of consumers say barbecues or cookout parties are their most popular form of home entertainment. They cite great-tasting food, easy cleanup and a change of pace as top reasons.

The National Barbecue Association designates each May annually to celebrate and promote all things BBQ with “MAY IS NATIONAL BARBECUE MONTH !”
Source: Barbecue Industry Association

International Barbeque

Hawaiians cook Hulihuli Chicken over 'kaiwe' wood coals. Kaiwe is the Hawaiian word for 'mesquite', so their hulihuli chicken tastes just like Texas barbequed chicken!

Centuries ago in the province of Mongolia, the Mighty Khan's hunting parties and warriors would prepare slivers of meat, cut with the sword edge, together with a special combination of vegetables, incense, spices and sauces, and grill their meals on upturned shields. The Kublai Khan and his feared warriors would sit in an elevated position sharing a communal meal grilled on a circular hot griddle. Today, this traditional way of cooking is called Mongolian Barbeque, and there are many restaurants in the U.S. devoted to this type of cuisine. (Source: )

In South Africa a barbecue is called a braai and is used almost daily throughout the year, wherever there's a party there's always a braai. (Source: Wikipedia)

How DO you spell it?

First of all, it's barbecue with a "c". The American BBQ Society tells us it’s barbecue with a "c" and that barbeque with a "q" is what you grill on or a food party in your backyard.
Source: The American BBQ Society


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