The Web site Barbecue'n on the Internet says it all: “Barbecue is an important part of a balanced diet.” This Labor Day weekend, grills across the country will be fired up for a taste of a summer favorite — whether chicken, beef, pork, fish or veggies on a skewer.
Barbecue was introduced in the U.S. in the 19th century. During cattle drives, cowboys used this slow method of cooking for the less desirous cuts of meat they had to eat, such as brisket, pork butt, pork and beef ribs and goat, which needed longer cooking times to tenderize (Barbecue History -- About.com). Pioneers also may have used the method as they traveled West, since many were poor and couldn’t afford better cuts of meat (The Barbecue Master.com).
Whatever its origins, barbecue has become an American tradition. While some still fire up charcoal briquettes, many have moved up to natural gas and propane. For tips and recipes, go to The National Barbecue Association and check out:
Raichlen on Ribs, Ribs, Outrageous Ribs by Steve Raichlen.
Grilling: More Than 175 New Recipes From the World’s Premier Culinary College by The Culinary Institute of America.
Taming the Flame: Secrets for Hot and Quick Grilling and Low and Slow BBQ by Elizabeth Karmel.
The New Gas Grill Gourmet: Great Grilled Food for Everyday Meals and Fantastic Feasts by A. Cort Sinnes.
Good Times, Good Grilling: Surefire Recipes for Great Grill Parties by Cheryl Jamieson.
Do you have a favorite grill or BBQ recipe? Let us know!