22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
and one of our members suggests that backyard bbq was created in LA. Wait, what? Is this true? I’m researching and all, but I wanted to put it out here.
That's a pretty bold statement, pretty hard to prove one way or the other. Henry Ford is credited with creating what is the modern day Kingsford briquette and George Stephens out of Chicago invented the first Weber kettle so I would have to attribute the first backyard cookouts to the Midwest. I recall growing up in the '50s many folks in the Chicago suburbs having brick backyard bbq pits and the first of what would be a Weber kettle craze. Again, pretty hard to substantiate who exactly invented backyard bbq. Maybe it was George Washington, after all he had to do something with that cherry wood
ItsAllGoneToTheDogs In my world, the attempt to define barbecue as different from grilling doesn't work. In my world, as explained in GREAT detail in the article linked here, all outdoor cooking with flame and smoke is barbecue. Read this and then give me your definition of barbecue and I will poke a hundred holes in it. https://amazingribs.com/barbecue-his...what-barbecue/
Meathead I know but what I grew up with that actually was good, was Mexican or inspired stuff grilled usually high heat. Chicken was usually charred to a crisp and then at some point the cooking method didn't change, it just got slathered in bbq sauce which sometimes was then burnt again... burgers were hockeypucks, sometimes with cheese... and we loved it at the time. I did not regularly experience what I would consider good BBQ living in SoCal as a kid
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
and one of our members suggests that backyard bbq was created in LA. Wait, what? Is this true? I’m researching and all, but I wanted to put it out here.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I have to disagree. If that were true, then (at least according to one "trusted" local source here in the Pit), PBR would be actual beer ... and good beer, at that.
Backyard grilling developed fitfully in the 1920s, from a context that involved horses and movie stars, but by 1940 it was triumphant. To join author and food scholar Charles Perry for a lecture on this culinary tradition
And so you know, Charles is the president of our club! I consider him a dear friend! I did an event with him where we did true barbacoa in burlap underground. So cool.
I'd need to know more about their underlying facts: Dates, people, etc. Certainly backyard BBQ had been done for many years in the US and Europe, Asia, and Africa. They just called it cooking outdoors. BUT, I think there might be a case for backyard BBQ as we know it being POPULARIZED by a Sunset Magazine book. This is from my article on this page about BBQ Sauce history https://amazingribs.com/barbecue-his...sauce-history/
"The first book about barbecue, “Sunset’s Barbecue Book”, published in 1938 by California’s Sunset Magazine, had three barbecue sauce recipes, recommended for marinating, basting, and serving. One, called “Herb Barbecue Sauce For Lamb” was given to a Sunset magazine by the great grandson of one of the first Spanish governors of California. It is a savory sauce with onion, garlic, rosemary leaves, mint leaves, vinegar, and water. “Barbecue Sauce For Steaks Or Hamburgers” had equal amounts of ketchup and olive oil, with butter, mustard, Worcestershire, grated onion and garlic, lemon juice, salt and pepper. Their “Circle J Barbecue Sauce” was more complicated and more like a Texas sauce with 2/3 cup butter, 1/2 cup ketchup, 3 cups water, and small amounts of onion, garlic, mustard, horseradish, herbs, A1 or Worcestershire, tabasco, chili powder, salt, black pepper, and only 2 teaspoons of sugar."
Curious if the term "backyard BBQ" refers to making the backyard and BBQ a centerpiece of an entertainment activity rather than merely a place where cooking was done.
Ted Reader in his book “King of the Q’s Blue Plate BBQ” breaks down the words in the Taino peoples language (who are part of the Arawak Indians of the Dominican Republic and other Caribbean islands) that were combined to make the phrase that the Spanish called “barbacoa.”
ba from baba (father)
ra from yara (place)
bi from bibi (beginning)
cu from guacu (the sacred fire)
Put them all together and the Taino phrase means “The beginning place of the sacred fire father.” Or “ba-ra-bi-cu.”
Ted Reader included this in the origins of barbecue chapter of his book, but I can’t find a second reference to validate this on the web or other books.
It sounds plausible but Meathead would have found it during his in depth research, so I still have my doubts.
The Origins of Hasty Bake and How it Cooked Up America's Pastime of Back Yard Grilling Grill It And They Will Come "Smoke 'em if you've got 'em." "Kill it and we'll grill it." "You choke it and we'll smoke it." These are great slogans to kick off an article pertaining to backyard grilling such [...]
It's a great article, except there are multiple companies using 100% US sourced materials for their grills and continued to do so even with they supply issues of the last few years (yes most of them are pellet, gas, or stick burners)... so it makes me question their other historical claims
So, real BBQ is low and slow cooking with indirect heat and smoke. I hope that helps!
Meathead You have been quoted by Bing AI. I bet that just makes your day.
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