Barbeque has a long, rich history in the United States. Its popularity has made it a staple of summer, and a great way to gather a group of friends to enjoy some delicious food outdoors.
Early on, barbecue was more about socializing than cooking. It was a convenient way to feed large groups of people at political rallies and church gatherings. This was particularly popular on Independence Day and other major holidays.
The history of barbeque goes back centuries, and the first barbecue pits were used by Native Americans in the United States for buried cooking. Spanish explorers also brought the technique of grilling meat over green wood to the New World.
Caribbean Indians and American Indian tribes used this method for drying and smoking fish, turtles, lizards, alligators, snakes, rats, frogs, birds and other small animals as well as for dinner.
Eventually, barbecue pits were built with stones and bricks above ground and the saplings replaced by metal gridirons. It was a low-cost way to cook meat, but it required a lot of time and effort.
It became an important dietary staple for impoverished African Americans in the South. As they migrated to Northern cities, the tradition spread with them.
By the 19th century, the method of grilling meat over a slow fire had become a popular culinary technique for both men and women. By the 1950s, black-owned restaurants with barbecue pits had sprouted in most major cities.
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