The word barbecue has been a source of great controversy and confusion for a while now. Many people argue that only certain cuts of meat, if cooked using the low and slow smoke roasting technique of the South can truly be called barbecue. They say that other methods like grilling are not barbecue at all – that the only thing that really makes something barbecue is the presence of smoke. This argument has serious flaws.
There are many other ways to cook meat and to prepare it for eating, all of which can be referred to as barbecue. There are also events that take place at which barbecue is served, such as picnics and tailgate parties. And there are many barbecue sauces to be used with meat – from sweet ketchup-based barbeque sauce to tangy vinegar-based barbecue sauce.
It’s no wonder that so many people are confused about the meaning of barbecue. Even the US Government had to stick its snout into the debate because, in order to regulate what can be called barbecue, they had to decide what kind of cooking qualifies. The USDA held a series of public hearings to get the input of barbecue fans from around the country, and the result was that it officially ruled that barbecue is any meat prepared outdoors and then eaten with a highly-flavored sauce.
But let’s look at the origin of the word barbecue and the history behind the barbecue definition. The word comes from the Taino language of a Caribbean Indian tribe. It is pronounced ba-ba-coa, and it first appeared in print in a Spanish explorer’s account of the West Indies in 1526, according to Planet Barbecue.
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