The History of the Charcoal Barbecue
Cooking outdoors with a charcoal barbeque has become and American way of
life. It is more than just a way to cook food; it has become an institution
that continues to grow in popularity.
The phenomenon that is the charcoal barbeque first gained popularity in the
1950’s when a television commercial espousing its features began to run
across the country. Since then the popularity of barbequing has grown. But
did you really know that the roots of the barbeque are said to have
originated in the Caribbean by native islanders who were found roasting meat
of charcoal fires.
The University of Virginia did a study on the origins of the charcoal
barbeque and they found that the French and Spanish, who colonized the
islands, started using the native ways of cooking food. Charcoal barbequing
first came to prominence in the United States in the southern states before
the Civil War. Because the staple meat of the South was pork the method of
roasting it over hot coals quickly caught on. It also helped keep the heat
out of the kitchen during the hot summer months. This southern barbeque grew
into the backyard barbeques that are predominant all across the U.S today.
These days the charcoal barbeque is much evolved from its beginnings. From a
pit filled with hot coals and a pig turning on a spit to the modern day
charcoal barbeque, only the way we barbeque has really changed. The
invention of lighter fluid was the first big advance in the evolution of the
barbeque, making the starting of the coals much easier and safer, although
you can still blow up your backyard if you aren’t careful. The lighting of
the coals has advanced to the point of electric burners or gas igniters that
are used to start the charcoal, making the lighting process even safer.
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