BBQ... A brief history.

Though no one truly knows where the term barbecue comes from the Caribbean term of barbacoa refers to a way they slow cook meat over a wooden platform. Many traditions followed the African slaves when they were first brought to the Americas and Caribbean. The slaves were not given the choice pieces of the meat but the part of the animal that were deemed inedible. The African Slave took the fat and poor portions of meat and made seasonings and fried fat back for which they made their daily meals. On a grate outside, or in a pit they dug in the ground, they prepared their meals over wood. Culturally, soul food still includes many of the traditional ingredients and techniques used by our ancestors.

By the 19th Century this technique was prevalent in the American South. The choice of meat for this style of cooking was the pig. Pigs were plentiful in the south and became the meat of choice for barbecuing.

Barbecuing became the way to cook at Social Gatherings and Neighborhood gatherings. With this technique you could cook more than one item at a time and feed a large amount of people in minimal time.

The Grill became the social gathering for men who wanted to tell old stories and talk about family events and news. Entire gatherings were centered around the grill. Activities and ball games became traditional at these gatherings and the end result would be the food on the grill you smelled all day cooking while you played.

Today every state has their own way of barbecuing. Some swearing by the sauces they lather on the meat, others who boast the meat needs no sauce if you season or marinate it correctly. The wonderful thing is no one person is correct. Barbecuing becomes the signature of the cook who is preparing the food. Usually as long as you don’t burn it, all of it tastes pretty good.

Today, many countries barbecue in their own spices and flavor but true barbecue is found in the Americas you smell it in yard barbecues, you expect it at the church picnics, and on Memorial Day and 4th of July you search for it. On those days you know one of your relatives is having the “Cue.”

Meatloaf Alla Smoke

Thats right, I said meatloaf! This is one of those things that most people don't think about cooking out side, but I can tell you that once you try it, you'll never want to cook it any other way. With a hint a smokey flavor this meatloaf comes out tender and moist. You definatly have to give it a try.

As far as what recipe you use, it's all up to you. Mom's recipe will work just fine. Here's a recipe that I've used thats a great place to start. Don't be afraid to modify it to suite your taste...

Basic Meatloaf
3 pounds ground beef
2 large eggs
1/2 cup ketchup
1/4 cup milk
3/4 cup bread crumbs
1 tablespoon onion powder
1 tablespoon garlic powder
salt and pepper to taste

In a large bowl, mix all ingredients gently to combine. Form into loaf on cooking pan.


Now when it comes to what you cook on, there's plenty of options available. I cook on a perforated pan that I picked up at my local Lowe's for about $12.00. It comes in handy for allot of diferant cooks. I can do veggies and seafood on it also.

You can also use a piece of tin foil or a tin foil pie plate. Just poke holes in the bottom to allow the smoke to permiate. Be sure to coat the cooking surface with non-stick cooking spray.

Now when it comes to cooking your loaf of beef, you want to create an oven like enviroment in your cooker. This will work great on a charcoal grill, or a gas grill as well as any smoker that can reach a temperature of 300-350 F. I would use only a small amount of smokewood for this as too much smoke will tend to overpower the meat. The ground meat will absorb the smoke quicker than a piece of whole muscle meat. As to what wood to smoke with, apple, cherry, oak, or pecan would be great choices, as they all have a mid flavor.

When the meatloaf reaches an internal temp. of about 100 F. you may, if you like, cover it with the sauce of your choice. Some people like bbq sauce others like just plain old ketchup. Put what you like on it or leave it plain. If you like thongs spicy, try giving it a slather with Sriacha sauce which you can get at any Asian food Mart or grocery store with a decent international food section.

Cook the meatloaf till it reaches an internal temp. of between 160 and 165F. Place it on a cutting board, place a loose cover of foil over it, and allow it to rest for 15 or 20 mins... Slice and enjoy!



Lat nights dinner... Meatloaf with garlic, sour cream, and cheddar smashed potatoes, and organic butternut squash, finished with butter and brown sugar...



Allot of what was talked about here (such as types of cookers, sauces and rubs, smoke woods, etc. etc.) will be covered in greater detail in upcoming articles. If you haven't already done so. sign up to follow this blog by clicking the 'follow' button at the top of the page!

Peace and happy smoking!
Big Tim
No Butts About It BBQ



draft

Welcome to Big Tim's spot for all things smoke!

Welcome all, to my new home for all things smoked. I'm going to try to cover all of the aspects of smoking, including everything from good old fashioned bar-b-que to jerky, from fin and feather to hooved, furry, and snouted. I'll also get into woods for smoking as well as rub's, brines, marinades, and sauces... Plus recipes that will have you jumping for joy when ya try them out!

So sit back, get yourself your favorite beverage, and enjoy! If you have any questions or comment's please feel free to post them up. Check back often for new articles and updates!

Peace and happy smoking all!

Big Tim Johnson

No Butt's About It Bar-B-Que