Barbecue or barbeque (abbreviated BBQ, Bar-B-Q or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.Barbecue has numerous regional variations in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.In British English usage, barbecuing and grilling refer to a fast cooking process directly over high heat, whilst grilling also refers to cooking under a source of direct, high heat -known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecuing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate.Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called smoking.The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

Promoted the North Carolina Barbecue Society and held book signing at Kings Mountain Firehouse Cook Off in Kings Mountain, North Carolina . April 1, 2006

Sign Our Guest Book - The 97 Pro Cookoff - ... Electronic Forms: Do you qualify to cook in the National Championship Barbecue Cookoff?

HOT OFF THE COALS! b Blistering have adpated all of their most successful recipes and barbecue know-how and have combined them in the ultimate ...

 

A slim barbecue book packed with recipes from around the world, this is perfect for those who want to ... Putman loves to cook her food next to the fire, slow, low and flavoured with wood smoke ...

This 160-page Better Homes & Gardens Barbecue Book cookbook is a complete barbecue guide. ... Send your friends a link to this page. View Vintage Books Category. This 160-page Better Homes & Gardens ...

This 1965 Better Homes & Gardens Barbecue Book cookbook is a complete barbecue guide. ... Send your friends a link to this page. View Vintage Books Category. This 160-page Better Homes & Gardens ...

Book Description The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics.

One that stands out is "Legends of Texas Barbecue Cook Book: Recipes and Recollections from the Pit Bosses" by Robb Walsh. It includes plenty of recipes, but the best part is the fascinating lore ...