As I pass the weeks until my next barbecue contest, I do a lot of reading. I read everything from my monthly barbecue newsletters, to on-line barbecue websites, to classic books (even Shakespeare plays), to new business development books, to various sports magazines. As I read, I came across several cleaver plays on words. These were single words where all the letters of the word were used to spell other words from it. The other words reflect the essence or nature of the word. I’m sure there is a name for this literary method, but I don’t know it.
So, yesterday I started thinking… What could all the letters of the word “Barbecue” stand for? And without the aid of alcohol, here is what I came up with:
B - Bad to the Bone
A - Aroma
R - Rubs
B - Beer
E - Excitement
C - Culinary Group
U - Unity
E - Excellence
B – Bad to the Bone
True barbecue is an ancient and primal technique of cooking meat with low heat and smoke, the minimum of cooking technology, to produce a succulent meat offering. All you really need is a pit, wood and fire. That’s all our Caribbean ancestors had. It’s also the hearty way to cook simple cuts of meat and make them taste amazing. In the antebellum South, the poorer cuts of meat were given to the servants who patiently barbecued them into better fare (I imagine) than served at the main house. I could eat barbecue 6 times a week, as I need to save one day each week for steak and seafood.
A - Aroma
What is better than the smoky smell of meat being barbecued? Nothing!!! Enough said.
R - Rub
In barbecue seasoning is called a “Rub”. Why? Because it’s rubbed into the meat to create a deeper and more harmonized melding with the meat. It’s not simply applied to the top of the meat, but on the top, bottom and sides for maximum flavor. Rubs also vary from very mild, to herbal, to very hot.
I also like the fact that the word “Rub” sounds kind of sensual! I find this a manifestation of the passion of barbecue.
B - Beer
OK, just saying the word “Beer” should get no argument from anyone. Beer is one of the best beverages to assist in the consumption of any barbecue meat. And many barbecue cooks use beer in the preparation and cooking of their meat, as well as in their homemade sauce. To me, Dark beer is the best to use in cooking barbecue. It imparts a rich, bold flavor to accent the rich, smoky flavor of the meat.
Dark beer is also good to me to drink with barbecue. Although in the hot summer months I prefer a classic Ale, and not a wimpy India Pale Ale.
I normally drink and cook with English, Irish and German beers. Yeah, I know, in my American barbecue.
Sorry! However, I have discovered a few new American microbrews (dark and ales) in the past year that I
really liked and want to experiment cooking with.
E - Excitement
Who doesn’t get excited about barbecue? Certainly the cook gets excited as he plans, cooks and serves their
prized barbecue. And certainly the lucky beneficiaries of the barbecue are excited to eat it – not having to cook
themselves, if nothing else.
And barbecue functions are almost always successful. You don’t have to worry who will come and who won’t, or everyone getting along. Just light up the grill, slap down some meat, open a refreshing beverage, and “they will come” and have a good time.
C - Culinary America
Barbecue is truly “America’s culinary cuisine”, even though it’s roots go back to native tribes of the Caribbean. American’s have adopted this culinary method and perfected it. We’ve perfected the end product, created consistency, and added variety, without compromising the original art and simplicity of barbecue. Barbecue is a culinary category that continues to grow and get more recognition every day. No other country has added as much to the evolution and elevation of barbecue, nor claimed it as their own, as the United States.
U - Unity
Other food categories rarely please everyone.
Some people are allergic to shellfish, some people don’t like Italian or Mexican food, or seafood, and some people are just very picky eaters. However, barbecue is the one food group that just about everyone can agree to eat. Especially at an organized barbecue. It doesn’t matter whether the barbecue is pork, beef, chicken or another meat, people are “all in” and the initial line is long.
And as we all know, the camaraderie at barbecue contests among the cooks, judges and volunteers is unlike you’d find many places else. People are so genuine and down to earth.
Finally, as I’ve already mentioned, barbecue functions are fun. They are usually family or community gatherings bring out the best in everyone.
E - Excellence
Barbecue is all about producing an “Excellent” smoked meat product. With all the time, effort, attention and patience it takes to properly prepare barbecued meat, it should be better than just good. And if it isn’t “perfect”, as long as it’s not burned or undercooked, people will be very happy to eat it.
Then there is the other foods that being out the excellence in barbecue; the sides. Excellent barbecue is enhanced by great sides, which can be anything these days. I prefer the traditional Memphis-style classics of BBQ beans, Cole slaw, greens and cornbread. However, items like macaroni & cheese, rice, French fries, mashed potatoes, potato salad, corn salad - basically picnic foods - are all acceptable now.
So there it is, B.A.R.B.E.C.U.E. defined. Cleaver, huh? I can’t wait until my next barbecue contest, so I can think about less trivial things.
Marc
Where there's smoke, there's probably barbecue!
So, yesterday I started thinking… What could all the letters of the word “Barbecue” stand for? And without the aid of alcohol, here is what I came up with:
B - Bad to the Bone
A - Aroma
R - Rubs
B - Beer
E - Excitement
C - Culinary Group
U - Unity
E - Excellence
B – Bad to the Bone
True barbecue is an ancient and primal technique of cooking meat with low heat and smoke, the minimum of cooking technology, to produce a succulent meat offering. All you really need is a pit, wood and fire. That’s all our Caribbean ancestors had. It’s also the hearty way to cook simple cuts of meat and make them taste amazing. In the antebellum South, the poorer cuts of meat were given to the servants who patiently barbecued them into better fare (I imagine) than served at the main house. I could eat barbecue 6 times a week, as I need to save one day each week for steak and seafood.
A - Aroma
What is better than the smoky smell of meat being barbecued? Nothing!!! Enough said.
R - Rub
In barbecue seasoning is called a “Rub”. Why? Because it’s rubbed into the meat to create a deeper and more harmonized melding with the meat. It’s not simply applied to the top of the meat, but on the top, bottom and sides for maximum flavor. Rubs also vary from very mild, to herbal, to very hot.
I also like the fact that the word “Rub” sounds kind of sensual! I find this a manifestation of the passion of barbecue.
B - Beer
OK, just saying the word “Beer” should get no argument from anyone. Beer is one of the best beverages to assist in the consumption of any barbecue meat. And many barbecue cooks use beer in the preparation and cooking of their meat, as well as in their homemade sauce. To me, Dark beer is the best to use in cooking barbecue. It imparts a rich, bold flavor to accent the rich, smoky flavor of the meat.
Dark beer is also good to me to drink with barbecue. Although in the hot summer months I prefer a classic Ale, and not a wimpy India Pale Ale.
I normally drink and cook with English, Irish and German beers. Yeah, I know, in my American barbecue.
Sorry! However, I have discovered a few new American microbrews (dark and ales) in the past year that I
really liked and want to experiment cooking with.
E - Excitement
Who doesn’t get excited about barbecue? Certainly the cook gets excited as he plans, cooks and serves their
prized barbecue. And certainly the lucky beneficiaries of the barbecue are excited to eat it – not having to cook
themselves, if nothing else.
And barbecue functions are almost always successful. You don’t have to worry who will come and who won’t, or everyone getting along. Just light up the grill, slap down some meat, open a refreshing beverage, and “they will come” and have a good time.
C - Culinary America
Barbecue is truly “America’s culinary cuisine”, even though it’s roots go back to native tribes of the Caribbean. American’s have adopted this culinary method and perfected it. We’ve perfected the end product, created consistency, and added variety, without compromising the original art and simplicity of barbecue. Barbecue is a culinary category that continues to grow and get more recognition every day. No other country has added as much to the evolution and elevation of barbecue, nor claimed it as their own, as the United States.
U - Unity
Other food categories rarely please everyone.
Some people are allergic to shellfish, some people don’t like Italian or Mexican food, or seafood, and some people are just very picky eaters. However, barbecue is the one food group that just about everyone can agree to eat. Especially at an organized barbecue. It doesn’t matter whether the barbecue is pork, beef, chicken or another meat, people are “all in” and the initial line is long.
And as we all know, the camaraderie at barbecue contests among the cooks, judges and volunteers is unlike you’d find many places else. People are so genuine and down to earth.
Finally, as I’ve already mentioned, barbecue functions are fun. They are usually family or community gatherings bring out the best in everyone.
E - Excellence
Barbecue is all about producing an “Excellent” smoked meat product. With all the time, effort, attention and patience it takes to properly prepare barbecued meat, it should be better than just good. And if it isn’t “perfect”, as long as it’s not burned or undercooked, people will be very happy to eat it.
Then there is the other foods that being out the excellence in barbecue; the sides. Excellent barbecue is enhanced by great sides, which can be anything these days. I prefer the traditional Memphis-style classics of BBQ beans, Cole slaw, greens and cornbread. However, items like macaroni & cheese, rice, French fries, mashed potatoes, potato salad, corn salad - basically picnic foods - are all acceptable now.
So there it is, B.A.R.B.E.C.U.E. defined. Cleaver, huh? I can’t wait until my next barbecue contest, so I can think about less trivial things.
Marc
Where there's smoke, there's probably barbecue!
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