By Steffen Klenk
Summer is almost here, and so is the warm weather. Over the next several months, many people will be spending their days outside, enjoying countless hours at the beach, soaking up the rays, strolling up and down the boardwalk, going on bike rides or relaxing in the backyard. With the long holiday weekend coming up, it’s time to start thinking about your barbecue grill.
The barbecue’s origin can be traced back to the 1500s in Latin America. The word barbecue can be traced to a Caribbean Indian tribe called the Taino. At the time, it was known as barbacoa, meaning, “a raised wooden structure used to grill meat.” Outdoor grilling on a gridiron, or suspended metal grate, refers to what we now call barbecue.
Outdoor barbecues are an American pastime, bringing family and friends closer together.
While grilling has been an essential part of American cooking for centuries, the barbecue grill has only been in existence since the 1920s. Edward G. Kingsford, a relative on Henry Ford, invented the first charcoal briquette using leftover wood scraps from the Model T production line.
Henry Ford, of course, saw opportunity in this grand invention by encouraging families on take Sunday afternoon picnics (while driving one of his cars). George Stephen came up with the spherical kettle grill design, dome shaped with a rounded lid.
With the grilling season nearly upon us, now is the time to start making plans some smoking’ good times ahead by prepping your equipment and your menu.
Once your grill is cleaned from its winter storage, checked for safety and properly prepared for its first use of the season, it’s time to prepare a meal. There are endless choices of sauces and spices and every region has its own ingredients that make their barbecue sauce special.
Memphis and Kansas City style barbecue sauces have a strong tomato base, with a very distinguishable texture. Memphis-style sauce has more spices.
Carolina mustard barbecue sauce may not be as popular in the Northeast, but compliments a meal nicely with its sweet and tangy flavor. The texture also changes from region to region.
New Jersey has produced several brands of barbecue sauces and rubs that have gained notoriety. Locally based Hank Sauce is known for its distinctive hot sauces ranging at different levels of heat. They also make several rubs from seasoned to spicy.
As a steak chef in our house, one of my personal favorites is BBQ Buddha. Their Zen Steak Rub and Kansas City BBQ Sauce are just a few of the products you’ll find in my kitchen.
Each year, the National Barbecue and Grilling Association holds its annual Awards of Excellence, acknowledging the most creative barbecue products on the market throughout the entire country.
Did you know that there are schools to teach what is expected as a judge at one of the national barbeque competitions? Sanctioned judges are required to have a qualifications certificate. During such competitions, teams work together in presenting their best sauces. Judges choose winners based on appearance, taste and texture.
Making a great batch of barbecue sauce requires time, energy, soul and patience. It’s a process that can take anywhere from 45 minutes up to several days. When making your own personal sauce, you can add to the fun by keeping that one special ingredient a closely-guarded secret.
