A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes. [1] [2] Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises. [2] In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day. [2] Per these logistics, a significant portion of their sales may occur during lunchtime. [2] Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches. [2] Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier. [2] In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015". [3]
In northern and midwestern areas of the United States, a barbecue restaurant may be referred to as a "barbecue joint". [4] In southern areas of the U.S., a barbecue restaurant may be referred to as a "barbecue" or "barbecue place", rather than as a barbecue restaurant. [4] Some barbecue restaurants may be referred to as "shrines" or as a "barbecue shrine", [5] [6] [7] [8] [9] which can refer to those that have earned a strong reputation for purveying high-quality food over the course of several years, and even over the course of generations. [10]
A churrascaria is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese for 'barbecue'. A churrasqueiro is somebody who cooks churrasco style food in a churrascaria restaurant. [11] Some churrascarias offer all-you-can-eat dining in a style that is referred to as rodízio . [12] [13] They may offer many types of barbecued meats. [12] In Brazil, a churrascart is a food cart that serves churrasco, and they are common in the country. [12]
Some barbecue restaurants in London, England include London's Pitt Cue Co. and Barbecoa, the latter of which is owned by Jamie Oliver. [14]
In Central Mexico, barbecue outlets are common and numerous in midsize to large size cities, and often exist at roadside stalls in outlying areas of the metropolitan area. [2] These outlets may not qualify as being restaurants per se, although they often offer the same types of foods. [2] These outlets may offer barbacoa-style foods. [2] In this region, when quantities of meats are depleted, the restaurant or outlet typically closes. [2]
Mongolian barbecue restaurants are popular in the Philippines. [15] In 1991 it was suggested that this may be due in part to the economic recession that was occurring in the early 1990s, because Mongolian barbecue restaurants operate as affordable buffets that enable diners to eat as much as they desire. [15]
Barbecue restaurants in South Korea are referred to as gogi-jip (English: "meat house"). [16] They are very common and popular in Seoul. [16] Daedo Sikdang and Nongoljip are Korean barbecue restaurant franchises that both originated in Seoul. [16]
Barbecue restaurants may have one or more pitmasters that oversee the preparation and cooking of foods, along with maintaining fire and food temperatures. [17] [18] The word "pitmaster" is derived from "the ability to control the fires of the pit". [17] The sizes of barbecue restaurants can vary, ranging from very large to smaller-sized buildings, and some exist as mobile food trucks and food booths. [19]
In the U.S., some restaurant chains exist, such as Sonny's Real Pit BBQ, which is a franchise that in 2010 was the largest barbecue restaurant chain in the U.S. with over 130 stores, Smokey Bones, with over 70 stores in 2010, and Rib Crib, with 41 stores in 2008. [20] Dickey's Barbecue Pit is the largest barbecue franchise in the United States. [21]
In the United States, barbecue restaurants may offer dishes that are slow-smoked or barbecued over a grill. Fare includes barbecue sandwiches, brisket, [2] [22] barbecue chicken, pulled pork, pork shoulder, [2] pork ribs, beef ribs, beefsteak [23] and other foods. Various side dishes are typically available, such as baked beans, [24] macaroni and cheese, coleslaw and corn on the cob, among others. A variety of barbecue sauces may be available, and some barbecue restaurants bottle their own sauces for customer purchase. [25] Some barbecue restaurants prepare their foods without any sauces, and may not offer any as condiments. [26] This may occur per a preference for the flavor of the meats to stand on their own, rather than being accentuated with flavors from sauces. Some barbecue restaurants use a dry spice rub to flavor meats. [27]
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor and indoor cooking.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
A churrascaria is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
Churrasco is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit.
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another. Short ribs are popular in many international cuisines.
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.
Texas de Brazil is a family owned churrascaria restaurant chain with locations both internationally and domestically. It debuted October 13, 1998, in Addison, Texas, a suburb of Dallas. The restaurant is a Brazilian-American "churrascaria", or steakhouse that combines the cuisines of southern Brazil with Texan style meats. Customers turn a piece of paper green side up to get meat, or red side up to no longer receive meat.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state.
A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.
Jones Bar-B-Q is a barbecue restaurant in Kansas City, Kansas, owned and operated by Deborah and Mary Jones.
Ed Mitchell is an American pitmaster and businessman. Mitchell's frequent media appearances and advocacy for the use of heritage breed pork has earned him the title of the most "famous pitmaster" in North Carolina. Mitchell has appeared in Bon Appetit and on Throwdown! with Bobby Flay, Man v. Food, and National Geographic.
Chicago-style barbecue is a regional variation of barbecue from the American city of Chicago, Illinois. The style developed due to immigration from other countries and parts of the United States. It is known for the invention of the aquarium smoker and the prominence of rib tips and hot links.
{{cite book}}
: |work=
ignored (help)