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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.
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill, using a cast iron/frying pan, or a grill pan.
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoor pursuits, by campers and backpackers.
A barbecue grill or barbeque grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results.
An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been used to accomplish a wide variety of tasks requiring controlled heating. Because they are used for a variety of purposes, there are many different types of ovens. These types differ depending on their intended purpose and based upon how they generate heat.
A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" are heated by burning wood or charcoal; "gas stoves" are heated by gas; and "electric stoves" by electricity. A stove with a built-in cooktop is also called a range.
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.
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature and allows for an easier introduction of wood smoke for flavoring.
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.
The following outline is provided as an overview of and topical guide to the preparation of food:
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisan bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons.
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza.
A kamado is a traditional Japanese wood- or charcoal-fueled cook stove.
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight. This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and evolved in a number of cultures.
A disposable grill is a specific barbecue grill type which is used in a single application, with the grill being recycled or disposed of after use.
A tandoor is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. Tandoors are predominantly used in Western Asia, Central Asia, South Asia, and the Horn of Africa.
Regional street food is street food that has commonalities within a region or culture.
Pellet grills, sometimes referred to as pellet smokers, are outdoor cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens. Fueled by wood pellets, they can smoke, grill, braise, sear, and bake using an electric control panel to automatically feed fuel pellets to the fire, regulate the grill's airflow, and maintain consistent cooking temperatures.
References
- ↑ Cranston, Beth (July 28, 2021). "Is the Ever-Popular Big Green Egg Grill Really Worth It?". Bob Vila. Retrieved December 7, 2022.
- ↑ "Big Green Egg's popularity is driving business". Crain's Cleveland Business. August 17, 2018.
- ↑ Selasky, Susan. "People are obsessed with this $850 grill — and Up North festival celebrates it". Detroit Free Press. Retrieved December 7, 2022.
- ↑ Farris, Emily (June 15, 2022). "The Best Kamado Grill for Hard-Core Grillmasters and Smoking Beginners". Epicurious. Retrieved December 7, 2022.
- ↑ "Natural Lump Charcoal". biggreenegg.com. 2007. Archived from the original on September 17, 2010. Retrieved June 17, 2010.
- ↑ Levitt, Jonathan (May 23, 2007). "Put all your grilling in one Big Green Egg". Boston Globe. Retrieved November 9, 2007.
- ↑ "How do you like your eggs". Big Green Egg. Retrieved March 5, 2019.
- ↑ "Top 10 Big Green EGGcessories of 2021". Specialty Gas House. December 22, 2020.
- ↑ "convEGGtors and Baking Stones". Big Green Egg. Retrieved March 5, 2019.
- ↑ "Nests, Handlers and Mates". Big Green Egg. Retrieved March 5, 2019.
- ↑ Eggert, Set. "Sieg Welcomes Back The Big Green Egg as Chicagoland Sponsor". Motorsport Tribute. Retrieved December 7, 2022.
- ↑ Eggert, Set (January 21, 2022). "Alfredo Survives Caution-Filled MNR Homestead Race". Kickin' The Tires. Retrieved December 7, 2022.
