My New Barbeque Grill And A Little Bit Of Trivia
Backyard Bar-be-que Trivia!
Fast Facts For Bar-be-que Conversation.
10 Things You Didn't Know about Barbecue
Marinated Tofu and Veggie Shish Kabobs
Shish kabobs grilled on skewers.
When you gear up your new Bar-be-que grill at your next backyard get-together, stock up on the meat and prepare for servings of mouth-watering barbecues. Remember to take along some trivia for conversation while you cook. Try a few of these fun facts…
From the familiar pastimes origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!
1) Barbecues that originated in pig-pickings, were feasts that were common in centuries past. Whole pigs were cooked and eaten by the crowds.
2) Smoking was used thousands of years ago in order to make meat safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement I'll slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.
4) What most people partake in today isn't actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time (or somewhere in between).
5) According to the one Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill. Could be an exaggeration but don't forget the marshmallows anyway!!
6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.
7) The origin of the word barbecue is unclear. Some believe it came from the word barbacoa for a wood on which foods were cooked. Others say it came from the French words de barbe queue, meaning whiskers to tail.
8) To add a smoky flavor to your gas-grill-cooked foods or foods cooked inside the house, use liquid smoke (a time saver if you have a taste for it). A condensation of smoke flavoring, this product can be easily added to your barbecue marinade or sauce.
9) Brisket, the extremely hard cut of meat taken from a chest, takes one to two hours per pound to barbecue. That's an average 12 hours on the grill for a basic 8-pound piece! Use a low heat, baste with sauce or oil regularly, and test for doneness with a meat thermometer for best results.
10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital. (Well, that's what I heard…)
Now you're set to impress!
Good luck with your new grill and always remember to be safe around fire, gas, and any open flames 😊👍 🔥🔥🔥
#Cooking #Grilling #Barbeque #MyNewGrill #FoodTrivia
