British BBQ Society Forums

i agree that only smoking is real bbq as it has to be done slow and low temperatures with real wood chips. If its quick and high temperatures then its called grilling-and there is a place for grilling such as grilling steaks and sausages and lamb chops. The ancient bbqers did their bbq long and slow and we have kept in their footsteps.

Its interesting when ever I have traveled the world and visited other cultures I always found that the barbecue was always done low heat andhttp://www.thebarbecuemaster.net/histor ... becue.html long time.

thebarbecuemaster wrote:i agree that only smoking is real bbq as it has to be done slow and low temperatures with real wood chips. If its quick and high temperatures then its called grilling-and there is a place for grilling such as grilling steaks and sausages and lamb chops. The ancient bbqers did their bbq long and slow and we have kept in their footsteps.

Its interesting when ever I have traveled the world and visited other cultures I always found that the barbecue was always done low heat andhttp://www.thebarbecuemaster.net/histor ... becue.html long time.

Thanks for this. It's good to get an opinion from someone who has had first hand experience and not from someone who regurgitates wiki and google sources

thebarbecuemaster wrote:i agree that only smoking is real bbq as it has to be done slow and low temperatures with real wood chips. If its quick and high temperatures then its called grilling-and there is a place for grilling such as grilling steaks and sausages and lamb chops. The ancient bbqers did their bbq long and slow and we have kept in their footsteps.

Its interesting when ever I have traveled the world and visited other cultures I always found that the barbecue was always done low heat andhttp://www.thebarbecuemaster.net/histor ... becue.html long time.

Aye up, master. Can't agree with that at all.

You say "...was always done low heat and long time...".

That's demonstrably untrue. As I mentioned in an earlier post, the South Africa Braai, Greek Souvlaki, Asian/Arabian Kabobs (kebabs), South America Asados, and English roast beef, these are all traditional methods of barbecues, and are all usually very 'high & quick' methods of barbecuing.

If you want to say barbecuing is often low and slow, or even usually, you may have a case.

But to say, as you have, that it's always low and slow is simply false.

And no, before there are any more sarcastic asides, I didn't have to google that. Travel to any of these countries (as I have) and you can witness it first hand.

Steve W

Jeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeesus......

BBQ- low and slow
Grilling- hot and fast

London Irish wrote:Jeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeesus......

BBQ- low and slow
Grilling- hot and fast

That's the north American definition. If you said BBQ in the UK, only one thing comes to mind. Basically any outdoor cooking on fire.

Check Wikipedia

http://en.wikipedia.org/wiki/Barbecue#Styles

Of course in the context of hs BB we can use he American context of the word - and that is fine. In FTC it makes more sense to to so.

With all due respect, I'm so damned bored of Google quotes and references to Wikipedia....where I come from and the years and wonderful places I've spent learning to cook, it has all come from the heart and soul....

Is te OED a good enough reference to the british english language?

http://oxforddictionaries.com/definitio ... q=Barbecue

Night night...

aris wrote:Is te OED a good enough reference to the british english language?

http://oxforddictionaries.com/definitio ... q=Barbecue

They've covered themselves with that special appliance bit. If I cook something in a tumble dryer outside does that make it BBQ ?

Look, I don't think we need to fall out, guys.

I don't want to disparage the language used in the US at all. They call trousers pants - that's not 'wrong' as such. It's just wrong if you need some new trousers whilst on holiday in the UK and come out of Burton's with a bag of y-fronts, or if you need some underwear whilst on holiday in New York, and come out with a pair of trousers.

We call things different names, but the important thing is that we respect all food that tastes good.

The only thing I'll say in slight criticism of the US definition is something someone mentioned earlier in the thread. I've got 'barbecue' books (with that word in the title) by the gods of US barbecue, Steven Raichlen and Jamie Purviance, where the vast majority of the recipes are not low & slow.

It appears that they're willing to use the term flexibly (for at least some of the time) and that the majority of Americans – no I'll clarify that – even the majority of Americans who cook over wood and/or charcoal - call it all barbecuing.

I thing one of the problems here is a lack of an alternative term to 'grilling'. If anyone says 'grilling, we think of cooking indoors under a gas flame or electric element. We may think of cooking over charcoal hot & fast too, but surely, if you're not going to call it barbecue, there should be a unique and separate name for cooking hot & fast over coals.

Steve W