10 Things to Know about Barbecue

Every spring, North Americans are preparing their grill, stock up on meat and prepare many delicious barbecue. But how do we really know about the art of barbecuing? Hobby familiar home for surprising tips and tactics, this list will give you all the information you need to impress your friends at the next neighborhood barbecue!

1) grids from pig-pickin, a party, which were common in the southern United States before the Civil War. Pigs were cooked and eaten whole by the crowd.

2) "Smoking" was used as far back as 6000 years to make the meat safe to eat and shop. The meat was exposed to smoke and heat low to avoid bacteria and enzymes for growth.

3) In Australia, a barbecue commonly called a Barbie. The famous statement "I'll slip an extra shrimp on the barbie for you", published in the Australian tourism advertisements, which are often used to refer to the country.

4) What most Americans do not really participate in today's grills. Grill cook at a temperature around the boiling point of water (180-220 * F) for a longer period, so that the supply of meat retaining its natural juices. Today, the most commonly used method is actually a burning: 475-700 * F in the kitchen much less time.

5) According to the Appliance Industry Association, half of all marshmallows eaten in the United States have been grilled on a barbecue.

6) For an easy way to check how much propane you have left, bring your bathroom scale and weigh the gas tank.

7) The origin of the word barbecue is uncertain. Some believe it came from the US-India Barbacoa word to a tree in which food has been cooked. Others say it comes from the French word "de Barbe a queue" which means "whiskers to tail."

8) You can add a smokey flavor to gas-grill-cooked foods or foods cooked in the home, use "liquid smoke". Condensation of a real smoke, this product can easily add the marinade or barbecue sauce.

9) Chest, extremely difficult to cut meat from a cow's chest, takes one to two hours per pound for grilling. This is an average of 12 hours on the grill for a base of 8 pounds each!

10) Kansas City, Missouri and Lexington, North Carolina, both claim to be a barbecue capital of the world. Memphis is at stake to show capital of pork barbecue.

Now the task is to make an impression!