Did you know across the world, almost every culture has a ‘version’ of BBQ? This year has widely been the year of the Brisket, however many other trends like meatless meat have also taken trend upward. BBQ rubs & spices from the around the world now also decorate our domestic store shelves, giving us access to world tastes at our fingertips. BBQ competitions grace the televisions as we sit on our behinds and watch intently! Whatever way you serve it up, BBQ is here to stay. With shops opening across the globe, all are becoming even “trendier” than the next. BUT did you know that BBQ is of massive interest across most world cultures?
Think table-top Korean BBQ known as BULGOGI. Or in Japan, the very popular YAKATORI is meat served on on a stick! (not to be confused with what American’s widely think is an appetizer at our sushi restos)
Speaking of skewered meat- India has claim to the delish, signature clay oven cooking method called TANDORI. ( the oven is a Tandoor)
If you come back overseas, Mexico’s BARBACOA refers to more meat (SHOCKING); typically beef or goat that is wrapped in leaves then slow-cooked in an underground pit!
This slow-and-low bake is not unlike the US tradition of using PIG ROASTS & newest food trend in the past few years – SMOKERS! As for the Pig Roast . . This (generally) whole-hog cooking methodology is widely used across the world dating back to the 17th century. . Now into making the all-shameless “HUMBLE BRAG” since OUR BRAND NEW PULLED PORK FLATBREAD is FREAKING AMAZING! Its’s a perfect mix of American and Italian- American BBQ; aka Italmerican! We take slow cooked pork, shred it oh so intently to leave thick bite morsels to tantalite your taste buds, then we hand-make the flatbread dough, cover with our house-made marinara + layer in freshly shredded Mozzarella imported from Italy.
YES, WE DO TAKEOUT ORDERS. BUT, MORE IMPORTANTLY, WE HAVE A FULL BAR + TONS OF AMAZING BEERS TO PAIR THAT HEAVENLY SLICE or SEVEN WITH!
GREAT MOMENTS IN BARBECUE from Famous barbecuebible.com
1897: A patent for charcoal briquettes is awarded to Ellsworth B.A. Zwoyer of Pennsylvania. Primarily used as a heating fuel, charcoal doesn’t become a barbecue staple until Henry Ford markets the brand that becomes Kingsford.
1907: Henry Perry, a steamboat cook from Tennessee, opens a barbecue stand in Kansas City, establishing one of the nation’s earliest barbecue restaurants and laying the foundation for one of the nation’s great barbecue centers.
1938: Sunset magazine publishes the first real barbecue cookbook. The California publication was instrumental in promoting backyard cooking, which started, not in Texas or the South, but on the West Coast.
1978: Memphis in May, one of the first and largest barbecue contests, starts on the banks of the Mississippi River. The competition circuit quickly multiplies, helping to drive a renewed interest in barbecue craft.
2015: Aaron Franklin of Franklin Barbecue in Austin, Texas, becomes the first pit master to win a James Beard Foundation award for best regional chef, signaling barbecue’s rising regard in culinary circles.