Many people claim BBQ is a cooking method requiring low heat and wood smoke. However, this revisionist logic is faulty. Look at how often you see hot dogs and Smithfield ham in BBQ recipes.
Mesa BBQ also includes foods prepared using salt and acidic-based marinades, which break down proteins and cultivate deep flavors. The unique char of barbecued foods results from reactions that convert non-carbon molecules into carbon, like maltol and furan.
Barbecue is a culinary term that refers to the act of cooking meat, fish, and/or vegetables on a grill or pit lined with wood or charcoal in the open air. It also refers to the food cooked using this technique and to the utensils, tools, and equipment used in barbecuing. The word barbecue is most commonly associated with the US but is used all over the world.
Some people have become quite snobby about the definition of BBQ as they have tried to shrink it down to the steel closed “pit” style barbecue that is often seen at modern competitions. But this revisionist attempt to reduce the true meaning of BBQ has some serious flaws.
The truth is that BBQ is a wide umbrella term that covers many different types of roasting over an open fire and the cooking method used to do so. It includes the low and slow smoked meats of the Southern US (brisket and ribs), the quick direct heat cooking technique of grilling that is popular in the USA, the Caribbean (barbecue or barbie) where meat and seafood are roasted on a skewer or plate, and other types of barbecues around the world.
Grilling – involves fast, direct cooking directly over high heat. It’s a great way to cook foods that are naturally tender and don’t require long cooking times like steak, chicken, vegetable kabobs, etc. The direct heat from the barbecue allows these cuts to be quickly seared and caramelized on the outside while being cooked to perfection on the inside.
Smoking – is a method of BBQ that involves low and indirect heating with smoke from burning wood chips added to the charcoal in the barbecue. These flavourful smoke atoms are then infected with the meat by being drawn into it through the barbecue’s vents. The smoke infuses the meat with the delicious flavour of the wood and adds a distinct smokiness to the dish. This cooking method is well suited for fatty, tougher cuts of meat that need to be tenderized by low, constant heat for a prolonged period of time such as pork butt or beef brisket.
Sauces
A great sauce can elevate the simplest of meals. But, a bad sauce can make even a perfectly cooked steak or bowl of beans taste mediocre. That’s why it’s important to have a good barbecue sauce on hand.
The best BBQ sauces are usually a balance of tangy, sweet and savory elements. They typically have a base of tomato, vinegar and a sweetener like molasses or sugar. From there, the flavor is fine-tuned with other ingredients like spices, fruit, mustard, Worcestershire sauce and liquid smoke. Sauces that are too heavy in one direction tend to not work well.
A good example is a Kansas City-style BBQ sauce, which has a classic blend of ketchup, brown sugar, molasses, apple cider vinegar and other spices. This type of sauce is typically brushed on meat toward the end of the cooking time so it doesn’t burn, and it works well on almost any kind of meat, including chicken, baby back ribs and pulled pork.
There are also several different regional barbecue sauces, each of which has its own unique flavor. These sauces are often made with ingredients that reflect the local flavors and cooking styles of the region. For example, mustard sauce is a thin, playground-yellow condiment that’s popular in South Carolina and surrounding areas because the sauces were influenced by 18th century German settlers who loved to eat their smoked meats with mustard.
Other regional sauces include pepper jelly-based barbecue sauces, which are thick and spicy, and molasses-based barbeque sauces, which have a rich sweetness. Then there are fusion sauces, which combine elements of multiple styles of cuisines into one. For example, a bourbon-based barbecue sauce can incorporate flavors from the American South, Kentucky, and Tennessee. The result is a delicious and unexpected twist on a traditional recipe.
Flavors
While BBQ is traditionally associated with summer, the flavor profile of this cooking style is versatile and can be used year-round. The intense heat of a grill cooks food differently than a pan or oven, creating natural, distinctive smoky flavors that can be enhanced with liquid smoke or other wood flavorings such as mesquite and hickory. Adding spices like cumin or chili powder can create a spicier sauce while garlic, onion and peppercorn give a more savory flavor.
BBQ is also becoming more nuanced with the emergence of regional styles and tastes. Rather than generically-labeled BBQ sauces, manufacturers are offering products named after different regions of the US, such as Carolina (spicy, savory mesquite smoke), Kansas City (tomato, molasses), Memphis and St. Louis (cider vinegar, ketchup, brown sugar).
Sweet BBQ flavors have the widest appeal and typically rank at the top of national sales, but IRI data shows that smoky, woody (hickory), spicy, tangy and alcohol-based flavors are all seeing increased growth. These flavors are gaining in popularity due to their ability to complement different meats and add extra flavor to dishes.
According to Mintel, savory, smoky and spicy flavor combinations are the most desirable BBQ sauce or dip flavors for US consumers. These flavors are popular in Europe as well, with consumers seeking the unique smoky flavor of the grill.
A barbecue is a great way to promote socialization and increase engagement with others, which can have positive impacts on mental health. In addition, BBQ cuisine can be a healthy alternative to other cooking methods, as grilling reduces the amount of fat that is typically added to foods.
As consumers embrace a variety of BBQ flavor profiles, the category is opening up to new entrants and global fusion flavors. Look for more sweet, fruity, spicy and smoky BBQ innovations in the coming years. To learn more about how Trilogy Flavors can help you create the perfect BBQ product, please request samples. Click here.
Meat
As you may have guessed, meat is the primary ingredient in BBQ. It can be almost any cut of beef, pork or poultry, though turkey and lamb are sometimes used. The best cuts for barbecuing include ribeye, shoulder and spare ribs, as they are more flavorful than leaner meats like chicken breast and fillet. Also popular are pork and beef briskets, whole chickens, and sausages.
Generally speaking, the meat is roasted over low heat for a long period of time. The low temperature and indirect heat of barbecue allow the proteins in the meat to slowly break down, which makes for incredibly tender and moist meat. In contrast, if you were to grill these same cuts of meat quickly over a hot flame, they would not become tender.
The word “barbecue” itself derives from the Taino (Arawak) language and refers to the framework for cooking meat that was used by the Arawak natives of the Caribbean. The barbecue tradition migrated to America and became a distinctively American way of cooking pig meat.
While BBQ is usually associated with a meat-based meal, this type of cuisine can also be enjoyed with fish and even vegetables. It can also be served at parties and social gatherings, where food is prepared on a portable grate (also called a barbie in Australia) and cooked outdoors or in an indoor barbecue setting.
If you’re planning on serving a BBQ-inspired sauce to your guests, try adding some brown sugar to the mix. This will bring in some sweetness and balance the acidity of the tomato, vinegar and other ingredients. Other good additions include chilis and hot sauce, which can add a bit of spice without overwhelming the other flavors. Ginger and cinnamon are warming spices that can also help to bring a little smokiness to your sauce.
