Ī popular folk etymology of the word says that the term is derived from the French barbe à queue (“from beard to tail”) signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology. The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as a "framework of sticks set upon posts". Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida it has entered some European languages in the form of barbacoa. The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, which has its origin in an indigenous American word. The lower grill is being used to cook pork ribs and " drunken chicken". Pans on the top shelf hold hamburgers and hot dogs. Etymology and spelling Barbecued hickory-smoked baby-back pork ribs A barrel-shaped smoker on a trailer. Within these broader categorizations are further national and regional differences. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.Ī United States Marine Corps non-commissioned officer grilling meat for their unit at Camp Dwyer, Afghanistan in 2013 The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. Meat being barbecued at The Salt Lick restaurantīarbecue or barbeque (informally BBQ in the UK, US, and Canada barbie or barby in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. For other uses, see BBQ (disambiguation). Credit cards: A, C, D, M, V."BBQ" redirects here. Recommended: Szechwan snails, sesame chicken, Taiwan oyster soup, yu hsiang shrimp, governor`s chicken, one fish two flavors. Lunch features a superb, reasonably priced buffet loaded with specialties. Everything moves smoothly as waiters race from table to table bringing course after course.
One of Chicago`s most elegant Chinese restaurants, Szechwan House serves food that surpasses even its decor.
Recommended: Mongolian barbecue, sauteed dumplings, hacked chicken, ginger duck. This restaurant merits three stars for its introduction of the Mongolian barbecue-a good, entertaining innovation at a reasonable price-with the reservation that service and some regular menu offerings still need major improvements. Recommended: pot stickers, hacked chicken, beef and scallops, pike with pine nuts, Hunan beef, spicy bean curd. Presentation of house specialties makes the beholding as important as the eating. Its menu keeps evolving and new dishes uncover new delights.
The first of the great Michigan Avenue Chinese restaurants, this place taught many the pleasures of Hunan-style cooking.
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