Barbecue

Barbecue or BBQ, refers to a dry-heat method  where tougher cuts of meat are cooked at relatively low temperatures long periods of time, “low and slow” and in the presence of smoke. The smoke is produced by burning various hardwoods or hardwood coals.

Traditional barbecue is done  in a wood-burning ovens or pits.  In many restaurants though, barbecuing is done in specially designed smokers.

These smokers heat small pieces of hardwood to produce smoke. Foods are suspended or placed on racks so the smoke can contact all surfaces. Range-top smokers work on top of the range.  They are covered pans where pieces of hardwood are used to make smoke.  A rack is placed over the wood and the cover placed on the pan.  A range top smoker is suitable of smaller, more tender cuts of meat, poultry or fish. Tender cuts of meat roasted at a higher temperatures (in the presence of hardwood smoke) may be more properly referred to as smoke-roasted rather than barbecued.