1. The first barbecuers may well have been prehistoric cavemen. Anthropologistssay they may have started roasting meat some 1.4 million years ago. Languagedevelopment didnt occur until 200,000 B.C. or later. Other sources say this
originated in the Caribbean where the native Indians used wood gratings over aslow fire to cook strips of meat.2. Lexington, North Carolina is known as the Barbecue Capital of the World. Octoberis Barbecue Month there, with a month-long Annual Barbecue Festival. The citysfirst barbecue restaurant opened in 1919; there are currently over 20 barbecuerestaurants.3. According to the Indiana Propane Company, the most common barbecue items(beside ribs) are: hamburgers, steaks, hot dogs, and chicken breasts.4. 3 out of 4 American households own a grill and they use it on average of 5 timesper month.5. People in the Northeast U.S. are the heaviest barbecuers in the nation. The nextmost frequent barbecues are in the North Central region of the U.S., followed bythe South and then the Western U.S.6. The most popular holiday weekend for barbecuing is July 4th (surprise, surprise!),then Labor Day, with Memorial Day close behind.7. The word "barbecue" may have come from the French phrase "barbe a queue"(from whiskers to tail-The term refers to the original method in which a wholeanimal was cooked on a spit over an open fire), or the Taino Indian word for theirmethod of cooking fish over a pit of coals (barbacoa). Another source says thatroast mutton in Romanian translates into "barbec." So there are several accountsthat vary on the true origins of the word. Barbecue is also known as "Barbeque","barbicue", "barbique", "Bar-B-Cue", "Bar-B-Que", "Bar-B-Q", "BBQ", "Cue", and"Q".8. One of the greatest barbecue innovations is the creation of bread (from some10,000 years ago) Actually, when you think about it, bread DOES complement thebarbecue perfectly.9. Ribs must be boiled prior to grilling, because putting them on the grill for the fullcooking time will leave them dried out or burned. This pre-grill step can be doneup to two days ahead.10.Pineapples, bananas, peaches, nectarines, plums, mangos, pears, and papayastaste great grilled. Cut the fruit in half, remove the cores (or pits) and grill withthe skin side up before turning over. Grilling caramelizes the natural sugars infruit, creating a softer texture, richer flavor, and more concentrated aroma.Unlike vegetables, which are less delicate, fruit should be grilled over indirectheat to prevent overcooking.
11.Sweet or sugar-based sauces should only be brushed on at the end because thesugar in them tends to burn. But marnades made with vinegar, citrus oil, andyogurt can be brushed on grilled food throughout the cooking process.12.The dark meat of the chicken is especially good for grilling due to the higher fatcontent, which keeps meat moist.13.Slices of summer squash, zucchini, onions, mushrooms, and tomatoes can begrilled for an entree. Watch your vegetables closely-some only take minutes tocook.14.You can baste fruit with coconut milk, lime juice, or orange juice to caramelize itsnatural sugars and enhance the flavor.