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“Elegant” BBQ
By Jacqueline Seewald

The warm weather is here to stay, and all over America and indeed the world people are considering what outdoor activities will make their lives more enjoyable. Immediately, barbecuing comes to mind.

The term barbecue suggests down-home style cooking with people licking their fingers, as sauce drips from hands and chins. But can barbecue be elegant? Can you serve with panache and still call it a barbecue? The answer is a resounding Yes!

Historically, of course, there was nothing elegant about barbecuing, which referred to slow-cooking meat outdoors at a low temperature for a long time over wood or charcoal. A grill, pit, or outdoor fireplace would be used for roasting meat. A whole animal carcass or section would be roasted or broiled over an open fire or on a spit and basted with a sauce.

However, "barbecue" means much more than a meal. It is an event. People gather for a barbecue which is a social occasion. They sit around a fire to watch, smell, eat and talk. Like the fires of prehistory, this is the place to eat, drink and tell stories, to communicate. And that is something which has not changed.

In the New World, the Americas, the Taino Indians of Haiti, dried their meat on raised frames of sticks over fire. Spanish explorers translated the Taino word as barbacoa. English settlers along the Atlantic coast developed their own version of the barbecue, from Massachusetts to the Carolinas. The New England clambake is yet another version of a barbecue. Cooking lobsters over a fire on the beach is still popular as well.

Supposedly, barbecue entered the United States through Virginia and South Carolina in the late seventeenth century by way of slaves imported from the West Indies. The barbecue as a social event became very popular during the 1890s, when the United States began building its national park system, and Americans began socializing outdoors. Historically, the barbecue as a site for political campaigning dates back to George Washington. Candidates often held barbecues on the grounds of the county courthouse, offering free food in return for an opportunity to share their political platform with the public. Obviously, the idea of giving the people wine and circuses didn't stop with the Romans and didn't originate with them either. In the U.S., barbecue might initially have been associated with poorer citizens, but barbecue, as both a method of cooking and recreation, spread to the middle and upper classes by the middle of the twentieth century and remains very popular to the present.

The pig became a food staple in the South during Colonial times. Pigs were a low-maintenance and convenient food source for Southerners. In the pre-Civil War period, Southerners ate, on average, five pounds of pork for every one pound of beef. Pigs could be put out to root in the forest and caught when food supplies became low. These semi-wild pigs were a convenient and popular food source. Pig barbecues were used for celebrations, and neighbors would be invited to share the meal. The traditional Southern barbecue grew out of these gatherings.

In the American West, Barbecue (or BBQ) became popular in the late 1800's during Western cattle drives. Cowboys were fed the less than perfect cuts of meat, often brisket, a tough piece of meat that required five to seven hours of cooking to be tenderized. Other barbecue meats used as well were: pork butt, pork ribs, beef ribs, venison and goat.

This Western tradition of cowboy barbecue is reflected today in Texas barbecues which are often major social occasions as well as those in most of California where outdoor living is generally year round. In Santa Maria, California, at Cowboy Flavor, owners Billy and Sue Ruiz, stay true to their barbecue roots. The unique taste of Santa Maria barbecue started with immigrants who worked on California ranches in the 19th century. Each meal is an eclectic blend of Portuguese and Spanish flavor, including linquisa, Pinquito beans and salsa.

Celebrity chefs are commonly known for their barbecue recipes. So are many famous people. For instance, you can make BBQ chicken like Barbara Bush by using her personal recipe: www.recipegoldmine.com/celeb/barbara-bushs-bbq-chicken.html.

Rachael Ray and Martha Stewart also make their personal BBQ recipes available on the net. Adam Sandler suggested that the opening scene for his movie "You Don't Mess with the Zohan" should begin with him barbecuing in the nude. Sandler stated that it is something he has done in real life but admitted it could be dangerous (for sure!).

Fourth of July picnics and barbecues are an American tradition. However, picnics didn't originate in the United States. Moveable outdoor feasts were enjoyed by wealthy Europeans. Medieval hunting feasts, Renaissance era country banquets, and even Victorian garden parties were typical of European picnics. Americans picnics seem to date to the middle of the 19th century. Although the "grand picnic" is generally considered a European concept, culinary evidence confirms people from many places in the world have similar traditions. The difference between this and a barbecue is that the food isn't necessarily cooked outdoors but merely transported to an outdoor location. Picnics also often involve amateur sporting activities like softball games. The idea of a social occasion, however, is similar. The key factor is that barbecues and picnics bring people together for a good time and a hearty meal.

Americans are nostalgic about barbecues. Movies and television often show people coming together for a barbecue. Shows like "The Wonder Years", so-called family entertainment, would emphasize the connection between family and barbecuing. The theme reoccurs often.

The Hitching Post was made famous in the 2004 film, "Sideways." Fans of the film traced the main characters' steps to this Buellton, California, hot spot. At The Hitching Post, traditional barbecue is coupled with nontraditional foods, like ostrich, lobster and even artichokes.

Whether your barbecue choice is "down home" and folksy in theme or the bougie (snooty) BBQ - possibly themed with hooka tents, and luaus, the concept doesn't much change. People want to be together to socialize, eat, drink, chat and have a good time.

And this is the case all over the world.

Of course, there is a whole school of gourmet cooking for barbecue worldwide. Australians, for example, don't just put a shrimp on the Barbie these days and hope for the best. There's a technique to their barbecuing methods. It's a true art form for the Aussies. To get an idea of how it's done down under, check out the complete details on this site: www.tripadvisor.com/Travel-g255055-c2443/Australia:The.Great.Aussie.Bbq.And.Other.Treasures.html

Aboriginal cooking involved the use of a traditional barbecue--outdoor cooking over a fire or hot coals. They would also use the earth to create earth ovens. The English settlers who came to Australia were influenced by this. Australians have enjoyed their style of barbecue for quite a long time, but the world was introduced to it through an advertising campaign featuring Paul Hogan. The 1986 advertisement portrayed Hogan enticing visitors to Australia with a traditional Australian barbecue and the now famous catch phrase "I'll put a shrimp on the barbie".

In the twenty-first century, Australia's barbecue culture has changed. Australians are becoming more educated on the subjects of cuisine and cooking. Their taste buds are much more sophisticated. Burned meats have been replaced with gourmet sausages, marinated steaks and fresh seafood which are all cooked to perfection and served with complimenting salads and wines.

What about American barbecues? There are always the tried and true methods for grilling pork, beef, lamb and chicken. To most, barbecue means cooking meat out of doors over an open fire using a basting sauce. How do Americans make our events distinctive and outstanding? One way is to vary the type of meat, using something exotic and expensive. How about a barbecue which features bison or ostrich?

When I researched bison, I discovered that The National Bison Association encourages the name "bison" to differentiate the American buffalo from the Asian Water buffalo and African Cape buffalo. The American buffalo it would seem is not a true buffalo. Buffalo meat, known as bison, appears to be growing in popularity. Those who have tried it claim that bison is a flavorful meat, almost like prime beef, but sweeter and much more tender. Bison is also nutritionally more beneficial than beef, pork or chicken because it has less fat and fewer calories. So if you're watching your cholesterol-and who isn't these days-bison might be just the thing for your barbecue.

How would you barbecue bison? Pretty much the same way you would cook beef.

However, bison being generally less fat, needs to be cooked slowly at a low heat. So you wouldn't just throw a bison steak on a roaring fire. Also, for barbecuing, it's best to use more tender cuts of bison like ribeyes, sirloin and strip steaks. It's suggested that you move the rack about two inches farther away from the heat source than you would for beef steak. Bison is best served grilled rare or medium. Just don't overcook bison and it will be delicious. To avoid any toughness, roasts, steaks, and chops should be loosely covered with foil and braised for 1 hour.

My own personal favorite method of slow-cooking meat is on a hibachi. At one time these Japanese grills were all the rage. As more sophisticated methods of grilling have come into vogue, the lowly hibachi has gone the way of the wagon wheel. However, there is a lot to be said for waiting until the coals turn white and then placing the meat over the grill to slow cook. It requires patience and planning but provides good results.

Tired of beef, pork and chicken? Bison not to your taste? Have you thought of trying something even more exotic like ostrich? Apparently, you can build a healthy burger from ostrich meat which has been billed as a hearty alternative to red meat, rich in flavor yet much lower in fat than a traditional burger. Just add tomatoes, lettuce, onions and pickles and you have a great burger. You can also serve an ostrich hot dog. Doctor it up with sauerkraut, mustard and relish for those who prefer a more traditional taste. Check the internet for information regarding companies that sell these products and their locations. Ostrich meat is available in a variety of forms.

Like beef, ostrich is red meat, but much lower in fat and calories. However, it is more expensive. Europeans have been eating ostrich for years, but until 1992, it couldn't easily be found in the United States. Ostrich has an outstanding nutritional profile that's similar to American bison. So it's definitely a heart smart meat.

One caution, because ostrich is so lean, its flavor needs to be accented with spices such as pepper and garlic powder, or Worcestershire sauce. If you are serving ostrich steak rather than burgers or hot dogs, then marinating is a good idea because it tenderizes the meat. Try using a quality wine vinegar, possibly with pomegranate, cranberry or blueberry for flavoring, a bit of ginger, cilantro, parsley and basil. This makes for a lovely marinate. Like bison, ostrich cooks faster than other meats, and thin steaks and fillets toughen if overcooked. So approach it as you would veal. Avoid serving it well-done. Steaks should be cooked medium-rare to medium.

Another South African import that is an alternative to beef is the Boer goat. However, much of the goat meat sold in the United States is imported from New Zealand or Australia. About 1.5 million pounds of goat meat is imported every week. There appears to be a steady and growing demand. Much of this demand is generated by the changing ethnic demographics of the continent. Interestingly, about 63% of the red meat consumed worldwide is goat. Much of the goat meat demand in the United States comes from ethnic groups that include Middle Eastern, Asian, African, Latin American and Caribbean heritage. The molecular structure of chevon (goat meat) is different than that of other meats. Chevon digests more easily. It is also a another low fat, good tasting alternative to meat, chicken or fish. The Boer goat is preferred because it changes the taste of the meat to a milder, more veal-like flavor.

Grilling fish, particularly wild salmon, has become much more popular as Americans become increasingly health conscious and crave omega 3's in their diet. Again to avoid the fishy taste it's best to marinade in advance. For fish, fresh lemon and lime juice are recommended with a sprinkling of ginger and cilantro. As to vegetables, we can grill potatoes, zucchini, corn, and many others. Flavors and textures are enhanced on the grill. Squash, asparagus, peppers, and mushrooms are well suited to the grill and are delicious when marinated, drizzled with oil, or seasoned with salt and freshly ground pepper. You can grill on skewers or in foil, whichever you prefer.

For those seeking elegance, try truffles. A truffle is a rare, edible mushroom that is considered a delicacy in many parts of the world. Generally harvested in the wild, they are quite expensive. Truffles are often confused with chocolate covered truffles, a dessert which has no relation to mushroom truffles.

For vegans, tofu can be delightful grilled. I found an excellent explanation offering useful tips on how to prepare and barbecue tofu: http://vegetarian.about.com/od/vegetarianbarbecuerecipes/qt/grillingtofu.htm.

Most supermarkets carry veggie burgers and hot dogs as well.

The Food Network is loaded with info on BBQs, recipes; tips on cooking abound.
Check some of it out: www.foodnetwork.com/grilling-central-barbecue/package/index.html

http://my.foodnetwork.com/grill-it-with-bobby-flay/bbq/sgallery.esi

My favorite segment in this online grouping is on making your own barbecue sauce. For those of us who are health conscious, it's particularly useful: http://blog.foodnetwork.com/healthyeats/2010/05/25/make-your-own-bbq-sauce/

Which type of barbecue grill is best suited to your needs and pocket book?

For some excellent suggestions, you need only do some online checking. Here's one good source for gas grills: http://bbq.about.com/od/gasgrills/tp/aatp060402.htm.

For charcoal grills, check out: http://bbq.about.com/od/charcoalgrills/tp/aatp062604a.htm.

I personally do not favor charcoal grills because of the carcinogens connected with charcoal barbecuing. But many people can't resist the taste of charbroiled meat.

The humble barbecue can be as elegant to you wish it to be. The choice is yours!

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