How to Spell BBQ

Barbecue, often shortened to BBQ, is a popular cooking method that involves slowly cooking meat or other foods over indirect heat from smoke, charcoal, gas, wood, or electricity. But despite its popularity, people are often confused about the correct spelling and capitalization of the shortened form “BBQ.” This comprehensive guide will teach you everything you need to know about how to properly spell BBQ.

Common Ways to Spell BBQ

There are a few common variations when it comes to spelling BBQ:

• BBQ – This is the most common and widely accepted spelling, using just the three capital letters with no periods.
• B.B.Q. – This spelling uses capital letters with periods in between. It was more common in the past but has faded in popularity.
• bbq – All lowercase letters is growing in use, especially online and in informal writing.
• Bar-B-Q – Using hyphens between the capital B’s and Q is seen occasionally.
• BarBQue – Camel case spelling (no spaces between letters) is sometimes used but is one of the least common versions.

Is it BBQ, BbQ, or bbq?

The most proper, accepted way to abbreviate barbecue is “BBQ”, using just capital letters and no periods or hyphens.

“BbQ” with only the first letter capitalized is incorrect. “bbq”, with all lower case letters, is becoming increasingly common in informal writing, but traditional style guides still recommend “BBQ”.

Should You Use Periods in BBQ?

Periods were used more often in the past, as in “B.B.Q.”, to indicate an abbreviation. However, including periods is now seen as outdated and too formal for modern usage of “BBQ”. The exception is if each letter is pronounced individually, such as “B.B.Q.” being spelled out as “Bee Bee Cue”.

Reasons to Spell it “BBQ”

There are several reasons why “BBQ” is considered the standard spelling:

• Stand-alone letters – The letters act as an abbreviation rather than an acronym, so periods are not necessary.
• Common usage – Media, restaurants, recipes, packaging, and more nearly all use “BBQ”. It has become the accepted spelling through popular consensus over time.
• Simplicity – Removing extra punctuation makes “BBQ” simpler, cleaner, and easier to read.
• Casual tone – “BBQ” matches the casual, friendly nature of barbecues, versus stodgier periods or hyphens.

When to Use Lowercase “bbq”

The all lowercase “bbq” spelling should be limited to highly informal writing contexts:

• Social media posts, texts, emails – The casual tone of messages lends itself to lowercase.
• Creative works – Using “bbq” could indicate youth or informality in fiction or advertising.
• Handwritten communication – Handwriting makes it easier to use lowercase casually.
• Informal online writing – Blogs and forums aimed at younger audiences often use lowercase.
• Recipes or DIY projects – Lowercase can suggest a playful, relaxed mood for cooking.

However, most formal contexts, published books or articles, and anything with an authoritative voice should stick to standard “BBQ” capitalization.

Origins and History of the Abbreviation

The letters “BBQ” first started appearing in print in the 1940s as a shortened version of “barbecuing” or “barbecue”. By the 1950s and 60s, “BBQ” had emerged as the standard abbreviation used across the United States in both formal and informal writing.

Interestingly, while “BBQ” is an American invention, the word “barbecue” traces back farther to the Caribbean. The origins come from indigenous Haitian words like “barbacoa” and “barabicu” for a traditional framework cooking apparatus. Spelling variations were common into the 19th century with “barbecu”, “barbeque”, and more. The modern spelling became standardized as barbecue by the 1800s.

When to Spell Out Barbecue Rather Than “BBQ”

At times it is better to avoid abbreviations and instead spell out “barbecue” fully:

• In formal writing and published documents – Spell out on first use and abbreviate afterward.
• For clarity – If concerned readers may not recognize “BBQ”, use “barbecue”.
• Avoiding repetition – Alternating the full word and abbreviation avoids repetitiveness.
• Emphasizing tone – “Barbecue” conveys more seriousness for somber or authoritative contexts.
• Introduction – Spell out upon first mention before abbreviating as “BBQ”.
• Avoiding vagueness – In certain cases, “barbecue” may be clearer than just “BBQ”.

How Other Languages Abbreviate Barbecue

• French – “BBQ” is commonly used, or “barbecue” spelled fully out.
• Spanish – “BBQ” or “barbacoa” are used.
• German – They spell it out as “Barbecue” rather than using an abbreviation.
• Italian – “Barbecue” is also fully spelled out.
• Chinese – Characters pronounced “kao” mean grill and “shaokao” is barbecue.
• Japanese – “燒肉” (yakiniku) means grilled meat.

So while English favors the abbreviation, Romance and Asian languages usually avoid shortening barbecue. Germanic languages besides English also tend to spell out the full word.

Other Food Abbreviations

Similar to BBQ, other foods and drinks are often abbreviated in capital letters without periods:

• BLT (bacon, lettuce, and tomato sandwich)
• BYO (bring your own)
• OJ (orange juice)
• B&B (bed and breakfast)
• TLC (tender loving care)

Common Barbecue Terms and Spellings

Now that you know how to spell BBQ properly, here are some other useful barbecue-related terms:

• Smoker – Device used to smoke meat low and slow.
• Pitmaster – Person in charge of managing a barbecue pit.
• Rub – Spice mixture rubbed on meat before cooking.
• Sauce – Flavorful barbecue sauce brushed on during cooking.
• Grill – To quickly cook over direct high heat.
• Charcoal – Made from wood that has been charred. Provides authentic barbecue flavor.
• Ribs – Cut of meat from rib area of an animal. Classic barbecue choice.
• Brisket – Cut from chest area of cow. Takes many hours to barbecue until tender.
• Pulled – Meat that is cooked until falling apart and able to be pulled into shreds.
• Wood – Hardwoods like hickory, pecan, applewood are commonly used to provide smoke flavor.

Types of Barbecue Methods and Cuisines

There are 4 major types of barbecuing used depending on the region and culture:

American Southern Barbecue

• Originated in the southeastern U.S.
• Pork, especially pulled pork and ribs, is the classic meat.
• Uses vinegar-based sauces and dry rubs.
• Smoked low and slow over wood or charcoal.

Korean Barbecue

• Features thin slices of marinated beef (bulgogi).
• Meat is grilled quickly over high heat at the table.
• Optional dipping sauces like ssamjang.
• Side dishes such as kimchi are served communally.

Argentine Asado

• Asado refers to Argentine grilled meats.
• Numerous cuts of beef are heavily seasoned and grilled.
• Chorizo, blood sausage, chitterlings, and offal are also common.
• Relies on high heat and the right cut more than spice rubs.

Japanese Yakitori

• Uses smaller skewers of meat rather than full racks of ribs.
• Yakitori skewers often alternate meat with vegetables.
• Chicken meat like thighs and skin are most popular.
• Typically seasoned only with salt or tare sauce.
• Grilled quickly over high heat from binchotan charcoal.

BBQ Cooking Temperatures, Times, and Techniques

Proper temperatures, cook times, and techniques are crucial for correctly barbecuing various meats.

• Ribs – Use low 225-250°F smoker temp. Cook for 4-6 hours for baby back, 6-8 hours for spare. Look for meat shrinking from bone.
• Brisket – Smoke around 250°F for 8-12 hours until fork tender. Let rest for 30 mins before slicing.
• Pulled Pork – Use 235°F temp until internal is 195-205°F. Pull and mix with BBQ sauce before serving.
• Chicken – Quickly grill over high 400-450°F heat until 165°F internal temp.
• Steaks – Cook 4-8 minutes per side based on thickness. Use high 550°F heat for the best sear.
• Kabobs – Soak wood skewers before using. Grill over medium-high heat, turning occasionally until veggies and meat are charred and tender.
• Smoking – Use indirect heat, with a water pan or spritzing to keep moist. Opt for tough, fattier cuts that benefit from low’n’slow.
• Direct vs. Indirect – Direct places food above the heat source while indirect has heat only to the side. Combining both techniques can enhance flavor.

Essential Barbecue Equipment & Accessories

Having proper barbecue tools makes cooking much easier. Here are some recommended essentials:

• Smoker – The quintessential equipment for authentic, smoky barbecue flavor. Go for charcoal, wood pellet, electric, or propane.
• Grill Brush – Important for cleaning the grill grates pre- and post- barbecuing. Look for brass bristles.
• Tongs – Use long, sturdy tongs for easily flipping and moving meat. Silicone tips prevent scratching.
• Thermometer – Probe thermometers help monitor internal temps. Wireless versions allow monitoring without repeatedly opening the grill.
• Heat Resistant Gloves – Protect your hands and prevent burns when handling hot food or coals.
• Skewers – Metal and bamboo skewers enable quick grilling of bite-sized foods in batches.
• Grill Pan – Perforated grill pans replicate grill marks while containing foods and juices.
• Smoker Box – Add hardwood chips or pellets to a smoker box to infuse grill flavor for quick weeknight meals.
• Basting Brush – Applies sauce and bastes meat evenly when mopping or glazing.
• Spritzer Bottle – Used to spritz water on meat to help keep it moist during prolonged smoking sessions.

BBQ Sauces from Around the World

The barbecue sauce balances and completes the smoked meat flavors. Here are some classic sauce styles:

USA – Kansas City Style

• Tomato-based sweet and sticky sauce.
• Balanced flavor with molasses, vinegar, spices.
• Thicker and heavier than other American styles.
• Pairs well with ribs and pork.

USA – Texas Style

• Tomato foundation with chili peppers for moderate heat.
• Black pepper, cumin are common spices.
• Vinegar acidity balances sweetness.
• Thinner viscosity to penetrate brisket.

USA – North Carolina Style

• Primarily vinegar and pepper based.
• Only lightly sweetened or not at all.
• Tart, spicy, and tangy flavor profile.
• Thin dipping-style sauce.

South Korea – Gochujang Sauce

• Based on fermented chili and soybean paste.
• Sweet yet savory with umami flavor.
• Often mixed with rice wine, sesame oil, garlic.
• Used as a condiment for grilled meats.

BBQ Side Dishes and Appetizers

In addition to the meat, side dishes and starters are essential for a complete barbecue meal. Ideas include:

• Corn on the cob
• Coleslaw – cabbage slaw
• Potato salad
• Baked beans
• Mac and cheese
• Collard greens
• Mashed potatoes
• Grilled vegetables like zucchini, onions, mushrooms
• Caprese salad – tomatoes, mozzarella, basil
• Pasta salad – rotini, pesto, sundried tomatoes
• Fingerling potatoes
• Grilled peach or halloumi skewers
• Jalapeno poppers – sliced, filled with cream cheese
• Cornbread muffins
• Watermelon slices

BBQ Marinades, Rubs, and Seasonings

Adding layers of flavor through marinades, rubs, and seasonings takes barbecue to the next level. Consider the following combinations:

Marinades

• Soy sauce, lime, ginger, garlic – For flank steak
• Buttermilk, hot sauce, garlic – For chicken
• Beer, chili powder, cumin, oregano – For carne asada

Rubs

• Brown sugar, chili powder, cumin, paprika – Basic rib rub
• Salt, black pepper, garlic powder, onion powder – Simple steak rub
• Coffee grounds, brown sugar, chili powder – For richer flavor

Seasonings

• Smoked paprika – Adds depth without overwhelming
• Granulated onion/garlic – Boosts umami
• Ancho chile powder – Mild fruity heat
• Dry oregano/thyme – Herbaceous notes
• Ground cumin/coriander – Warm spice flavor

Favorite Woods for Smoking

Certain hardwoods work best to generate smoke flavor when used either as firewood or wood chips:

• Mesquite – Strongest smoke flavor. Better as supplemental wood. Can overpower if only wood used.
• Hickory – Classic robust smoke taste. The king of smoking woods.
• Oak – Moderate smoke that’s ideal for beef like brisket or ribs.
• Pecan – Subtler smoke good for chicken and turkey. Provides sweet undertones.
• Apple – Mild, fruity smoke flavor. Ideal for pork or game meats.
• Maple – Imparts a rich, smoky sweetness. Pairs wonderfully with salmon.
• Cherry – Slightly sweet smoke. Great with poultry and game birds.

Experiment to find your favorite wood or combination of woods for smoking to get the ideal aroma and flavor.

BBQ Meat Temperature Chart by Protein

To ensure food safety and proper doneness, always cook barbecue meats to the recommended internal temperatures:

| Meat | Smoker Temp | Finish Temp |
|-|-|-|
| Beef Brisket | 225°F | 195-205°F |
| Pork Butt | 225°F | 195-205°F |
| Beef Ribs | 225°F | 195°F |
| Pork Ribs | 225°F | 195°F |
| Chicken | 275°F | 165°F |
| Turkey | 275°F | 165°F |
| Sausage | 225°F | 160°F |
| Pork Loin | 225°F | 145°F |

Use a good quality probe thermometer to accurately read temperatures. Remove meat from heat once it hits the finish temp and allow to rest before serving.

Barbecue Rest Times by Meat

Allowing barbecue meats to rest after cooking enables juices to redistribute for moister, more tender results:

• Steaks – 5 minutes
• Pork Chops – 5 minutes
• Chicken – 10 minutes
• Ribs – 20-30 minutes
• Brisket – 30 minutes
• Pulled Pork – 1-2 hours (for juices to reabsorb)

Tent meat loosely with foil during rest periods. The exception is crispy skin poultry which should be left uncovered.

FAQs About Barbecue

Here are answers to some of the most frequently asked questions about BBQ:

What is the difference between grilling and barbecue?

• Grilling uses high direct heat, while barbecue relies on low indirect heat and smoke. Grilling cooks faster while smoking barbecue takes much longer.

What meats are best for smoking?

• Tougher, fattier cuts benefit most from low, slow smoking. This includes brisket, ribs, pork shoulder, and sausage.

Should barbecue sauce be added during or after cooking?

• Sauce is typically applied during the final 5-10 minutes of grilling or once barbecue is pulled to allow sauce to caramelize.

What causes burnt barbecue?

• Cooking over too high a temperature is the main cause. Excessively hot heat and not monitoring food leads to burning.

How do you prevent dry barbecue?

• Use a water pan, spritz with juice/vinegar, wrap at stall temp, and let rest before serving to keep barbecue moist.

**What wood should I use to smoke? **

• For versatility, hickory and oak are ideal choices. Fruit woods like apple and cherry also provide nice flavor.

Is bone-in or boneless better for barbecue?

• Bone-in cuts like ribs offer the most flavor and tenderness. Boneless is easier but may dry out more easily.

Should barbecue be rested before serving?

• Yes, allowing time to rest enables the juices to redistribute through the meat. Follow rest times in the chart above.

How many people does a standard barbecue serve?

• On average figure approximately 1⁄2 pound of meat per person. Allow for extras since barbecue leftovers freeze well.

Tips for the Best Backyard Barbecues

Follow these tips for phenomenal home