Barbecue, commonly known as BBQ, is a cooking method that involves slow-cooking meat over low heat for a long period of time. This results in incredibly tender and flavorful meat that practically falls off the bone. But who first came up with this iconic cooking style that is now a staple across the United States?
A Look into the History of BBQ
The origins of barbecue can be traced back hundreds of years and across multiple cultures. Here is a brief overview of the history of barbecue:
- Indigenous Cultures: There is evidence that Native American tribes, such as the Caddo, Chickasaw, and Creek, were cooking meat slowly over a fire pit as early as the 16th century. This technique infused the meat with smoky flavors and was a precursor to modern barbecue.
- Caribbean Influence: Barbecuing techniques made their way from the Caribbean to the American South via Spanish explorers in the 1500s. The word “barbecue” itself likely originated from the Taino word “barabicu” for a framework of sticks used to smoke meat.
- Plantation Beginnings: Outdoor barbecues were common on Southern plantations during colonial times. Less desirable meat cuts like brisket and pork shoulder were slow-cooked to make them tender. This plantation style barbecue laid the foundation for Southern BBQ.
- Cowboy Culture: When cattle were driven along trade routes in the 1800s, cowboys grilled freshly butchered beef over open fires. These frontier styles of barbecue merged with Southern traditions.
- Regional Specialties Emerge: By the early 1900s, distinct regional BBQ styles emerged in the Carolinas, Memphis, Kansas City, and Texas – each with its own flavors, cuts of meat, and techniques.
So while primitive forms of barbecue existed hundreds of years ago, many influences came together to create the American barbecue traditions we enjoy today. But there are a few key figures who helped shape and spread BBQ as we know it.
The People Behind BBQ’s Rise in Popularity
Though barbecue techniques were used for centuries, these pitmasters, writers, and entrepreneurs took barbecue to new heights and brought it into the mainstream:
Henry Perry
In the early 1900s, Henry Perry began selling smoked meats from a stand in Memphis, Tennessee. He is credited with opening one of the first barbecue restaurants and developing Memphis-style barbecue.
John Willingham
Known as the “patron saint of barbecue,” John Willingham opened Willingham’s Barbecue in the 1950s and hosted one of the first barbecue cooking contests, sparking interest across the country.
Lyndon B. Johnson
Former President Lyndon B. Johnson hosted barbecues regularly at his Texas ranch in the 1960s. As president, he brought attention to Texas-style barbecue across the nation.
Sonny Bryan
With the opening of Sonny Bryan’s Smokehouse in 1958, Sonny Bryan played a major role in shaping the barbecue scene in Texas and popularizing Texas-style brisket.
Richard Tucker
This food writer published some of the first barbecue cookbooks in the 1960s and 1970s, increasing national enthusiasm for barbecue.
Myron Mixon
Nicknamed “the winningest man in barbecue,” Myron Mixon has won more barbecue competitions than any other pitmaster since the 1990s.
These individuals, along with countless other unnamed pitmasters, helped bring barbecue to the masses through restaurants, competitions, cookbooks, and TV shows. Their influence took backyard grilling to a whole new level of mastery.
Regional BBQ Styles and Traditions
While techniques vary across the United States, these are some of the most prominent regional barbecue styles:
Memphis
- Known for: Smoked pork ribs, pulled pork
- Rub: Spices like paprika and cayenne
- Sauce: Tangy, tomato or vinegar-based
Texas
- Known for: Brisket and beef ribs
- Rub: Salt, pepper, garlic
- Sauce: Tomato-based with chili peppers
Kansas City
- Known for: Pork ribs, burnt ends
- Rub: Brown sugar, spices
- Sauce: Thick, molasses or tomato-based
Carolina
- Known for: Pulled pork and chicken
- Rub: Mustard-based or vinegar-pepper
- Sauce: Vinegar-based with pepper flakes
Alabama
- Known for: Smoked chicken and pork
- Rub: Mayard-based
- Sauce: Mayonnaise-based white sauce
From secret spice blends to mop sauces to hours spent smoking meats, each region puts its unique stamp on American barbecue. Backyard grill masters now try to master these styles across the country.
Why Has Barbecue Become So Popular?
There are several factors that help explain why barbecue has become such an iconic part of American culture:
- Year-Round Cooking: Unlike other seasonal cooking methods, barbecue can be enjoyed all year long, rain or shine. This versatility helps maintain its popularity.
- Casual Family Gatherings: Barbecues foster a laidback, communal environment for family and friends to gather together. The communal aspect resonates with American values.
- Outdoor Escapism: The smell of smoke and sizzle of meat evokes feelings of being outdoors at a campfire or cookout. Barbecuing transports people out of daily life.
- Regional Pride: Each style of BBQ has diehard local fans. Barbecue has become intertwined with regional identity and fierce loyalty.
- Pure Enjoyment: Most importantly, barbecue just tastes amazing! Smoky, tender, saucy meat is considered highly craveable comfort food.
Barbecue brings people together and provides an indulgent food experience unmatched by other cooking methods. America’s collective passion has helped barbecue rise from humble beginnings to become an essential part of our culinary story.
Frequently Asked Questions
Who invented the first barbecue grill?
The first patented barbecue grill was designed by William G. Wepfer and patented in 1891. It was a wood-fired stove that had adjustable grates for controlling heat. Prior to that, primitive grills and open-fire pits served the purpose of barbecue cooking.
When did barbecue become popular in America?
Barbecue began gaining widespread popularity across the United States in the early 1900s. As more barbecue restaurants opened, regional styles emerged and competition barbecue came onto the scene in the 1950s-60s, America’s love of barbecue expanded rapidly.
What type of wood is best for barbecue?
Common woods used for smoking and grilling barbecue are hickory, oak, mesquite, apple, pecan, and maple. Each imparts a slightly different flavor. Hickory is perhaps the most classic and versatile. The best option depends on the type of meat and regional style.
Is grilling the same as barbecuing?
Grilling refers to quickly cooking meat over direct high heat on a grill, while barbecuing involves slowly cooking meat for hours over indirect low heat using smoke. So grilling is faster with higher heat but barbecue relies on time, patience, and smoke for flavor.
What are the main meats used in barbecue?
The most popular meats to barbecue are pork ribs, beef brisket, pulled pork, chicken wings or legs, and smoked sausages. But chefs constantly expand their barbecue repertoires with smoked turkey, shrimp, salmon, jackfruit, and even tofu.
Conclusion
Barbecue is so much more than just a cooking method – it represents bringing people together over tender, smoked meat and friendly competition. While its origins date back centuries, barbecue became quintessentially American through the unique blending of Native American, Caribbean, Western frontier, and Southern cooking techniques. Thanks to key figures and events over the past century, barbecue has become ingrained as a beloved cuisine across all 50 states. The aroma of barbecue even serves as a reminder of the great outdoors. Barbecue’s versatility, communal nature, taste, and regional pride solidify its status as an American pastime.