Barbecue Culture
Churrasco, Brazilian for Barbecue
Churrasco is the Brazilian form of barbecue made from the picanha — an unadorned sirloin cut of beef. Seasoned simply with garlic and sea salt, the delicious steak is gaining popularity throughout the U.S. Brazilian-style barbecue restaurants have opened in Little Rock, Arkansas, Beverly Hills, California and even in the U.S. barbecue stronghold of Memphis, Tennessee. The ban has forced these Brazilian steakhouses to grill only American meat, but their presence may pave the way for Brazilian beef in the U.S. meat market, the world’s largest. As a recent article from Reuters discuses, Brazilian barbecue is introducing Americans to Brazilian culture and attempting to reverse current U.S. bans on Brazilian beef.
“The number of Brazilian barbecue restaurants shows that there is a growing interest in the Brazilian culture,” said Marcus Vinicius Pratini de Moraes, president of the nation’s beef exporters association and a former agriculture minister. “This is the best way to promote our products.”
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Barbecue for You
We all love a great barbecue but just where did it originate? learn about its history and how it came about.
Continue reading “Barbecue for You”
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The BBQ Oral History Project
The Southern Foodways Alliance is collecting a BBQ Oral History documenting the development of food and culture in the American South, it makes for some interesting reading. You can get involved by conducting your own interview, using the tools available on their site, or by volunteering your labor or resources.
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The art of BBQ
The appropriately named Edward Southerland of the Herald Democrat writes about his travels in Georgia searching for the secret of barbecue, and came to this conclusion:
Barbecue has to be an art. If it were science somebody would have figured it out, and it would all be good. When I was in Georgia, I traveled far and wide in search of the art and the artist of the smoke, and I learned that, like art, beauty is in the taste of the taster.
I agree completely. BBQ is different things to different people. While his article refers to the varietys of BBQ he encountered throughout Georgia, just think about how different BBQ is between between regions of the US, other countries, and other cultures. It all boils down to one thing though. People. People sharing food and fun with each other.
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Bangalore Goes the BBQ Way
Express Hotelier and Caterer reports in this story that BBQ is catching on as the not new cuisine in India.
With the sudden mushrooming of hotels and independent restaurants in Bangalore, hoteliers and restaurateurs are trying to find unique ways to indulge the ever-demanding gastronome. A trend that is fast emerging in the Indian food and beverage market is the style of cooking called Barbecue (BBQ) which involves roasting or broiling on a rack over hot coals or on a revolving spit before or over a source of heat.According to most hoteliers, the reason for this method gaining popularity is because this mode of dining fits into the cosmopolitan lifestyle that involves people who have the money but less time to spend it in. Another reason is that it is healthier and more filling than a typical full course meal.
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