A Brief History Of Barbecue

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It'll be a beautiful weekend, and perfect weather to have some barbecue. Stop by and have some with us!

A Brief History Of Barbecue
By Claire Suddath

Let's first get one thing straight: merely throwing meat on a grill is not barbecue — at least not in the traditional sense. While novices (and Yankees) may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat — usually a wood fire — for a really long time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added.



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