The process of barbequing meats over an open flame is not a new food concept. In fact, it dates back to the time of the early colonists that learned from the Indians how to cook hogs and other game over an open flame.
In America’s not so distant past, the mention of barbequing meant putting hamburgers and hot dogs on a charcoal grill. This symbolized the suburban good life with delicious, but not very sophisticated foods.
Barbequing soon moved to somewhat of the art form that we experience today. Various meats are slow cooked to amazing perfection, creating delectable treats that will make your mouth water. Beef, chicken and pork are the most popular varieties of meats that can withstand the grilling process. It was soon discovered that slow roasting could be improved by adding various woods, like cherry, pecan, walnut and apple to the fire to create a delightful smoky flavor.
Barbeque now serves as a top flavor trend in 2009. According to “Flavor & The Menu’s Top 10 Trends for 2009”, “A wave of new barbecue restaurants is introducing consumers to more sophisticated interpretations of classic barbecue-shack specialties with a difference.”
Food consultants are finding that chefs around the country are utilizing this tried and true American comfort food while joining it with signature sides. Experimenting with interesting techniques and presentations will keep barbeque as the top food contender for years to come. Creative bold flavors, both ethnic and spiced up home style types, continue to be popular barbeque favorites.
Please check back on Friday for the conclusion to this post.
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