The real barbecue comes from the expression of an Indian tribe in Haiti as a term for the activity: a wooden skewer with meat over the fire
to hold and roast. The Creoles took that word and brought it
it on the American mainland. The term barbecue was used for grilled meat, especially for spicy grilled meats using this method.
When exactly the seasoning began, is not exactly determinable, but certainly it was influenced by the Creoles and slowly brought to Texas by the Cajuns
Modern, real barbecue
Barbecues stalls, mostly run by Americans of African descent, were for a long time the only places where the American public was confronted with barbecues grilled with real wood.
At the time of the Great Depression in 1929 and the Second World War, this barbecue method came to life again. In the mid-fifties, when the Americans were able to enjoy a new and good standard of living (with a lot of free time), barbecue in the garden started on briquettes. Barbecue in the garden is fast, different, beautiful and just outdoors.
The taste is different as it brought the natural and original smoky taste back to the foods.
Today you can often find that due to lack of patience the food is placed on a cold grill or on a just lit barbecue. What a difference the right method of preparation on the result! Thanks to the indirect grilling method, barbecuing or smoking on our original Bison Barbecue Grill,
Your food will no longer burn or dry out, but will cook much more gently.
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