Freqently Asked Questions (FAQs) on UK BBQ

The name “barbecue,” or “BBQ,” has a rich history. The word is often considered to have a Caribbean origin, sourced from the Taíno people, who used a method known as “barbacoa” to cook meat over an open flame. Spanish explorers, arguably, then brought this word and cooking method to Latin America and the southeastern United States when they arrived in the late 15th century. 

Some other theories suggest that the term “barbe à queue” (which means “beard to tail”) has something to do with what we consider modern BBQ, as the word refers to roasting an animal entirely over an open flame, as the origin of the term.

Barbecue remains a popular cooking method worldwide, with different populations adapting it per their style and culture. BBQ refers to grilling over direct heat in some areas of the world, but in the United States, it often refers to slow-smoked meats. For instance: 

• In Australia, ‘barbie’ is cooking meats such as steaks and sausages over a gas or charcoal grill. 
• In South Africa, braai is a classic BBQ method using a wood fire. 
• In Korea, BBQ refers to tabletop grilling, frequently related to bulgogi or galbi. 

Although there are differences in BBQ methods, everyone enjoys grilled and smoked meats. The term is now synonymous with festivity, family, and get-togethers. 

For an in-depth look at BBQ history, visit Smithsonian Magazine.

The birthplace of BBQ is widely believed to be the Caribbean, where the indigenous Taíno people first developed the barbacoa cooking method. To preserve and flavor their meat, the Taíno would use indirect heat from a fire pit to slow-cook it on wooden racks. 

Barbacoa spread to Mexico, South America, and the southern United States, evolving into the low-and-slow smoking methods we now associate with barbecue. Spanish explorers, including Christopher Columbus, saw this cooking method when they arrived on the mainland in the late 1400s and brought it with them. 

How BBQ spread in America: 

• Southern Colonies: Because pigs were simple to farm and produced tasty meat, European settlers adopted the barbacoa method for cooking pork. 
• Texas: German and Czech Immigrants brought smoking methods to Texas in the 1800s, influencing brisket barbecue. 
• North Carolina: African American pitmasters developed vinegar-based sauces for slow-cooked whole hog barbecue in the 1700s and 1800s. 

By the 19th century, Southern food was heavily influenced by barbecue, and it was stable at parties, political meetings, and festivities. However, each state has its own distinctive BBQ traditions today. 

Visit the Southern Foodways Alliance to learn more about the history of barbecue.

Although “grill” and “BBQ” are used synonymously, their definitions differ depending on cooking methods, geographical locations, and cultural norms. Grilling usually means cooking food quickly over direct high heat, usually on a charcoal or gas grill. This technique is frequently used for vegetables, chicken breasts, steaks, sausages, and burgers because it seals in liquids and produces a crispy, caramelized texture.

On the other hand, Barbecue (BBQ) involves slow-cooking food at lower temperatures over indirect heat, sometimes using wood or charcoal to provide a smoky taste and techniques such as the snake method. Tougher meat cuts that need longer cooking times to become tender, and so pork shoulder, brisket, or pork ribs are more suited for barbecue.

The difference is further muddled by regional differences. BBQ is often regarded as a low-and-slow cooking technique in the United States, particularly in the South, but grilling is a separate procedure. However, the term “barbecue” is used to describe any outdoor cooking, including grilling, in Australia and the UK.

For more information about grilling versus barbecuing, visit BBQGuys for professional advice and equipment recommendations.

This depends on your location. In the United States, a “grill” is a cooking device that uses direct heat, whereas “BBQ” is a cooking method that usually involves slow cooking at low temperatures.

BBQ is a generic term used in Australia and the UK to describe outdoor cooking, including hot and fast grilling and slow smoking. When discussing grilling, Australians frequently say, “Throw something on the barbecue. ” However, in the UK, the term “barbecue” is typically used to refer to the event rather than the equipment or methods.

Other countries have their own variations:

South Africa: The word “braai” is used, which describes a tradition of cooking over an open fire. 

Argentina: “Asado” is a social event in which large portions of meat are cooked slowly over charcoal or wood.

Korea: “Korean BBQ” is cooking marinated meats at the table, usually with built-in gas or charcoal grills.

Check out Serious Eats for a comprehensive overview of BBQ styles.

BBQ can be a healthy way to cook if performed correctly. In general, grilling is healthier than frying since it uses less (or no) oil. However, cooking at high temperatures can raise health concerns in some circles, especially when it results in excessive charring.

Barbecue Health Risks:

1. Carcinogenic Compounds: Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are produced when meat is cooked at extremely high temperatures, and some researchers have linked them to cancer. Avoid over charring meat to reduce these dangers.

2. Processed Meats: Preservatives like nitrates are included in foods like bacon, sausages, and hot dogs and can be harmful to your health. BBQ can be made healthy by selecting local, unprocessed cuts. You can also opt for leaner meats, but keep in mind that they often don’t smoke well if there’s little fat content.

3. Excessive Calories: Creamy sides (like coleslaw and potato salad), buttery marinades, and heavy BBQ sauces add a lot of fat and sugar to your meal. To cut down on extra calories, experiment with homemade marinades prepared with citrus, vinegar, and herbs. 

Visit BBC Good Food for healthy BBQ recipes.

The word “grill” is mostly used in the UK to refer to an oven’s broiler, which heats food from above. This differs from the word “grill” being used in America to describe outdoor cooking devices.

When British people talk about cooking outside, they are more likely to say “barbecue” (BBQ) rather than “grill.” Unlike American slow-smoked BBQ, British BBQ usually consists of grilling burgers, sausages, and kebabs. A flat, heated cooking surface that occasionally forms part of an outside barbecue setup is also referred to as a griddle.

It’s interesting that grilled food is also seen differently in the UK. In British English, the word “grilled” refers to broiled in American English. Due to this variation in terminology, British recipes that say “grilling the chicken” usually mean broiling it in the oven instead of grilling it over an open flame.

Visit the British BBQ Society for recipes and advice on British BBQ.