Rejoice, BBQ LOVERS! The Merry, Merry Month of May is upon us…and that can only mean ONE THING: IT IS NATIONAL BBQ MONTH! Gleefully, May is indeed, National BBQ Month, established in 1963 by the (now defunct) Barbecue Council to “celebrate outdoor cooking, slow-smoked meats, and grilling; and, as the unofficial start of summer.” National BBQ Month promotes trying different regional styles of BBQ, encourages using specialized BBQ recipes and conjuring up unique and new BBQ recipes, and trying all sorts of specific BBQ accoutrements such as rubs, marinades, sauces, spices and BBQ flavor enhancements. National BBQ Month regales and fosters the distinct styles of BBQ across the United States, inspires mastering BBQ techniques like smoking, roasting, and grilling, along with promoting honing your BBQ “Grill Skills!”
Pirates, Buccaneers, and BBQ
The term “BUCCANEER” originates from the 17th-century Caribbean hunters; known as “boucaniers,” a name derived from the French. The French term “boucanier” meant “one who uses a boucan,” and evolved into the English word “Buccaneer.” Buccaneers used a wooden frame, named by the French as a “boucan,” to smoke and roast meats. This practice was adopted from the indigenous Arawak people of the Caribbean. The Arawak people utilized a green-stick rack, a woven greenwood lattice, positioned over a fire to slow-roast and preserve meats. This cooking method, also well known as “barbacoa,” is considered to be the very root of barbecue. The method was used to cure meats which were then sold to sailors and pirates! Buccaneers were privateers and pirates operating in the Caribbean Sea during the 17th and 18th centuries. The heyday of piracy in the Caribbean, often called “The Golden Age of Piracy,” spanned from roughly 1650 to 1730, during the time period when Caribbean governments were not strong enough to suppress the raids conducted by the buccaneers and pirates. Ships carried immense amounts of silver, gold, sugar, and tobacco making the rich cargoes highly profitable for plundering. The Buccaneers peak of piracy based in Port Royal and Tortuga, was approximately from 1650-1680. Originally, the name buccaneer applied to “landless hunters of wild boars and cattle in the largely uninhabited areas of Tortuga and Hispaniola.” The meat that the buccaneers caught was smoked over a slow fire in little huts on a wooden contraption that the French labeled “boucans” to make “viande boucanee—jerked meat” which they sold to the “corsairs” or privateers…AKA, PIRATES—who preyed upon the minimally protected shipping routes, ports and settlements of the Caribbean. PIRATES, were, in effect, early BBQ EXPERTS!
Pirates copied, dare I say “Pirated,” –LOL– the slow-roasting and meat sustainability/storage techniques of the Arawak people, to cook and cure their meats; then pirates “modernized” that technique to include coating and basting Caribbean rum glazes upon the meat provisions, as well as adding spicesand herbs to the meats. “The Brethren of the Coast,” was a “loose coalition of pirates and buccaneers that were active in the 17th and 18th centuries in the Atlantic Ocean, Caribbean Sea, and the Gulf of Mexico.” As in: “A Pirate’s Labor Union.” You may find additional fascinating historical presentations of the topic:
“Boucaniers: The Pirate Frontiersmen That Pioneered the Barbecue,” at @GoldandGunpowder on YouTube; along with many other videos about Pirate Culture and Society.
“If any pirates show up to your backyard barbecue and offer to helm the grill, maybe hand over the tongs. They’ve got a history with meat roasting and curing that you can’t hope to match,” declares www.saturdayeveningpost.com
“One wonders if the reason the term ‘barbecue’ persisted, and not ‘boucan,’ is because the latter term became so inextricably associated with pirates. So those desperate adventurers were named for their skills on the grill rather than for their being terrors of the high seas,” from “The Pirates Who Will Grill Anything.”
Pirates and BBQ…..who knew???
The Grand Poobah
In 1963, Colonel Edgar W. Garbisch was identified as “The Grand Poobah, himself,” the nationwide chairman of National Barbecue Month. Colonel Garbisch was an American college football player, military officer, businessman, and art collector. From 1922-1924 he was “an All-American center at West Point.” He was a prominent American industrialist. “He was the chairman and CEO of Grocery Store Products Company, a specialty food manufacturer located in West Chester, Pennsylvania. The company’s flagship product was ‘Kitchen Bouquet,’ it’s browning sauce. Kitchen Bouquet consisted primarily of caramel and a vegetable base, and it’s purpose was essentially aesthetic, since it was used to impart a pleasing dark brown color when brushed over a steak.” “Kitchen Bouquet’s” slogan was; “The Secret to Great Sauce is Yours!” Moreover, “historically, the product name, Kitchen Bouquet, was sprinkled into the copy of many National Barbecue Month printed articles regularly, in columns and journals offering BBQ grilling tips: these banal BBQ tips included:
- Let Starter Fluid Soak into Charcoal Before Lighting It
- Wrap Corn and Potatoes in Aluminum Foil for Grilling; and
- Brush Both Sides of the Steak with Kitchen Bouquet Before Putting it on the Grill,”
reports www.robertfmoss.com
Food Historian Robert F. Moss continues, “Trade associations and marketing groups have been declaring various ‘national days’ of things they want to sell for decades…. None of the National Barbecue Month articles came right out and said ‘sponsored by Kitchen Bouquet,’….but if you peruse the grilling recipes that food editors included in their National Barbecue Month features, you might notice a common ingredient…Kitchen Bouquet.” Colonel Garbisch, assumedly facetious and tongue-in-cheek, was indeed, “The Grand Poobah” of clever marketing and advertising, taking full advantage to commercialize his Kitchen Bouquet Sauce to BBQ-ers as often as possible! “The Grand Poobah” is an idiomatic term to describe “a self-important, high-ranking person, or someone with an impressive title but limited real authority.” Originating from the haughty character “Pooh-Bah,” in the 1885 Gilbert and Sullivan opera The Mikado, the term is oftentimes used humorously to mock pretentious individuals. In The Mikado, the character Pooh-Bah held all major government offices simultaneously; “Lord High Everything Else,” for example. In Pop-Culture significance, those of us www.ribbqnews.com Readers “of a certain age” most certainly associate “The Grand Poobah,” with The Flintstones cartoon series of our youth. More precisely, “The Exalted Grand Poobah,” refers to the head of the “Loyal Order of Water Buffaloes” Lodge #26, of which Fred Flintstone and Barney Rubble were members. While “Kitchen Bouquet” commercials were popular on television during the 1970s, they were not one of the sponsors during The Flintstones primetime run on ABC from 1960-1966.
Why We Love National BBQ Month
Barbecue, Barbeque, BBQ = ALL are correct. Barbecuing makes cooking an event. “Unlike inside parties, where you might hear ‘Get OUT of my kitchen!’ uttered, barbecuing invites guests to participate in the cooking event. Onlookers gather to show their approval and admiration, and chefs get the pleasure of cooking with an audience.”
“Barbecuing has flair. BBQ flirts with each of the 5 senses—enticing hunger through seduction…Just thinking about the smell of BBQ conjures up memories of the whole BBQ scene: the sun on your face, upbeat music in the background, and delicious BBQ fare on your taste buds.”
“BBQ embraces the elements of nature. While warm rays of sunshine and a light cool breeze are ideal conditions for barbecuing, BBQ knows no limitations! No matter the weather, BBQ Lovers fire up that grill and enjoy the great outdoors!”
“This May, celebrate National BBQ Month in style and enjoy the culinary art that embraces the spirit of friends, family, and fun in the sun. With techniques including smoking, roasting, baking, basting, and grilling, barbecuing offers endless possibilities to fire up your favorite dish and satisfy all as you kick off summer…BBQ has evolved over time to become a most social event!” according to www.nationaltoday.com
#NationalBBQMonth
“You can either put on an apron or a bib…because it can get MESSY whether you’re making BBQ or eating it! Then—DIG IN! Try different flavor profiles and recipes all month long. National Barbeque Month in May encourages us to break out our special recipes and get some mouthwatering deliciousness started. Whether you prefer charcoal, wood, or gas, barbecuing is, fundamentally, a slow cooking method over indirect heat. While the type of protein and seasonings vary, each part of the country specializes in its own flavors and sauces. From sweet to spicy, techniques range from region to region and state to state. Even the way a place smokes its BBQ can be considered unique! Pork is considered the original BBQ meat, but beef, chicken, lamb and other proteins have found their way into the BBQ repertoire. Some of the best side dishes associated with this time-honored cuisine are: coleslaw, macaroni & cheese, baked beans, and cornbread. If you find a good BBQ restaurant, get there early! The good BBQ joints sell BBQ until it’s all gone, then close up shop….That’s the sign of REAL BBQ! Use #NationalBarbecueMonth to share on social media,” states www.nationaldaycalendar.com
Lefty’s Advice
“May marks the beginning of warmer weather, longer days, and the perfect excuse to fire up the grill…As we transition to outdoor cooking season, it is time to celebrate the art of barbecuing– a beloved culinary tradition that brings people together over smoky, savory goodness. Whether you’re a seasoned Pit Master PRO or a novice griller, there’s something
special about the sizzle of the grill and the aroma of barbecue wafting through the air! Lefty’s has the perfect tips for you for this grilling season!
- Choose the Right Cut: Different cuts of meat require different cooking methods. For example, brisket and ribs benefit from low and slow cooking, while chicken can be grilled over medium heat for a shorter time
- Master the Art of Smoking: Whether you’re using a charcoal smoker, pellet grill, or traditional offset smoker, maintaining a consistent temperature is key to achieving tender, flavorful BBQ
- Don’t Forget the Rubs, Spices and Sauces: A good rub or marinade can take your BBQ to the next level- Experiment with different spice blends, and don’t be afraid to try new mixtures for extra flavor to the meats and vegetables you decide to use
- Practice Patience: Barbecuing is a labor of love that requires time and patience. Resist the temptation to rush the process—slow and steady wins the race when it comes to BBQ!
National BBQ Month is the perfect opportunity to embrace the joys of outdoor cooking and indulge in the rich flavors of BBQ…Whether you prefer Texas-Style brisket, Memphis-Style ribs, or something in between, there’s no shortage of delicious BBQ to enjoy this May. So– fire up the grill, gather your friends and family, and let the smoky aroma of BBQ make your mouth water and your tastebuds sing…Happy Griliing!” in**@*********es.com
“In 1989, Walter “Lefty” Nash and his wife, Margaret, fulfilled a lifelong dream of opening a family business. They bought a small trailer and converted it into a food truck. Together, they served up mouthwatering BBQ from the side of the road in Hughesville, Maryland. Folks from far and wide lined up to get a taste of Lefty’s famous BBQ ribs, chicken, and pork. Lefty’s Spices strives to provide the down-home flavor of southern cookin’ brought from the grocer to your home. It is our passion to make sure that our flavorful products create a sense of comfort to your family and generations to come. Lefty grew up picking cotton in Georgia. His upbringing instilled wisdom about knowing what it takes to be successful. Every morning, stacked piles of hickory and mesquite wood behind the trailer fueled the fire for the BBQ. The smoke and aroma that poured out of the roadside kitchen was a daily testament to Lefty’s determination to serve his community with the comfort foods he grew up on. Lefty’s is proud to sell their wares in their online store so that families across the country can experience the delicious flavors that made Lefty’s famous,” declares www.leftyspices.com
Barbecue Definition
As we are aware: “Barbecue—is a method of cooking meat, fish, and other foods slowly over low heat, usually with smoke, and often with seasonings; it refers to the technique, the food itself, the outdoor gathering, or the device used. Synonyms include: BBQ, Cookout, and Grilling.”
“Really, barbecuing is an enduring celebration of cooking at its most basic. Though our ancestors didn’t use propane gas or the efficient, easy-to-light charcoal of today, ancient humans were the real founders of the barbecue. BBQ has existed in Africa, Europe, and the Americas throughout recorded history. Equally unclear is the proper way of spelling it…should it really be National Barbecue Month, National Barbeque Month, or National BBQ Month??? Ultimately, the spelling doesn’t matter so much—it is The Art of BBQ that counts; and the definition has been more or less the same from the beginning…the unofficial start of summer just beckons we cook outdoors…May All Grill Masters Rejoice!” opines www.grillagrills.com
So, www.ribbqnews.com Fans, Supporters, Enthusiasts, and Buffs; and www.wiseguysbbq.com Devotees, Followers, Aficionados, and Junkies: Pray tell, what BBQ Recipes are YOU grilling, smoking, roasting, broasting, basting, and preparing for National Barbecue Month? Please share your photos, thoughts, and ideas with us!!!
*And; “YABBA DABBA DOO!” for BBQ!!!
