Welcome to Barbecue
Barbecue Shrimp Recipes Article
This is a selection made from among articles on Barbecue Shrimp Recipes. For a permanent link to this article, or to bookmark it for future reading, click here.
Washington BBQ Restaurant
from: Marci CraneLooking for a Washington BBQ restaurant that will knock your socks off? The Porch is a Washington BBQ restaurant that will take care of those sweet and smoky BBQ cravings and will top everything off with some sumptuous desserts. Before we introduce the Porch's menu however, let's talk a little about the history of BBQ.
The History of Washington BBQ
Well, first of all, BBQ did not originate in Washington, as you can probably guess. After all, man has been cooking his meat over an open fire ever since the caveman days. However, the cavemen were not loading on the A-1 or Teriyaki either--so where did the BBQ traditions that we are familiar (i.e. backyard, sauce, etc.) with begin?
The Origin of BBQ: Where did it begin and what about Washington BBQ?
The theories are many and varied when it comes to the origin of BBQ. Some of the theories say that barbecue originated in the west, some say that it was in the southern United States, and some even claim that it originated in Europe. My favorite version1 of the origin of BBQ--and one of the more believable ones--is the western cowboy version. However, before we 'dig in' to the history (or the legend) we should probably define what real and true BBQ is:
BBQ is the process of slowly cooking meat over wood or coal. The wood or coal cannot be too hot (about 200 degrees is perfect) and gas does not count! Those who use gas grills today will have to face the facts and realize that a gas grill....grills.....it does not barbeque, although there are those who insist that it is really the sauce that classifies meat as barbecued meat.
Whatever definition you prefer to accept, here is the Western cowboy origin of BBQ:
The Origin of BBQ: Washington BBQ didn't start in Washington
In the late 1800's there were many cattle drives that took place. Those who drove the cattle were cowboys and those who were in charge of the cowboys were the cattle barons. The cattle barons, like so many businessmen, scrimped when it came to paying (or in this case) feeding their employees. The cattle barons would supply the cowboys with the tough meat portions. These tough meat portions were referred to as brisket and were not exactly appetizing. The cowboys found however that if the meat was left to cook very slowly over wood or coal that in 5-7 hours the meat would make a delicious meal. This however, leaves us with the question of where the tradition of sauce came from.
Washington BBQ with Sauce....Did it Originate in the South?
As mentioned above, many sources indicate that the tradition of barbecued meat marinated in various sauces originated in the southern United States before the civil war. Pigs were abundant at the time and were one of the staples of the south. Traditional BBQ made it possible to use every part of a pig and with sauces make it taste like a delicacy. Barbecue became an important part of religious, social and political functions. Barbecues also seem to be the kind of meal that both the rich and the poor alike can appreciate.
Washington BBQ Restaurants Today
Today those who live in Washington and others from around the nation thoroughly enjoy a good old fashioned backyard barbecue. Washington BBQ restaurants have also become a regular part of Washington fine dining and entertainment. After all, not everybody has the time to barbecue, but they still want that sweet, smoky irresistible flavor that people have now enjoyed for decades.
http://www.brownielocks.com/bbq.html
About the Author
For more information in regards to The Porch, a barbecue restaurant, or to obtain coupons for the Porch please feel free to contact The Porch.
Barbecue Shrimp Recipes News
State shrimp highlight new frozen dishes - Baton Rouge Advocate
Karl Turner, A La Carté Specialty Foods president and founder, is using Louisiana-harvested shrimp in a new line of frozen seafood entrees called Sauté Your Way. The entrees were available at several area stores prior to Hurricane Gustav, but some ...
Read more...Dim sum like it hot - News & Review
During the weekend of Street Vibrations, I did everything possible to preserve my sanity and avoid a terrible shanking. This meant renting tons of videos, drinking in my living room, and eating at restaurants far, far from downtown—lest I run my ...
Read more...Due Mari: First-rate food, ambience and service - Newark Star-Ledger
CHRISTOPHER BARTH Due Mari Pesce E Vinoteca opened last month in New Brunswick. The restaurant emphasizes seafood prepared with recipes rooted in Italy. Due Mari Pesce e Vinoteca , 78-80 Albany St., New Brunswick. Lunch: 11:30 a.m.-3 p.m. Mondays ...
Read more...Dining Listings - Herald Tribune
Send restaurant name, address, phone number, menu with descriptions and contact name and phone number to: theresa.gianquinto@heraldtribune.com, cc: gayle.guynup@heraldtribune.com. Type DINING LISTING in the subject field. Follow up with a call to 361 ...
Read more...Globe-trotting Southern chef Ashbell McElveen settles in New Orleans - New Orleans Times-Picayune Blogs
Matthew Hinton / The Times-Picayune Chef Ashbell McElveen is famous in Great Britain and recently moved to New Orleans. In London, The Sunday Times restaurant critic A.A. Gill once gave chef Ashbell McElveen's cooking four stars out of five. These ...
Read more...Grilled shrimp makes a refreshing main course - Pittsburgh Tribune Review
I always have a bit of trouble transitioning from summer to fall. Don't get me wrong. I love the autumn and all of the wonderful produce that makes its way into the farmers market. But when my day starts getting shorter, I get a bit grumpy. One of ...
Read more...