Seven Cool Facts About Barbeque!
What is BBQ?
While BBQ in Albuquerque is quite a popular choice, other cities and states are not far behind. However, did you ever wonder where did the word barbecue in BBQ stem from? Well, there are a few theories about the word’s origins. The most popular theory is that it comes from a word in the West Indies, “Barbacoa,” which means, “to slow cook over hot coals.” The people of the Caribbean also claim it comes from a word in their native language “barbecue.” No matter which theory you believe, we can now enjoy BBQ in Albuquerque all the time.
Ribs, ribs, and more ribs
Typically, ribs are one of the most commonly ordered items in any smokehouse, no matter the city. Baby back ribs are particular crowd favorites. If you ever wondered where this delicacy is sourced from, here is how. Baby back ribs are made from the same cut as the bone-in pork chops. The only difference being, the baby’s back ribs do not have muscle attached to them. Here is yet another interesting fact about the name of these ribs. Far from common belief, baby back ribs were not christened after the age of the animal, but because they are shorter than spare ribs.
Brisket anyone?
For many, the mere thought of brisket has their mouth drooling and stomach growling. What if you come to know that this was not always the case? In the 1800s, cattle barons did not want to feed the cowboys the good meat, so they threw them brisket. Brisket is the toughest meat on a cow. However, soon the cowboys discovered that if they cook it for a long time, at low heat, this tough meat became tender and delicious. Today, brisket is the star attraction and most served dish at most smokehouses and BBQ joints in Albuquerque.
Delicious pork
A favorite of the southern states, this delicious preparation is believed to have originated when Spanish settlers watched the natives smoke their meat over a low flame to preserve the meat and keep bugs away. As is commonly known, modern pulled pork is made with the shoulder of the pig. It is smoked over wood, then shredded and mixed with a sauce. When served with a bun, it makes for a filling and delicious sandwich; however, it can be enjoyed on its own too.
Burnt ends are just right
When at a BBQ joint in Albuquerque, you will find that burnt ends are amongst some of the most loved dishes. The current favorite was not considered good enough for the longest time. The burnt ends were thought to be too fatty or too burnt (from being crispy or charred in the smoker). These tasty treats were then tossed away or put into a stew. One day, an ingenious chef decided to leave them out for customers to snack on when they were waiting for their BBQ. This complimentary small bite soon became a smokehouse staple and was instantly added to the menu. Burnt ends are now a treat in most smokehouses.
The long and short of it
While we enjoy ribs and brisket for BBQ in Albuquerque, you will be surprised to know that the original BBQ ribs may actually date back to the cavemen. A cooking pit that dates back to 29,000 B.C appeared to have cooked ribs in them. This is damning proof of the age-old love for BBQ. The world’s largest BBQs, however, was a little more recent. A documented 45,252 people attended a BBQ in Nuevo Leon Mexico, and the most meat served at a BBQ was in La Pampa where over 30,000 pounds of beef were transformed into wonderful BBQ.
From ancient history to modern-day BBQs in Albuquerque, there is an unambiguous agreement among people that smoked meat and BBQ are fantastic.