The History BBQ
The History of BBQ is different in every region of the country. In South Carolina they claim an island off the coast is where BBQ began. St Helena Island has been mentioned as a possible island that The Gulla People caught hogs when the settlers came and cooked wild hogs on fire and BBQ was discovered.
In Georgia it is said that around Ossabaw Island that settlers came there and cooked wild hogs and BBQ was discovered. That the Georgia Settlers started a tradition of cooking a whole hog so the whole community could come together and eat and enjoy a fall gathering before the winter came.
In North Carolina Cedar Island, Currituck National Wildlife Refuge has been credited with the first Ferral Hogs cooked for BBQ in the United States.
It has been said that BBQ as we know it now as done in the fall. A community would kill a large hog from their stocks. The Community would kill a wild hog from out in the woods. They would let there hogs run all year and in September of October they would kill a hog and hang it in the tree. This Hog would be treated with vinegar to preserve it while it hung from the tree. That is where vinegar BBQ Sauce and the taste of vinegar started in BBQ.
That is where the idea of Whole Hog Cooking is the best cooking because it was always associated with a big community gathering. In South Carolina they would call that a pig pickin’.
During and after WWII they had bars that would feature 3 things. Bar-Beer-Cues. That is its a Bar, you drink Beer, and you play pool. Cue balls. Say those for a while and it becomes Bar Be Cue.
Barbecue with a cue means
1.a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.
synonyms: cookout, wiener/wienie/weenie roast; More
1.cook (meat, fish, or other food) on a barbecue.“fish barbecued with herbs”
synonyms: grill, spit-roast, broil, charbroil
barbecue: meat that has been barbecued or grilled in a highly seasoned sauce
bar•be•cue or bar•be•que (ˈbɑr bɪˌkyu)
n., v. -cued or -qued, -cu•ing or -qu•ing. n.
There is another line of thought that BBQ came out of the Caribbean where natives cooked on racks of wood with a pit of charcoals below it. The Pirates that came through like it and began to cook this way. Then when the settlers came through they picked it up also. BBQ is the art of cooking food with heat generated form Live Flame or Burning Coals. Cooking on fire has been a tradition all over the world but the current form of BBQ has developed since the 50’s through years of children trying to make it better than their parents.
Myron Mixon is the only star BBQ Champion that actually does a class starting back when Jack Mixon in the 50’s and 60’s did BBQ to sell in his store. Myron grew up cooking BBQ and cutting sugar cane for his dad in his town of Unadilla. Myron’s BBQ Memories Class generates some of the best BBQ I ever seen cooked or ever tasted.
In almost every state now there are regions for certain different types of BBQ for the region. In South Carolina in the Pee Dee its all vinegar base BBQ not surprising being close to the coast where hanging hogs treated with vinegar is located. In the mid part of the state its Mustard Base. I think this started when Maurices BBQ in Columbia put up a whole lot of restaurants using mustard base sauces. It turned the whole region to a mustard base area.
In the upstate not so. The upstate of South Carolina its all about tomato base sauce. You have 3 regions in South Carolina. You have 3 regions in North Carolina. Just the opposite, vinegar in the mountains of North Carolina, Mustard in the Midlands and Tomato base in the coastal area’s of North Carolina.
Texas BBQ has always been salt and pepper on big cuts of beef. Texas sauces are red and hot. Texas BBQ depends on mesquite wood and oak and the flavors are bold. Texas is a huge beef producing state. Beef would always be Texas style BBQ as its the primary meat produced in the state.
Memphis in May was the original sanctioning body formed in 1977 coming up on 40 years ago. Memphis in May had a circuit of contest for 10 or 15 years and then started another sanctioning body call Memphis BBQ Network. Memphis BBQ Network was suppose to take all the smaller contest that people wanted to start while Memphis in May had a few real big contest like the one in Memphis and one close to Washington DC. Well there were a couple people who wanted to start a contest that was cheaper to participate in and their name was Gary and Caroline Wells. They started a sanctioning body called KCBS, and Lynn Shivers stared a sanctioning body called IBCA. The IBCA and KCBS took off they are the two largest sanctioning bodies in the world.
Now a days there are 100 sanctioning bodies around the world. There are all kinds of contests like hamburger, steaks, hot dogs, every type of food that could be grilled or smoked is available now to people who want to compete.
BBQ has changed into a thing that is unbelievable.
Memphis in May in Memphis History
The World Championship Barbecue Cooking Contest[edit source | editbeta]
History[edit source | editbeta]
Although the WCBCC had a small start in 1978, with only 26 teams, it rapidly grew. The contest drew 50 teams in 1979, 80 in 1980, and 180 teams from nine states in 1981. It has now grown to be the largest pork barbecue competition in the world. More than 250 teams from 20+ states and several countries compete, and an estimated 100,000 people attend the competition. Media from around the world, including the BBC and The Food Network, come to the city to cover the event.
Credit for the original idea of a barbecue contest goes to Rodney Baber, chairman of the Memphis in May events committee in 1977, and his co-worker Jack Powell, Tennessee’s reigning chili champ at the time.
The original champion at the first competition was Bessie Louise Cathey, who won a $500 prize, a sizable return for her $12 entry fee. Today, the prizes for each event range from $300 to $10,000 for the main cooking competition, and from $1,000 to $7,000 for the ancillary contests. Today’s entry fees range from $700 to $2,600 just for renting the necessary booth space, and an extra $60 per competition entry. Some teams regularly budget amounts in excess of $15,000 just for the competition and booth. 
Because of this, some teams are regularly sponsored by corporations. In 1984, Schering-Plough HealthCare began sponsoring teams for Tennessee’s leading politicians. Al Gore attended the competition several times when he was a senator and once as vice president. Other sponsors include local automotive dealer Gwatney Motors, who has their own regular barbecue team, and the Terex corporation.
In 1989, when MIM officials discovered that there was a feast in Honolulu which earned the title of “largest barbecue” in the Guinness Book of Records, they calculated the amount of food prepared at the WCBCC. The total was 55297 pounds of pork, and thus earned the WCBCC a record in the 1990 edition.
Beyond the WCBCC, some contests outside of Memphis – such as the barbecue contest in nearby Tunica, Mississippi during its annual Rivergate Festival – are now designated as official preliminary events.
Food Events[edit source | editbeta]
The History of BBQ
Pork Shoulder Event Judging
The competition has three official meat categories: pork ribs, pork shoulder, and whole hog. There is also the “Patio Porkers” competition, which encourages up to 40 amateur teams (who have not previously won the Patio Porker division in the WCBCC) to enter.
Wiki-Pedia History of BBQ
Barbecue (also barbeque, BBQ and barbie) is a method and apparatus for cooking food (generally meat). In the United States, to grill is to cook meat relatively quickly using the direct heat imparted by a charcoal or propane fire, while barbecue is a much slower method utilizing the indirect heat imparted by the smoke of a wood-fueled fire (and attended to over an extended period of several hours).
While there is a vast degree of variation and overlap in terminology and method surrounding this form of cooking, the generally accepted difference between barbecue and grilling is in the cooking time and the type of heat used: grilling is generally done “hot and fast” over direct heat from low-smoke fuels (with the flame contacting the meat itself), while barbecuing is usually done “low and slow” over indirect heat from high-smoke fuels (with the flame not contacting the meat directly).
The term as a noun can refer to the meat or to the cooking apparatus itself (the “barbecue grill” or simply “barbecue”). The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Barbecue has numerous regional variations in many parts of the world.
Time Magazine Brief History of BBQ
This Fourth of July weekend, millions of Americans will huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes slathered in sauce. Barbecue is about as red, white and blue as American cuisine gets, and for true carnivores, the only real question is how to save room for seconds.
Let’s first get one thing straight: merely throwing meat on a grill is not barbecue — at least not in the traditional sense. While novices (and Yankees) may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat — usually a wood fire — for a really long time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.
Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans … well, Texans dig beef. Eastern Texas’ relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you’re likely to find mesquite-grilled “cowboy-style” brisket. Locals defend their region’s cooking style with the sort of fierce loyalty usually reserved for die-hard sports fans. Just as you’re better off not mentioning the Yankees to a Red Sox fan, it’s probably best not to proclaim your love for Texas beef to anyone from Tennessee.
Because barbecue doesn’t require expensive cuts of meat — why bother when you’re just going to slather it in sauce and cook it ’til it falls off the bone? — it became a dietary staple for impoverished Southern blacks, who frequently paired it with vegetables like fried okra and sweet potatoes. The first half of the 20th century saw a mass migration of African Americans from the rural South to Northern cities, and as they moved, they took their recipes with them. By the 1950s, black-owned barbecue joints had sprouted in nearly every city in America. Along with fried chicken, corn bread and hush puppies, barbecue came to be known as a “soul food” dish. To this day, there is a strong connection between the cuisine and the African-American community.
Other countries barbecue in their own style. Korean barbecue features thin slices of beef or pork cooked and served with rice. Argentina has asado, or marinade-free meat cooked in a smokeless pit. And of course, there’s Mongolian barbecue, which is neither barbecue nor of Mongolian origin but rather a type of stir-fry recently invented in Taiwan. But true barbecue is distinctly American. So this Fourth of July, when the parades have ended and the sun starts to go down, throw some meat on the grill and cook yourself a true American classic. Patriotism never tasted so delicious.
Read more: http://content.time.com/time/nation/article/0,8599,1908513,00.html#ixzz2dHpAqghK
Hunters, farmers and ecologists appear to be winning a few battles against wild hogs in the Lowcountry, but the war against the invasive species continues, wildlife experts say.
And with recent rains, the hogs are appearing more often.
Wild hogs normally stay hidden along riverbeds and in swamps, but the Lowcountry’s heavy rainfall in recent weeks is forcing them to higher ground, said Derrell Shipes, a S.C. Department of Natural Resources wildlife chief.
“Because of all this rain and the flooding in the systems where the hogs probably prefer, it will force them out and is making them much more visible,” Shipes said.
Monica Harris, visitor services manager at the Savannah Wildlife Refuge, said she continues to hear reports of hog sightings in open areas from hunters in national refuges in coastal Georgia. She could not give a specific number.
In and near Beaufort County, hogs can be found in swamps and along the drainage corridors of the Savannah, Combahee and Broad rivers, feral-swine expert Jack Mayer has said. Over the years, the hogs have been spotted throughout Beaufort County.
It is estimated that 350 to 600 wild hogs are in Beaufort County, based on 2012 hunting data from the S.C. Department of Natural Resources. In Jasper County, DNR estimates there are 3,400 to 6,000 feral hogs.
It’s difficult to get an accurate count because the pigs often live in dense forests and in isolation, but it is estimated there are about 110,000 wild hogs in South Carolina now — down from their peak of about 162,000 in 2008, according to Mayer, manager for environmental services at the Savannah River National Laboratory in Aiken.
But despite this apparent decrease, these animals still threaten the environment, Mayer said.
“They are one of the 100 worst invasive species on the face of the earth,” he said. “The damage they do agriculturally, ecologically and economically is just incredible.”
Much of that damage includes uprooting crops, spreading diseases and threatening native species, Mayer said.
Harris said the months of October and November are open hunting season on feral hogs in the wildlife refuges. She said the refuges also host an annual wild hog hunt in the spring. The next one is scheduled for March.
“We are just like any property owner; we really don’t want these destructive animals on our property, either,” Harris said.
Experts say hunting is part of the reason wild hogs got out of control in the first place. The animals used to be contained to the coastal region, but hunters introduced them in other areas for sport.
A law passed about three years ago makes it illegal to trap and move live wild hogs, said Shipes, who has hunted them statewide for much of his life.
But animals have almost no other protections under state law: The hogs can be baited, trapped, killed year-round and even hunted at night in some cases, he said.
Sport hunting now helps reduce the population, but Shipes said the real difference is being made by private land owners who are starting to take action.
“Wild hogs have no redeeming value, but how you get rid of them is a different story,” Shipes said. “It takes a lot of work from a lot of people to reduce or eliminate the population, but I think more people are becoming aware of the problems hogs cause.”
Wild hogs have one of the most explosive reproductive rates of any animal their size or larger, Mayer said. They become fertile at 5 months old and can have two litters each year with an average of six to 12 piglets per litter.
“There’s a saying with these hogs that, of an average litter size of six, eight typically survive,” he said.
“These animals are kind of the ultimate survivor, and if you back off after a good year, then they will bounce right back” Mayer added. “If we are going to keep their numbers in check, we have to keep working year after year after year — that’s what the challenge is.”