Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Barbecue shopping experience:

1. Compare - without doubt the biggest advantage that the Barbecue offers shoppers today is the ability to compare thousands of Barbecue at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Barbecue? Wrong! If the Barbecue is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Barbecue then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Barbecue? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Barbecue and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Barbecue wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Barbecue then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Barbecue site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Barbecue, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Barbecue, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.



in Kansas City Metropolitan AreaPans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and "drunken chicken".

Barbecue or barbeque The spelling barbeque is given in Merriam-Webster OnLine as a variant spelling but not in the Concise Oxford English Dictionary . (abbreviated BBQ or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade or baste barbecue sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous Regional variations of barbecue in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.

In British English usage, barbecueing refers to a fast cooking process directly over high heat, whilst grilling refers to cooking under a source of direct, high heat -known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecueing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called Smoking (cooking technique).

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

Etymology The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymology believe that barbecue derives ultimately from the word barabicu found in the language of the Taíno people of the Caribbean. The word translates as sacred fire pit and is also spelled barbicoa or barabicoa.The Great American Barbecue and Grilling Manual by Smoky Hale. Abacus Publishing, 2000. ISBN 0-936171-03-0. The word describes a grill for cooking meat consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.

There is ample evidence that the both the word and cooking technique migrated out of the Caribbean and into other cultures and languages, with the word moving from Caribbean dialects into Spanish language, then French language and English language in the Americas. The word evolved into its modern English spelling of barbecue and may also be found spelled as bar-b-que, bar-b-q or bbq. The Marrow of the Bone of Contention: A Barbecue Journal by Jake Adam York. storySouth, winter 2003. Accessed 1-26-06. In the south eastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.

The word barbecue has attracted two inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning from beard to tail. The French word for barbecue is also barbecue and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk etymology explanations. http://www.worldwidewords.org/qa/qa-bar1.htm World Wide Words - Barbecue Another claim states that the word BBQ came from the time when roadhouses and beer joints with Eight-ball tables advertised Bar, Beer and Cues. According to this tale, the phrase was shortened over time to BBCue, then BBQ. Barebecue, BBQ by Cliff Lowe, from inmamaskitchen.com. Accessed 1-26-06.

The American South In the Southern United States, barbecue initially revolved around the cooking of pork A History of Barbeque. During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten. The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.

According to estimates, prior to the American Civil War Southerners ate around five pounds of pork for every one pound of beef they consumed.Eating, Drinking and Visiting in the Old South by Joe Gray Taylor. Baton Rouge: Louisiana State University Press, 1982. Page 27. Because of the poverty of the southern United States at this time, every part of the pig was eaten immediately or saved for later (including the ears, feet, and other organs). Because of the effort to capture and cook these wild hogs, "pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. These feasts are sometimes called 'Pig pickin'.' The traditional Southern barbecue grew out of these gatherings." The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.

Each Southern locale has its Regional_variations_of_barbecue of barbecue, particularly concerning the sauce. The Carolinas, for example, tend to prepare tangier vinegar based sauces. Regional_variations_of_barbecue#Memphis is best-known for tomato- and vinegar-based sauces. Memphis Style Barbecue South Carolina is the only state that includes all four recognized barbecue sauces, including mustard based, vinegar based, light and heavy tomato based South Carolina Barbeque Association. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecueis then served withbarbecuesauce on the side. In Texas, meanwhile, barbecue is often eaten with no sauce at all so as not to distract from the natural flavor of the meat in question (which, in Texas, is generally beef, however chicken is also common, a meat not often found barbecued in other states).

The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in Memphis is the pulled pork sandwich served on a bun and topped with cole slaw. Pulled pork is prepared by shreading the pork after it is barbecued.

Events and gatherings in Kansas City Metropolitan Area, KS.The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. In the South outdoor gatherings are not typically called barbecues but rather cookouts. Also, in the South when you hear the word barbecue, it almost always is referring to the food - pork BBQ. The device used for cooking at a "barbecue" is commonly referred to as a "barbecue," barbecue grill," or "grill."



Techniques Wood The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, pecan, apple and oak. Woods to avoid include conifers. These contain tar, which imparts undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the tar is completely burned before coming into contact with the food.

Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

Charcoal This generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide. However, given the convenience and unique flavor of gas, this topic is a considerable point of contention in the BBQ community.

A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with Aliphatic compound and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using methylated spirit ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.

Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

For long cooks (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°F can easily be achieved for up to 18 hours.

New Generation Charcoal A convenience-oriented barbecue trend continues worldwide, including disposable barbecues and instant self-lighting charcoal.

For example, the Disposable Barbecue is a complete BBQ with charcoal and grid. The manufacturer claims that it is easy and clean to use because it lights with a single match and after use the whole thing can just be thrown away.

Natural gas and propane .Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat (Propane#Properties and reactions include water vapor) that can change the texture of foods cooked over such fuels. This ignores the fact that wood and charcoal also produces water vapor when burned.

Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive "smoker box" (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, meat chop, Hamburger) nearly duplicates the effects of wood and charcoal grills, and can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas for the reasons above.

Infrared Infrared BBQs work by heating ceramic tile that in turn emit infrared radiation. The benefits are that heat is uniformly distributed across the cooking surface and temperatures can reach 700 degrees Fahrenheit, enabling a technique of quickly searing food items. This technology was patented by a company called Tec Infrared, but the patents have expired as of the year 2000 and other companies have started offering infrared grilling equipment.

Solar power There have been a number of designs for barbecues that use solar power as a means of cooking food. The device usually involves the use of a curved mirror acting as a parabolic reflector, which focuses the rays of the sun on to a point where the food is to be heated. Newspaper article on solar barbecue US patent for solar barbecue granted in 1992

Other uses The term barbecue is also used to designate a flavor added to foodstuffs, the most prominent of which are potato chips. This term usually implies a strong smoky flavor, and often denotes a flavor reminiscent of barbecue sauce.

See also

References External links

in Kansas City Metropolitan AreaPans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to slowly cook pork ribs and "drunken chicken".

Barbecue or barbeque The spelling barbeque is given in Merriam-Webster OnLine as a variant spelling but not in the Concise Oxford English Dictionary . (abbreviated BBQ or Bar-B-Que or diminuted, chiefly in Australia, New Zealand and the United Kingdom to barbie, and braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade or baste barbecue sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous Regional variations of barbecue in many parts of the world. Notably, in the United States, practitioners consider barbecue to include only relatively indirect methods of cooking, with the more direct high-heat methods to be called grilling. In other countries, notably Australia and many parts of Europe, barbecue is either fried or grilled, and generally barbecue appliances do not have a lid.

In British English usage, barbecueing refers to a fast cooking process directly over high heat, whilst grilling refers to cooking under a source of direct, high heat -known in the US and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat whilst barbecueing refers to a slow process using indirect heat and/or hot smoke. For example, in a typical US home 'grill', food is cooked on a grate directly over hot charcoal; while in a US 'barbecue', the coals are dispersed to the sides or at significant distance from the grate.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most US 'barbecue' restaurants, but nevertheless many consider this to be a distinct cooking process called Smoking (cooking technique).

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

Etymology The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymology believe that barbecue derives ultimately from the word barabicu found in the language of the Taíno people of the Caribbean. The word translates as sacred fire pit and is also spelled barbicoa or barabicoa.The Great American Barbecue and Grilling Manual by Smoky Hale. Abacus Publishing, 2000. ISBN 0-936171-03-0. The word describes a grill for cooking meat consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.

There is ample evidence that the both the word and cooking technique migrated out of the Caribbean and into other cultures and languages, with the word moving from Caribbean dialects into Spanish language, then French language and English language in the Americas. The word evolved into its modern English spelling of barbecue and may also be found spelled as bar-b-que, bar-b-q or bbq. The Marrow of the Bone of Contention: A Barbecue Journal by Jake Adam York. storySouth, winter 2003. Accessed 1-26-06. In the south eastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.

The word barbecue has attracted two inaccurate origins from folk etymology. An often-repeated claim is that the word is derived from the French language. The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning from beard to tail. The French word for barbecue is also barbecue and the "beard to tail" explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words, a feature common in folk etymology explanations. http://www.worldwidewords.org/qa/qa-bar1.htm World Wide Words - Barbecue Another claim states that the word BBQ came from the time when roadhouses and beer joints with Eight-ball tables advertised Bar, Beer and Cues. According to this tale, the phrase was shortened over time to BBCue, then BBQ. Barebecue, BBQ by Cliff Lowe, from inmamaskitchen.com. Accessed 1-26-06.

The American South In the Southern United States, barbecue initially revolved around the cooking of pork A History of Barbeque. During the 19th century, pigs were a low-maintenance food source that could be released to forage for themselves in forests and woodlands. When food or meat supplies were low, these semi-wild pigs could then be caught and eaten. The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.

According to estimates, prior to the American Civil War Southerners ate around five pounds of pork for every one pound of beef they consumed.Eating, Drinking and Visiting in the Old South by Joe Gray Taylor. Baton Rouge: Louisiana State University Press, 1982. Page 27. Because of the poverty of the southern United States at this time, every part of the pig was eaten immediately or saved for later (including the ears, feet, and other organs). Because of the effort to capture and cook these wild hogs, "pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largesse. These feasts are sometimes called 'Pig pickin'.' The traditional Southern barbecue grew out of these gatherings." The History of Barbecue in the South from the American Studies website of the University of Virginia. Accessed 1-26-06.

Each Southern locale has its Regional_variations_of_barbecue of barbecue, particularly concerning the sauce. The Carolinas, for example, tend to prepare tangier vinegar based sauces. Regional_variations_of_barbecue#Memphis is best-known for tomato- and vinegar-based sauces. Memphis Style Barbecue South Carolina is the only state that includes all four recognized barbecue sauces, including mustard based, vinegar based, light and heavy tomato based South Carolina Barbeque Association. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecueis then served withbarbecuesauce on the side. In Texas, meanwhile, barbecue is often eaten with no sauce at all so as not to distract from the natural flavor of the meat in question (which, in Texas, is generally beef, however chicken is also common, a meat not often found barbecued in other states).

The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in Memphis is the pulled pork sandwich served on a bun and topped with cole slaw. Pulled pork is prepared by shreading the pork after it is barbecued.

Events and gatherings in Kansas City Metropolitan Area, KS.The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the early afternoon. In the South outdoor gatherings are not typically called barbecues but rather cookouts. Also, in the South when you hear the word barbecue, it almost always is referring to the food - pork BBQ. The device used for cooking at a "barbecue" is commonly referred to as a "barbecue," barbecue grill," or "grill."



Techniques Wood The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, pecan, apple and oak. Woods to avoid include conifers. These contain tar, which imparts undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the tar is completely burned before coming into contact with the food.

Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.

Charcoal This generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide. However, given the convenience and unique flavor of gas, this topic is a considerable point of contention in the BBQ community.

A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with Aliphatic compound and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using methylated spirit ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.

Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

For long cooks (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°F can easily be achieved for up to 18 hours.

New Generation Charcoal A convenience-oriented barbecue trend continues worldwide, including disposable barbecues and instant self-lighting charcoal.

For example, the Disposable Barbecue is a complete BBQ with charcoal and grid. The manufacturer claims that it is easy and clean to use because it lights with a single match and after use the whole thing can just be thrown away.

Natural gas and propane .Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat (Propane#Properties and reactions include water vapor) that can change the texture of foods cooked over such fuels. This ignores the fact that wood and charcoal also produces water vapor when burned.

Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive "smoker box" (a perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, meat chop, Hamburger) nearly duplicates the effects of wood and charcoal grills, and can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas for the reasons above.

Infrared Infrared BBQs work by heating ceramic tile that in turn emit infrared radiation. The benefits are that heat is uniformly distributed across the cooking surface and temperatures can reach 700 degrees Fahrenheit, enabling a technique of quickly searing food items. This technology was patented by a company called Tec Infrared, but the patents have expired as of the year 2000 and other companies have started offering infrared grilling equipment.

Solar power There have been a number of designs for barbecues that use solar power as a means of cooking food. The device usually involves the use of a curved mirror acting as a parabolic reflector, which focuses the rays of the sun on to a point where the food is to be heated. Newspaper article on solar barbecue US patent for solar barbecue granted in 1992

Other uses The term barbecue is also used to designate a flavor added to foodstuffs, the most prominent of which are potato chips. This term usually implies a strong smoky flavor, and often denotes a flavor reminiscent of barbecue sauce.

See also

References External links

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Barbecue



 
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