BBQ World Tour #1 – In 2020, Kokko becomes a globetrotter and invites you on a “BBQ World Tour” to discover the history of grilling, smoking, and roasting across different cuisines. For our first stop, let’s head to the United States. Put on your gloves, fire up the charcoal, and set up the grates: let’s get started!
1- The origin of the word barbecue
We begin our journey into the art of barbecue in the United States, and as you might expect, this is no coincidence. While the Anglo-American word “barbecue” only entered the French language in the 1950s, the term had already existed for centuries across the Atlantic. Linguists agree that “barbecue” comes from the Arawak word (the indigenous peoples of the Caribbean) “barbacoa.” It appears in written documents dating back to the early 16th century and originally meant “a device for roasting meat outdoors.” The word evolved into “barbecue” or “borbecu” in English, and also appears in 1697 in “A New Voyage round the World,” a work by the navigator and explorer William Dampier. In his account, it referred to a “latticed wooden frame used as a bed base”—in other words, the device used to smoke or roast meat over a fire.
Even today, the word “barbecue” refers both to the appliance used for cooking food, the cooking method itself, and the type of meal or festive, convivial event held outdoors in the warmer months around it.
2 - The rise of the barbecue
Beyond the appearance of the word, the tradition of barbecue is most commonly attributed to the Caribbean Indians, who used this slow-cooking method over fire to better preserve meat. This cooking technique was brought to America by Spanish conquistadors.
The barbecue as we know it today only became popular from the 1950s onwards in the United States, particularly in the South. American manufacturers then designed and created barbecues with movable grates, powered by either gas or charcoal. Since then, barbecue enthusiasts can be found all over the world, and in the United States, BBQ is truly an institution.
3 - Barbecue culture in the United States
The art of barbecue in the United States is about much more than just grilling hamburger steaks. In American cuisine, barbecue cooking is used to create recipes based on meat—mainly beef and pork—marinated for a long time before being slow-cooked at low temperature. The aim is to smoke the meat and cook it for several hours to melt the collagen, making it tender and juicy. The ideal cooking temperature is around 100°C.
For authentic, slow American-style cooking, find everything you need at kokko.net among our accessories, wood, sawdust, and chips for hot smoking and cold smoking: Smoking with a kamado.
Barbecue in the United States is a true art form that requires many hours of work to control temperature and cooking, add charcoal, and ensure proper airflow. It has even become a competitive sport where “pitmasters”—the barbecue chefs—compete for the title of barbecue master. There’s even a reality TV show on the subject, which shows just how much Americans love their barbecue!
4 - Iconic American barbecue recipes
While each region has its own specialty, one thing is certain: Americans never skimp on preparation. Good meat must be marinated for a long time before being slowly cooked and smoked.
In Tennessee, the star is pulled pork shoulder, rubbed beforehand with spices and garlic and served with a sweet tomato sauce and coleslaw. It’s enjoyed either as a main dish or in a sandwich.
We have the perfect tool for your best pulled pork: Pulled Pork Claws.
Enjoy our recipes for:
In Kansas, ribs (pork ribs) take centre stage, as well as the famous smoked beef brisket served with a spicy, sweet, and tangy tomato sauce with vinegar.
Discover our take on American-style ribs:
Grilled Pork Ribs with Barbecue and Whisky Sauce
In Carolina, pork is also slow-cooked in huge fire pits. It’s served with a different sauce depending on the region: tomato and sweet in the north, mustard in the south, and peppery in the northeast.
In Texas, both ribs and brisket—beef or pork—are smoked over oak wood. When properly cooked, the slow-smoked meat should fall off the bone. Discover our smoked pork belly recipe with Kokko.
For even more variety, try our different burger recipes:
Equipment checklist for an American-style barbecue:
Smoking accessories
Pulled Pork Claws
Cast Iron Plancha Plate for grilling bacon and vegetables!
Stainless Steel Cooking Grate or Cast Iron Cooking Grate
Large Stainless Steel Tongs
Ready to try your hand at a true American barbecue but still have a few questions: hot or cold smoking? Wood chips or sawdust? Discover our guide to mastering smoking with your Kokko!
