BBQ World Tour #1 – In 2020, Kokko becomes a globe-trotter and invites you on a “BBQ World Tour” to explore the history of grilling, smoking, and roasting across different cuisines. For our first stop, we 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 guess, that’s no coincidence. While the Anglo-American word “barbecue” only entered the French language in the 1950s, the term had 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 from the early 16th century and originally meant “a device for roasting meat outdoors.” The word evolved into “barbecu” 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”—in other words, the device that allowed meat to be smoked or roasted 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 outdoor gathering enjoyed in the warmer months around it.
2 - The rise of barbecue
Beyond the appearance of the word, the tradition of barbecue is most often attributed to the Caribbean Indians, who used this slow-cooking method over fire to better preserve meat. This technique was brought to America by Spanish conquistadors.
Barbecue as we know it today only became popular in the United States from the 1950s, especially in the South. American manufacturers then designed and created barbecues with movable grates, running on either gas or charcoal. Since then, barbecue enthusiasts can be found all over the world—and in the US, 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 all about recipes featuring meat—mainly beef and pork—marinated for hours before being slow-cooked at low temperature. The goal is to smoke the meat and cook it for several hours, melting the collagen to make it tender and juicy. The ideal temperature is around 100°.
For slow, perfectly controlled American-style cooking, find everything you need at kokko.net: our full range of accessories, wood, sawdust, and chips for hot smoking and cold smoking: Smoking with a kamado.
Barbecue in the United States is a true art that requires 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, showing just how much Americans cherish barbecue!
4 - Iconic American barbecue recipes
Every region has its specialty, but one thing’s for sure: Americans never skimp on preparation. Good meat should be marinated for hours before being slowly cooked and smoked.
In Tennessee, the star is pulled pork shoulder, rubbed with spices and garlic, 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 center stage, along with the famous smoked beef brisket served with a spicy, sweet, and tangy tomato and vinegar sauce.
Discover our take on American-style ribs:
Grilled Pork Ribs with Barbecue Sauce and Whisky
In Carolina, pork is also slow-cooked in huge fire pits. It’s served with a sauce that varies by 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. The slowly smoked meat should fall off the bone when perfectly cooked. Discover our smoked pork belly recipe with Kokko.
For even more variety, try our different burger creations:
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 dive into 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!
