BBQ

BBQ : nm  Le barbecue is a cooking appliance. Food is placed on a wire rack or spit and is exposed to radiation from a heat source. The food prepared in this way is also called "grill". Cooking is normally carried out outdoors. We can liken the barbecue to a picnic.
The word barbecue can also be used to designate a meal, often festive, during which this cooking appliance is used.
The term first appeared in the French language in the 1950s, borrowing from American English barbecue.
Origin of barbecue: The etymology retained by linguists is as follows: "barbecue" comes, via the Hispanic-American barbecue, from an Arawak word designating a wooden rack used to roast or smoke meat. Barbecue has been documented in English since 1697 (old forms: barbecu, barbacot, barbicue).
There are several kinds of barbecues:
- combustion barbecues: the food is cooked on embers obtained by burning wood or charcoal;
- gas barbecues: food is cooked using the combustion of butane or propane gas, directly or through refractory stones;
- smoke barbecues: cooking is carried out in a closed chamber where wood is gently burned which emits smoke. Cooking is obtained by coagulation of the albumin at temperatures varying from 80 ° C to 100 ° C;
- electric barbecues;
- disposable barbecues, for single use;
- the concept of garden kitchen also introduces high-end appliances with many functions;
- vertical barbecues: a French inventor of the grill inversion system for vertical cooking barbecue, Raymond Garcia, is named inventor of the year 2007 in the program The inventor of the year on M6 and gold medal at the Lépine competition.
Lighting techniques for charcoal or wood-fired barbecues:
Gas and electric barbecues do not present any difficulty in lighting, unlike charcoal or wood barbecue. Several techniques can be used: newspaper (crumpled, knotted newspaper or combustion well method), fire starter product (natural: solid charcoal briquettes, food paraffin, tinder; chemical: fire starter liquid, fire starter gel in the form of cubes, dough), electric barbecue lighter.
Toxicity of the barbecue: The incomplete combustion of animal fats on contact with charcoal flames generates benzopyrenes known to be carcinogenic. Benzopyrene concentrations can reach 10 μg / kg of meat. A grilled steak can thus contain, in benzopyrene, the equivalent of 600 cigarettes.
French barbecue championship: A French barbecue championship has been created by the French outdoor cooking federation. Since 2013, it takes place in Saintes-Maries-de-la-Mer.

Barbecues around the world:
- South Africa: In South Africa, this way of cooking food is called braai, and is part of the “art of living” of South Africans, especially whites.
- Arab countries: In Arab countries, this way of cooking food is called chouae and is part of the “art of living” of Arabs, especially nomads and rural people.
- Argentina: Argentina is a country where cattle breeding is very important; the cuisine linked to beef is part of the culture of Argentines, Uruguayans and gauchos.
- In Russia, the Caucasus and Central Asia, shashlik is a way of life.
- Romania: The Romanian barbecue or gratar is a Romanian social phenomenon. In Romania, celebration is always synonymous with meals, food… Making a gratar is synonymous with celebration.
- In Senegal, we have an art of grilling meat over a wood fire, which is commonly called "dibi". Usually it was the Moors who did this.
- Among the Turks, this way of cooking food is called mangal, and is part of the "way of life" of the Turks.

Common foods cooked at a barbecue:
- Skewers (lamb, veal, beef, poultry)
- Chipolatas and merguez
- Ribs on the bone and leg of lamb
- Pork chops
- Chicken and rabbit
- Camembert and munster
- Fish (sardines) and shellfish
- Mititei
- Sausages, andouillette, blood sausage and sausage
- Figatellu
- Prime rib
- Entrecote
- Sirloin
- Rump steak
- Steak
- Vegetables: eggplant, tomato, grilled potatoes
- Fruits: pineapple, banana, apricot, ...
- Marshmallow.