• Monday, July 22, 2019

The United States of Barbecue - America's Love Affair With Backyard Cooking

Discussion in 'Americas' started by Hamartia Antidote, Jun 26, 2019.

  1. Hamartia Antidote

    Hamartia Antidote ELITE MEMBER

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    Oldie but goodie
    https://www.forbes.com/sites/larryo...ericas-love-affair-with-backyard-cooking/amp/

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    There are many good reasons why Americans love cooking outdoors – delicious BBQ ribs are just one of t

    Memorial Day is widely regarded as the unofficial kickoff to backyard grilling season, yet surprisingly, Mother’s Day, coming in just a few weeks, is the fifth most popular outdoor cooking day of the year.

    But the calendar is becoming increasingly irrelevant as America’s love of all things grilled and smoked is more of a year round phenomenon than ever before, and even in wintry Vermont, where I live, I lit my smoker for the first slow cooked outdoor ribs of the season last month, as soon as the snow was clear.



    I’m fired up about all things barbecue, and if you are too, we’re not alone, according to a recent poll of “Barbecue Lifestyle, Usage & Attitude,” by the Hearth, Patio & Barbecue Association (HPBA). While some purists (wrongly) disagree, I am using the term “barbecue” today to include all manner of fiery outdoor cooking, be it grilling or smoking, with wood, coal or gas.

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    Entertaining friends and family is one reason for the popularity of barbecuing.



    Here are some interesting factoids about the current state of barbecuing from the poll:

    - 75% of U.S. adults own a grill or smoker.

    - The majority of grill owners (63%) use their grill or smoker year-round and 43% cook at least once a month through winter.

    - Nearly a third of current owners plan to grill with greater frequency this year.

    - Barbecuing isn’t just an evening activity: 11% of grill owners prepared breakfast in the past year.

    - The five most popular days to barbecue, in order are: July Fourth; Labor Day & Memorial Day (tied); Father’s Day; Mother’s Day.

    - The top three reasons for cooking outdoors, in order are: to improve flavor; for personal enjoyment; for entertaining family and friends.

    Now for the really interesting stuff:

    Gas grills are easily the most popular style, the choice of 62% of households that own a grill. I totally understand this, because the convenience factor is extremely high, and the purported flavor Wdisadvantage of gas versus charcoal is not nearly as great as many pundits make it out to be. That being said, if you could have just one grill to do it all, there is little doubt in my mind that the best all-around choice is a pellet grill, closely followed by a kamado (ceramic egg) style. Yet the pellet grill remains one of the least well-known backyard cooking devices. Previously in this column I took a close look at the myriad advantages they offer – read about it here.

    With both pellet and kamado you can truly do it all, including very high quality slow smoked Texas or Southern style barbecue, as well as grilling, roasting and all other forms of live fire cooking, with much better smoking results than you can improvise on a gas grill. Yet only two percent of barbecue households own a pellet grill. However, with growing recognition of the advantages and recent improvements in quality this is changing fast – an impressive 8% of those surveyed are considering buying a pellet grill this year. In Part 2, I’ll tell you which ones are best.

    One big advantage of charcoal/wood grills is that they are cheap, making it easy to have more than one fuel option, and this is often the case, as nearly two thirds of barbecue owning households have gas and more than half (53%) have charcoal, with many overlapping.


    The accessory scene is also changing fast, and the most popular new items owners plan to buy this year include pizza stones, broiling baskets and cooking planks. Last year I took an in-depth look at a fantastic accessory that turns a basic gas grill into an honest-to-goodness high-temp brick oven pizzeria for your backyard. Better than basic stone, it’s cheap, it’s easy, it makes fantastic pizza (and much more), and I still love using mine.

    Here’s the really important news – drumroll please – nearly half (45%) of U.S. adults surveyed plan to purchase a new grill or smoker in 2016. The timing could not be better, because the new selection of grills is better than ever.
     
    Last edited: Jun 27, 2019
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  2. 313ghazi

    313ghazi SENIOR MEMBER

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    I love a barbecue. Meat tastes better cooked on an open flame, under coals or wood.
     
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  3. Hamartia Antidote

    Hamartia Antidote ELITE MEMBER

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    When there’s bad weather the oven broiler is indispensable.

    upload_2019-6-25_18-4-56.jpeg
     
    Last edited: Jun 26, 2019
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  4. war&peace

    war&peace ELITE MEMBER

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    You eat broiler, you become broiler...
    USA is obese..we need to put a broiler on the flag.
     
  5. Hamartia Antidote

    Hamartia Antidote ELITE MEMBER

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    LOL wrong broiler. I always cook meat in the oven using the broiler mode (under a flame). Steak, fish, etc.. Less likely to catch fire when the flame is on top. Of course you can’t do that with a whole chicken, lamb, duck, or turkey.
     
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  6. The SC

    The SC ELITE MEMBER

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    I once had an internal BBQ.. almost the same taste.. mind you this tradition extends to Canada.. all over the place..
     
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  7. Hamartia Antidote

    Hamartia Antidote ELITE MEMBER

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