is of course still used in present-day Mexico, describing a style of slowly steam-roasting large cuts of meat in a large oven dug into the earth.)
It should be said that grilling and barbecuing, though the terms are often used synonymously, aren’t technically the same thing. Grilling is cooking directly over a heat source, suitable for quick-cooking meats like hamburgers and hot dogs. Barbecuing is characterized by the low-and-slow process that does wonders transforming larger, tougher cuts, like ribs and pork shoulder, into pull-apart-tender meat.about what’s being cooked, or the best way to cook it.
While meat is indeed cooked over fire all over the world, the outdoor cookout has certainly become an American pastime, even a patriotic custom—from the Fourth of July to Labor Day, national holidays often seem to be celebrated around the grill. The traditionactually rooted in history, dating back to the nation’s origin story. Auchmutey notes that barbecues were organized as far back as the Revolutionary War, by American militia.
Enslaved African Americans played a significant role in the success and spread of barbecue throughout the U.S. According to Auchmutey, “
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