while haveing a few brewskys this past weekend i ran into a fellow that just opened a spanish deli (p.r.). he gave us a sample of his bbq pig that was moist and tender but had no flavor. i asked him what kind of rub or spices he used but he said that was a family secret. told him his pig lacked flavor. he claimed his rub came from the first bbq that was ever done. he claims bbq was first done in latin america. i have a hard time believing this. does any one know for sure who first started bbq.
j foley

Im not sure this is correct or that we could ever truely discern the true origin of BBQ, but here is one explanation.

Here is one explanation from the Georgia Journal July/August 1997

"Introductions--

Spanish conquistadors picked up the word barbacoa, a raised platform, from the Arawak people of the Caribbean. When DeSoto's men came through Georgia in 1540, they described natives near the Ocmulgee River roasting venison and turkeys over coals on a similar device, making it the first barbecue recorded in North American history. So when it comes to barbecue, we Georgians can rightfully claim to know what we're talking about. Except, of course, that we don't always agree . . . "

THe link:

Origin of BBQ?

Bob

I had read the same as cadillac yet also heard about and found credit given to the French. This was taken from a quick Google search:

"The mystery begins with the name. Theories abound, but certainty is a lost cause. Some think it may come from the French in Louisiana: "barbe a queue" translated as "from whiskers to tail," which is neat description of a whole roasted beast. (And seconded by the Oxford English Dictionary, which credits the origin of the word to French-speaking Haiti). Others feel that the Spanish "barbacoa" is more likely. Yet others look to early advertisements for bar, beer, and pool establishments--bar-beer-cue. Some name a Texas ranch, with the brand --BQ on their cattle, legendary for their hospitality. Who knows?"

I don't care who is credited for discoverig it, I'm just darn happy they did!

There have been stories of roast,accidentally-or otherwise,pig from the Chinese from burned wood over 3000 yrs ago.

J the man you talked to probably wasn't slow smoking and adding much flavor. Pork, if the rub is on the outside of the pig, won't give any flavor to the inside unless they mix the skin with the cut up meat. I'm sure he's passionate about the rub being from the original BBQ. That's probably why it didn't taste, the rub was old and had no flavor ....hahaha

Well here's MY theory

BBQ as we talk about on this board, is VERY American, something we can call our own. The methods that other countries use would exactly be smoking, they are mostly grilling with smoke flavor.

We started in America doing pigs in pits low and slow so I'm officially claiming "low and slow" as American own, born and bred but very much a descendant of all these other methods.

And remember, it's not where you started, but where you are headed. We've made a lot of improvements (and a few missteps) in our search for the perfect BBQ.

Maybe I'll write it up with as my theory.

Copyright 2005 by Smokin Okie and the forum gang


That's my theory and I'm sticking to it.

Great idea Smokin! Ya know what would be interesting is to get one theory pre-brewskies (I never touch the stuff) and one post-brewskies! Wouldn't that be a kick!!!