techniki: Barbecue

Evidence: 100 • authority: 72

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with regional and national variations to describe various cooking methods, employing live fire and smoke to cook food. The term is applied to the devices associated with those methods, the broader cuisines these methods produce, and the meals or gatherings at which this style of food is cooked and served. Though, the cooking methods associated with barbecuing vary. The various regional variations of barbecue can be categorized into methods using direct or indirect heating. Indirect barbecues are associated with US cuisine, in which meat is heated by roasting or smoking over w…

Evidence: 67 • authority: 72

This is a list of notable barbecue restaurants. Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours. The term as a noun can refer to the meat, the cooking apparatus itself (the "barbecue grill" or simply "barbecue") or to the party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barb…

Evidence: 62 • authority: 72

Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is now more commonly used, while beech is used to a lesser extent than both oak and alder. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North Am…

Evidence: 38 • authority: 92

The Significant Impact of Biomass Burning Emitted Particles on Typical Haze Pollution in Changsha, China.. In this study, typical haze pollution influenced by biomass burning (BB) activities in Changsha in the autumn of 2024 was investigated through the mixing state and evolution process of BB particles via the real-time measurement of single-particle aerosol mass spectrometry (SPAMS). From the clean period to the haze period, the PM 2.5 concentration increased from 25 μg·m -3 at 12:00 to 273 μg·m -3 at 21:00 on 12 October, and the proportion of total BB single particles in the total detected particles increased from 17.2% to 54%. This indicates that the rapid increase in PM 2.5 concentrati…

Evidence: 38 • authority: 72

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.