Nothing beats good barbecue!
Did you know that eating barbequed meats, cooking low and slow over indirect heat, can be traced back as far as 700 B.C.? Prepared Foods magazine reports that “barbecue” actually began in the New World. When they got to the Americas, Spanish explorers saw Native Americans (Cherokees and Creek Indians of the Carolinas) using wooden racks to smoke or dry fish, birds and meats. Later, the Spanish imported cattle and pigs. (1)
In a pit or on a grill, a good sauce is key. Here are five easy barbeque marinades for meat, poultry, fish or vegetables.Download