A Brief Evolution of the Barbecue
Barbecue is both food and a style of cooking food. Either way, it is as old as the Stone Age; must have began when man domesticated fire some half a million years ago. However, grilling food in your backyard happened only fairly recently. Like, well into the 1940s barbecuing can be found in campsites and picnics. But after World War II, it became the rage as the suburbs filled up.
Barbecuing is extremely popular in many cultures, relatively inexpensive, and easy-as-pie to do. Barbeque varies by region in the world and yet it simply involves meat heated indirectly over open flame. A variety of meats can be used – pork, beef, lamb, or chicken, ranging from thin slices to chunks to blocks of meat, and in some places, a whole animal. By itself, the meat is without much flavor, hence, overtime an assortment of sauces, rubs, and other flavorings were added to enhance the taste.
Modern times saw how much more enjoyable barbecue can be in terms of taste depending on the point when the flavorings were added to the meat, the role smoke plays as enhancer, the cooking temperature and cooking time, and even what equipment and fuel are used. The meat may be ground or processed into sausage or kebabs, may be marinated or rubbed with spices before cooking. Sauce or oil is applied before, during or after cooking, or any combination of these.
Asian-style BBQ in UW Korean Restaurant
Americans are born to love barbecue and many flock to Korean Tofu House for the adventure. Many love our beef bulgogi BBQ and spicy pork BBQ. If you are around UW and craving Asian barbecue for a change, a visit to our UW Korean restaurant might just be the adventure you’re looking for.