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Do you want to wow your friends at the next neighbourhood barbecue! But how much do we really know about the art of barbecuing?

1) Barbecues originated in pig-pickins, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.

2) The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

3) The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.

4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.

5) According to the Barbecue Statistics, half of all marshmallows consumed in the U.S. have been toasted over a grill.

6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is unclear. Some folks believe it might have came from the American-Indian word barbacoa for a wood on which foods were cooked.
Do you want to add a smokey flavour to your gas-grill-cooked foods. Use liquid smoke. This is a condensation of actual smoke, that can be easily added to your barbecue marinade or sauce.

9) Briskets are anextremely hard cut of meat. It is taken from a cows chest. They take one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a 8-pound piece!

10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

Now youre set to impress your family and friends! Do you want even more barbecuing tips. Competition barbeque secrets are revealed here!