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BBQ Trivia Quiz Questions and Answers

BBQ trivia quiz with answers about Barbecue


BBQ Trivia Quiz Questions and Answers

What is barbecue?
A: Barbecue or barbeque (informally BBQ) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.

Barbecuing is usually done where?
A: Outdoors over wood or charcoal.

Restaurant barbecue may be cooked in what?
A: Large, specially-designed brick or metal ovens.

Barbecue is practiced in many areas of the world and there are numerous what?
A: Regional variations.

Barbecuing techniques include what methods?
A: Smoking, roasting or baking, braising and grilling.

The technique for which it is named involves cooking using what at low temperatures and long cooking times (several hours)?
A: Smoke.

What is braising?
A: Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat.

Grilling is done over direct, dry heat, usually over what?
A: A hot fire for a few minutes.

The English word "barbecue" and its cognates in other languages come from what Spanish word?
A: Barbacoa.

Etymologists believe this to be derived from barabicu found in what language?
A: The language of the Arawak people of the Caribbean and the Timucua people of Florida.

It has entered some European languages in what form?
A: Barbacoa.

The Oxford English Dictionary (OED) traces the word to La Hispaniola and translates it as what?
A: A "framework of sticks set upon posts".

After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting meat over what?
A: A grill consisting of a wooden framework resting on sticks above a fire.

The flames and smoke rose and enveloped the meat, giving it what?
A: A smokey flavor.

Traditional barbacoa involves doing what?
A: Digging a hole in the ground and placing some meat, usually a whole lamb, above a pot so the juices can be used to make a broth.

It is then covered with what?
A: Maguey leaves and coal and set alight.

The cooking process takes how long?
A: A few hours.

Olaudah Equiano, an African abolitionist, described this method of roasting “what”, among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios?
A: Alligators.

The first known use of the word as a noun was in 1697 by whom?
A: The British buccaneer William Dampier.

While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as what may also be found?
A: bar-b-q or BBQ.

The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a what?
A: A variant.

In the southeastern United States, the word barbecue is used predominantly as a what?
A: A noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.

Today, those in the U.S. associate barbecue with what?
A: "Classic Americana."

In American English usage, grilling refers to a fast process over high heat while barbecuing refers to what?
A: A slow process using indirect heat or hot smoke, similar to some forms of roasting.

In a typical U.S. home grill, food is cooked on a grate directly over what?
A: Hot charcoal.

In a U.S. barbecue the coals are dispersed to where?
A: The sides or at a significant distance from the grate.

In British usage, barbecuing refers to what?
A: A fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling.

Its South American versions are the southern Brazilian what?
A: Churrasco and the Argentine asado.

In the Southern United States, barbecues initially involved the cooking of what?
A: Pork.

During the 19th century, pigs were a low-maintenance food source that could be what?
A: Released to forage in woodlands.

When food or meat supplies were low, these semi-wild pigs could then be what?
A: Caught and eaten.

According to estimates, prior to the American Civil War, Southerners ate around how much pork for every pound of beef they consumed?
A: Five pounds.

Because of the effort to capture and cook these wild hogs, pig slaughtering became a what?
A: A time for celebration and the neighborhood would be invited to share in the largesse.

In Cajun culture, these feats are called what?
A: Boucheries or "pig pickin's".

What grew out of these gatherings?
A: The traditional Southern barbecue.

Each Southern locale has its own variety of what?
A: Barbecue, particularly sauces.

North Carolina sauces vary by what?
A: By region.

Eastern North Carolina uses what type of sauce?
A: A vinegar-based sauce.

The center of the state uses Lexington-style barbecue, with a combination of what as their base?
A: Ketchup and vinegar.

Western North Carolina uses what?
A: A heavier ketchup base.

Lexington calls itself what?
A: "The Barbecue Capital of the World".

It has more than one BBQ restaurant per how many residents?
A: 1000.

South Carolina is the only state that traditionally includes all what?
A: All four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces.

Memphis barbecue is best known for what?
A: Tomato- and vinegar-based sauces.

In some Memphis establishments and in Kentucky, meat is rubbed with what?
A: Dry seasoning (dry rubs) and smoked over hickory wood without sauce.

The finished barbecue is then served with what?
A: Barbecue sauce on the side.

The barbecue of Alabama, Georgia, and Tennessee is almost always what?
A: Pork, often served with a sweet tomato-based sauce.

Alabama is also known for its distinctive what?
A: White sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on chicken and pork.

A popular item in North Carolina and Memphis is the what?
A: The pulled pork sandwich served on a bun and often topped with coleslaw.

How is pulled pork is prepared?
A: By shredding the pork after it has been barbecued.

Kansas City-style barbecue is characterized by its use of different types of what?
A: Meat, including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish—a variety attributable to Kansas City's history as a center for meat packing.

What is the primary wood used for smoking in Kansas City?
A: Hickory, while the sauces are typically tomato based with sweet, spicy, and tangy flavors.

What prevails in Maryland?
A: Pit beef and is often enjoyed at large outdoor "bull roasts", which are commonly fundraising events for clubs and associations.

Maryland-style pit-beef is not the product of barbecue cookery in the strictest sense; the meat is not what?
A: Smoked but grilled over a high heat.

The meat is typically served rare with a strong what?
A: Horseradish sauce as the preferred condiment.

The state of Kentucky, particularly Western Kentucky, is unusual in its barbecue cooking; the preferred meat is what?
A: Mutton.

This kind of mutton barbecue is often used in communal events in Kentucky, such as what?
A: Political rallies, county fairs, and church fund-raising events.

While many festive foods, such as roasted turkey or ham, are usually served on particular days or holidays, barbecue can be served when?
A: On any day.

Barbecue is often served on what holiday?
A: The Fourth of July, however, it is not only confined to that day.

Barbecues tend to bring people together and serve as a what?
A: A bonding experience at any time of the year.

By the 19th century barbecues became one of the main forms of United States what?
A: Public celebration, especially in celebration of 4 July.

Today, barbecues held in different regions of the country vary in cuisine but the cuisines all hold the same what?
A: Concept of cooking outside and over a fire.

Barbecues today have taken on new meaning yet again with the emergence of what?
A: Competitive barbecue.

Competitive barbecue competitions are held throughout the country in which people will compete by doing what?
A: Cooking barbecue and having it judged by the events judges.

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