Have you ever kicked back a few beers on a hot day, looked at your barbeque, and wondered who first got the idea for roasting meat over a fire? Well, wonder no more! As grilling season kicks into high gear, we’re going to take you through a (brief) history of barbeque through the ages.
Barbeque: A History
While humans have been grilling meat over fire almost since the dawn of time, and other countries have their own traditions (see: Korean and Mongolian barbeque), the origin of North American barbeque comes from the 1800’s in the United States. The origin of the word “barbeque” is still shrouded in mystery. Some people say that it comes from the West Indies term “barbacoa,” which is a slow-cook method that uses hot coals, while others say it comes from the French phrase “barbe a queue,” meaning “from head to tail.” However, we do know that the tradition began in the south, with pig meat. Because of how big the animals were, and the lack of good places to store them, meat had to be eaten fast, and pigs were the most abundant in the south. Whole neighbourhoods would be invited to partake in the bounty, giving rise to the traditional Southern Barbeque.
Of course, this tradition didn’t stay in the American South, and numerous inventors have built on this tradition, each bringing something new to the table. In the early twentieth century, a relative of Henry Ford named Edward G Kingsford invented the modern day charcoal briquette. In the mid-twentieth century, a man named Don McGlaughlin invented the outdoor gas grill.
Today, barbequing is a tradition across North America throughout the summer months, and we at Spragg’s are proud to help you carry it on. If you’re looking to get your BBQ on this summer, be sure to pick up some meat at our newest location in Calgary, Alberta. You can find us at 9675 Macleod Trail S., and we’re open from 10 AM – 6 PM, seven days a week.
About Spragg’s Meat Shop
Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.