BARBECUE, BROIL, ROAST, DEFINITION--WHAT IS THE DIFFERENCE?

 Barbecue

Definition:

           First of all, let me say: Modern usage is mostly Amerifictation and there exists NO REAL definition. However, there are now three generally accepted definitions for this term. All three are wrong or incorrect Americanized versions.

          The first states that barbecue is a food dish consisting of a whole (or good part) of an animal (usually Pig) slow cooked over a smouldering fire for a long period of time. 
Barbecue is also an event or gathering in which people come together to celebrate and eat barbecue (first Definition.
          The third refers to the  broiler,broiling pit, grill, or spit used to do the cooking. Of course, portable, charcoal, natural gas or propane broilers are usually equipped with  covers or lids; so that any food is BAKED rather than being BROILED or ROASTED.
          These are basically the definitions you'll find in Webster's or any other North American Dictionary. By common Knowledge. barbecue is a process of preparing food that requires smoke (not good for you; or anyone breathing the second-hand smoke and a possible carcinogen) low temperatures and long periods of time. The meats typically chosen for barbecue include, but are not limited to pork shoulder, brisket, ribs, very rarely lamb or mutton in North America whole hogs, and other beef , and pork. As is true in the case of much of North American Cooking, Vegetables are basically forgotten about.
          Of course North Americans now refer to "barbecue grills" when they mean gas broilers. You often hear people say they'll be serving chicken, hamburgers ,"hot dogs" or steaks, at their barbecue. 
The truth is , and all that really matters that much-- I think, Is that barbecue is a gathering, a meal, a sharing of "good times", food and companionship. Barbecue now brings people together(like the Sunday picnic in bye-gone days; and allows them to be happy. Barbecue is all about good times, good friends, and sometimes-- rarely-- it is about good food.
         Often, in the United States of America, foods that are to be barbecued are first boiled, braised, poached, marinated, or simmered, before a possible final grilling, which is added only and purely--for cosmetic effect. On very rare occasion an animal, fowl or vegetable may actually be broiled (roasted), or grilled, slowly, either whole or cut in pieces, on a spit or rack over a pit, using direct heat and basted with highly-seasoned, sauce--but this is broiling and not really barbecue. 
          Barbecue may also mean meat or other food that has been steamed or braised as in the case of Hawaiian barbequed pig, or deep-fried and served with or without a sauce. Modern “American” style barbecue is more often cooked indoors  than out . Just go to an "American Style" barbecue restaurant.

          The U.S.A. form or style of barbecuing began in the late 1800’s, during cattle drives out “West’. 
         While on the trail, there wasn’t much to eat and what they did get was usually the lower quality of the already inferior American beef

True to American philosophy, and dream, cattle Barons of the times were more concerned about profits then feeding their hands and thus, the cowhands were fed the disposable, often rancid, or rotting; cuts of beef.

The main choice for this was Brisket, which was like all American beef, very tough and stringy. However the cowboys learned that if you left this meat to cook for a long period of time (5-7 hours) at a very low temperature (which usually meant simmering in a large cauldron or kettle) that what was once a disposable cut of beef became a treat; or at least could be forced down without getting deathly ill. 
During this time, the cooks (those with some actual knowledge of cooking) began to experiment with French sauces to put on the barbecue beef, thus disguising the rancid, often rotting, taste and making a tastier piece of meat

A large restaurant or commercial kitchen may have two or three different types of broilers, grills, and rotisseries. While all may be used in the preparation of barbecued foods they are not barbecues. The broiler or grill, often called a barbecue in the United States and more recently in Canada, used around the home for outdoor cooking is just that, a broiler or grill, it is not a barbecue. When used in the manner for which they were designed, foods cooked on these devices, are roasted (broiling and roasting actually meaning the same thing).

Barbecue is a cooking technique and while; because of American hype and advertising many Canadians, who have always cooked outdoors and love to grill, commonly use the word, true American style barbecue has never been very popular in Canada.; consequently the new American ploy is to include anything and everything that has been cooked outdoors as barbecue.

        For example-and as you now know-after reading section 1- chapter seven, planking, is a very ancient method of cooking. Planking has had resurgence in recent years and become very popular but, is not a form of barbecue and as presently practiced is a very expensive , quite possibly deadly, cooking technique. I sincerely hope that you having read chapter seven, will refrain from this folly and instead employ one of the original Canadian methods already described.

 Also, barbecue is not a North American invention. The original use of barbecue sauces and/or spices being the same as the original use of  curry sauce or any other powerful mixture of spices; that is to disguise the taste of and to some extent preserve rancid, rotting, or inferior foods.

Broil

Broiling is the the oldest cooking method known to man,Meat or vegetables are coked by  DIRECT heat and may be done: in front of, over, or under hot coals, in front of, over, or under a flame, in front of over or under an electric unit--get the idea?

In modern times, this method may be used for vegetables, and all tender cuts of meat with adequate amounts of fat. Real Veal, for example, should not be broiled since it is too low in fat. Some people claim that large cuts of pork should not be broiled, because pork requires thorough cooking; but then; many of the same people badly OVER-COOK pork.

Roast

Definition: While most Canadians and most North Americans, including myself, often refer to it as such , the term "Roast"  not indicate a cut of meat. Really, why would any-one refer to a joint or cut of meat which is to be steamed, stewed, braised, broiled, boiled, or yes, even barbecued as a roast?

Roast means: To cook by direct, dry heat on a spit, (although, in the case of meats, we often still refer to it as roasting, any cooking, done in any oven; is really baking).
At first glance, baking and roasting appear to be the same, except that baking uses reflected (usually uniform) heat; but, that seemingly small difference can produce a huge difference in flavour. Any food that is roasted will be slightly hotter on one side (the one nearest the heat source) juices act and move differently, connective tissues are affected differently, and the food is cooked differently.
Roasting is basically the same as broiling except that, in the case of roasting only, a small shallow pan may be used to catch and collect juices; which can then be used for basting or for the production of sauces.

Fat or fat content is very important to the successful roasting of any meat.

The meat may be "larded" or have strips of fat lain over--BUT NO ADDED WATER OR OTHER LIQUID AND IS NEVER COOKED IN A COVERED OR DEEP POT OF PAN, AS THIS CREATES STEAM. THE RESULT WOULD BE A PRODUCT THAT HAS BEEN BRAISED OR STEAM COOKED.

 IT WOULD NOT BE ROASTED.

VERY FEW NORTH AMERICANS ACTUALLY ROAST. ANYTHING.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.