Taste Authentic American BBQ at Cooking Classes in Melbourne

If you’ve ever had authentic American BBQ, you could probably tell that this form of cooking is something more than just technique. There’s simply more to it than roasting a slab of meat over a hot grill, and it’s not until you read the history that you can fully appreciate just how steeped in culture and history this culinary tradition is. So, if you’ve been wondering about the magic of American BBQ or what to expect from BBQ classes in Melbourne, read on! We’re about to take a deep dive into the world of American BBQ.

What exactly is American BBQ and where did it come from?

There are plenty of people out there who think, “What’s so special about American BBQ? Americans weren’t the first people to realise that grilling meat is delicious." Of course, Americans didn’t discover cooking meat over fire – that’s a method of cooking that humans have used since we first discovered fire thousands of years ago. However, there’s something quite unique about American BBQ, and it goes far beyond simply throwing a piece of meat on the fire.

American BBQ actually refers to a long, slow process of cooking meat over indirect flame. Early colonisers in the United States learned this technique from the Native American peoples, who would dry and smoke their protein sources instead of cooking them over a flame. This method was not only delicious, but it preserved the meat so that it could be stored in the winter. Some communities were preserving fish with this method, while others were smoking deer, rabbits and other furry animals further inland.

One key thing that many historians leave out of the origin story of American BBQ is the influence of enslaved Africans. As culinary historian Michael Twitty explains, communities in West and Central Africa were using some of the same methods of cooking meat as Native American peoples, long before slavery. Their spicing may have been different, but the smoking and slow roasting was similar. In the United States, then, those traditions lived on, and it was primarily enslaved men who became the best BBQ pitmasters of America. If European immigrants are said to have developed BBQ in places like Texas, Kentucky, and the Carolinas, it’s because they learned from the original BBQ masters in the South.

What kind of meat is used in American BBQ?

Although it may surprise you, this question can be pretty emotionally charged! In the South, American BBQ means pork. Pigs were brought over with Spanish colonialism, and these wily animals quickly became feral and widespread. Hunting one may have been a challenge, but the end result was an absolutely delicious meal. One thing that you might learn from BBQ cooking classes is that a true pitmaster would never simply cook one part of the pig. Instead, the entire animal is roasted using a method of low and slow heat until the meat is tender and smoky. You can learn this technique at meat smoking classes in Melbourne. 

The further West you go in the United States, BBQ can encompass beef as well. Texans, for instance, had more land for cattle farming than was possible in the South, making beef the obvious choice. Then, there are those crazy Californians, who think you can BBQ chicken and veggies, but even they know not to proclaim that they’re eating authentic American BBQ.

Did you want sauce with that?

Just like meat preferences, to sauce or not to sauce (and which sauces to use) is a philosophical debate. In some regions of the States, it would be irreverent to flavour the meat with anything other than salt and spices. Other BBQ traditions include a vinegar sauce. There are even pockets on the American BBQ map where mustard-based sauces are a-okay.

If you were to do a tour of American BBQ in the US, you would find a varied palette: tangy, vinegary, tart, sweet, savoury, garlicky, and spicy. Just be careful about how loudly you voice your favourites depending on where you’re located.

How to learn American BBQ at cooking classes in Melbourne

American BBQ is a difficult culinary style to master. Part of the problem is that most of us don’t have the tools at home to roast an entire pig. Sure, you can invest in the proper equipment and devote the many hours - somewhere between six and 12 - to keep the fire going and shovelling the coals underneath the pig. But, if you’re not 100 per cent sure that you will enjoy the traditional pitmaster way of doing things, there are some other options.

You can take BBQ cooking classes in Hawthorn or meat smoking classes in Melbourne, for instance, to learn the basics of this American tradition. This is a great way to learn about the many different styles of American BBQ from Texas-style beef briskets to Southern-style Pulled Pork. Then, if you find a style that you particularly like, then maybe you can start experimenting at home to become the pitmaster of the neighbourhood. Trust us, the wonderful smell alone will attract enough people that you’ll never have leftovers.

What’s new in American BBQ? 

Despite the idea that American BBQ is a static tradition, there are constantly new twists and turns in the BBQ world. One of the most exciting recent trends in American BBQ is the emphasis on using heritage-breed whole hogs for better flavour. These pigs are raised, not on commercial feed which produces a bland meat, but on diverse omnivorous diets in free-range environments.

Another swing in the culinary tradition has to do with the fuel. Obviously, the original pitmasters were using whatever wood they had on hand. Today, we can use a variety of specially-designed grills and smokers to get the end result we want. But the latest trend? Get back to the basics. Cherry Wood and other native trees are making their way into the best American BBQ restaurants in the US.

Here in Australia, it would be interesting to explore how our unique native plants could be used to create distinctive American BBQ, Australia style. Of course, there’s only one way to find out - take some BBQ cooking classes in Melbourne and start experimenting!

References

1) theguardian.com