A ribfest (short for rib festival ), sometimes called a rib cook-off , is a type of food festival that occurs throughout the United States and Canada .
41-469: The size of each ribfest is often measured by the number of traveling professional "rib teams" which sell food and compete at the events. A rib festival generally has multiple food vendors selling barbecue beef or pork ribs , pulled pork sandwiches, chicken , coleslaw , baked beans , and other related food choices. The vendors usually compete against one another for top spot in several categories including: Best Ribs, Best Sauce, Best Pulled Pork, and
82-637: A blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat
123-514: A "framework of sticks set upon posts". A popular folk etymology of the word says that the term is derived from the French barbe à queue ("from beard to tail") signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology. The term itself has two spellings in English: "barbecue" and "barbeque". While in most countries the spelling "barbecue"
164-547: A Barbaqued." Samuel Johnson 's 1755 dictionary gave the following definitions: While the standard modern English spelling of the word is barbecue , variations including barbeque and truncations such as bar-b-q or BBQ may also be found. The spelling barbeque is given in Merriam-Webster as a variant, whereas the Oxford Dictionaries explain that it is a misspelling which is not accepted in standard English and
205-458: A Halal case. Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973. Cabrito, a specialty especially common in Latin American cuisine such as Mexican , Peruvian , Brazilian , and Argentine , is usually slow roasted. In Mexican cuisine, there are a variety of dishes including Birria (a spicy goat stew) and cabrito entomatado which means it is boiled in
246-455: A custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence". Today, people in the US associate barbecue with "classic Americana". In American English usage, grilling refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting . In
287-448: A gamey flavour. Goat meat is also a major delicacy in Nepal , and goats are sacrificed during Dashain , the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. Bhutun is made from the intestines and stomach, rakhti from the blood, karji-marji from the liver and lungs, and
328-458: A grill consisting of a wooden framework resting on sticks above a fire. This framework was also used to store food above ground and for sleeping. The flames and smoke rose and enveloped the meat, giving it a certain flavor. Spaniards called the framework a barbacoa. Another form of barbacoa involves digging a hole in the ground, burning logs in it and placing stones in it to absorb and retain heat. Large cuts of meat, often wrapped in leaves, often
369-455: A household, as opposed to a cow or even chicken. A lot of "choma" or barbecued meat is made with goat meat and is a great delicacy in many parts of the country. Among the Chaga people of Tanzania, a ceremonial goat (locally called ndafu ) is gutted and roasted whole as part of a centuries-old tradition. The ceremonial goat is the preferred replacement to the wedding cake used in many weddings around
410-435: A hunt, solidifying the braais' importance to tradition. Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used. The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat. It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on
451-566: A tomato and spices sauce. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi . On the Indian subcontinent , Mutton biryani and mutton curry are prepared in parts of Uttar Pradesh , Telangana and Bihar , use goat meat as a primary ingredient to produce a rich taste. Goat curry is a common traditional Indo-Caribbean dish. In Bangladesh , West Bengal , traditional meat dishes like kosha gosht and rezala are prepared using meat from goats with meat that has rich taste and
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#1732844503599492-431: A typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, barbequeing refers to 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
533-479: A vinegar-based sauce, the center of the state uses Lexington-style barbecue , with a combination of ketchup and vinegar as its base, and western North Carolina uses a heavier ketchup base. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning ( dry rubs ) and smoked over hickory wood without sauce. The finished barbecue
574-501: A whole goat or lamb , are placed above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano , an African abolitionist, described this method of roasting alligators among the "Mosquito people" ( Miskito people ) on his journeys to Cabo Gracias a Dios on the Mosquito Coast, in his narrative The Interesting Narrative of
615-502: Is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat. The words "barbecue" and "grilling" are often used interchangeably, although some argue that barbecue
656-701: Is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor and indoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat
697-412: Is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat. In practice, the lines blur because it is hard to define what is low temperature and what is high temperature and because many champion barbecue cooks now cook meats such as beef brisket at higher temperatures than was traditional. The term barbecue
738-410: Is also used to designate a flavor added to food items, the most prominent of which are potato chips . Goat meat Goat meat is the meat of the domestic goat ( Capra hircus ). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton , along with sheep meat. The culinary name "chevon",
779-484: Is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature . Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked. Grilling
820-538: Is best avoided. In the Southeastern United States , the word barbecue is used predominantly as a noun referring to roast pork, while in the Southwestern states cuts of beef are often cooked. Because the word barbecue came from native groups, Europeans gave it "savage connotations". This association with barbarians and "savages" is strengthened by Edmund Hickeringill 's work Jamaica Viewed: with All
861-470: Is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine , Middle Eastern , Indian , Indonesian , Nepali , Bangladeshi , Pakistani , Abruzzese , Mexican , Caribbean ( Jamaica ), Haitian cuisine , Dominican cuisine and Ecuadorian . Cabrito , which is baby goat, is a very typical food of Monterrey , Nuevo León , Mexico; in Italy it
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#1732844503599902-404: Is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed , curried , baked , grilled , barbecued , minced , canned , fried , or made into sausage . Goat jerky is also another popular variety. Goat meat is used in a great number of traditional ceremonies in many parts of Africa. In Kenya, for instance, you are more likely to find a goat slaughtered in many
943-557: Is heated by roasting or smoking over wood or charcoal . These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences. The English word barbecue and its cognates in other languages come from
984-533: Is often served as a side dish. Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking. Grilling is done over direct, dry heat, usually over a hot fire over 260 °C (500 °F) for a few minutes. Grilling and smoking are done with wood, charcoal, gas, electricity, or pellets . The time difference between smoking and grilling
1025-409: Is then served with barbecue sauce on the side. In South Africa, braais are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity. The act of convening around a grill is reminiscent of past generations gathering around open fires after
1066-733: Is used, the spelling "barbeque" is occasionally used in Australia , New Zealand , and the US. Spanish explorer Gonzalo Fernández De Oviedo y Valdés was the first to use the word barbecoa in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española . After Columbus landed in the Americas in 1492, the Spaniards apparently found Taíno roasting meat over
1107-602: The Spanish word barbacoa , which has its origin in an indigenous American word. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida ; it has entered some European languages in the form of barbacoa . The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as
1148-644: The Life of Olaudah Equiano . Linguists have suggested the word was loaned successively into Spanish , then Portuguese , French , and English . In the form barbacado , the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion : "the Indians in stead of salt doe barbecado or dry and smoak fish". According to the Oxford English Dictionary ,
1189-735: The Peoples Choice Award. The rib festivals often coincide with music festivals, such as the " Dallas Ribfest Gospel BBQ", or Cleveland 's "Great American Rib Cook-off & Music Festival". After 30 years, Ribfest in St. Petersburg, Florida celebrated its final event in 2019. The festival raised nearly $ 4.5 million for local non-profits throughout the years. Dawson Creek, British Columbia held its first ribfest event in 2023. Barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand)
1230-616: The Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism . However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true. Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry 's Great Voyages , which in Warnes's eyes, "present smoke cookery as
1271-505: The World , Dampier wrote, "and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot [0.91 m] from the Ground". As early as the 1730s, New England Puritans were familiar with barbecue, as on 4 November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes
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1312-518: The central region. In Indonesia , goat meat is popularly skewered and grilled as sate kambing , or curried in soups such as sup kambing and Gulai kambing . In Filipino cuisine , goat meat, or in Filipino kambing , was cooked in multiple varieties. From sinampalukan, papaitan , caldereta , kilawin and others. It was commonly seen and used in Ilocano cuisine. As of the early 2020s, Australia
1353-450: The feet – khutti – are often made into soup. Sukuti is a kind of jerky , while sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of momos , thukpa , chow mein and other dishes in various parts of the country. Taasa is another popular fried goat meat dish in Nepal, particularly popular in districts of
1394-518: The first recorded use in modern form was in 1661, in Edmund Hickeringill 's Jamaica Viewed : "Some are slain, And their flesh forthwith Barbacu'd and eat"; it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669–1670. The first known use as a noun was in 1697 by the English buccaneer William Dampier . In his New Voyage Round
1435-403: The grill. This potluck-like activity is known as "bring and braai". Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill. Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish. Mielie pap , also known as "Krummel pap", is a crumbled cornmeal that
1476-511: The number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually. While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors, especially in cities such as New York City and San Francisco. Costco stores in the Philadelphia suburbs keep whole frozen goats in
1517-537: The population was estimated in 2020 at 4.9 million. Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. Despite being classified as red meat, goat
1558-415: The product was the United States, with an average 60% volume share in the first half of the decade. According to Meat & Livestock Australia , 2,364,307 goats were slaughtered there in 2023. The bulk of them were feral rangeland goats , captured and gathered through goat depots, and then sent to an abattoir. Feral goats range all over Australia, but are most prevalent in western New South Wales , where
1599-623: The southern Brazilian churrasco and the Southern Cone asado . For barbecue in the United States , each Southern locale has its own variety of barbecue, particularly sauces. In recent years, the regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. South Carolina is the only state that traditionally features all four recognized barbecue sauces , including mustard-based, vinegar-based, and light and heavy tomato-based sauces. North Carolina sauces vary by region; eastern North Carolina uses
1640-849: The world. Italian , Greek , Serbian , and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for lamb or beef), with the North of Portugal serving it as well on Christmas Day; goat dishes are also an Easter staple in the alpine regions of central Europe, often braised ( Bavaria ) or breaded and fried ( Tyrol ). Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets , including those that serve immigrants from Asia and Africa who prefer goat to other meat. As of 2011
1681-421: Was responsible for only 0.4% of worldwide goat meat production, and its domestic market was small; only 9% of locally produced goat meat was consumed there. However, the country was also the world's largest exporter of the product: 35% of all of its exports, accounting for 44% of its global export value. Most of Australia's goat meat exports were in the form of frozen whole carcasses. The country's biggest market for