The History of Smoked Foods
Did you know the word
barbecue derived from Caribbean natives who smoked meat over a rack and they called the process "barbacoa?" This is according to
Wikipedia.org.
The Jewish culture was among the early smokers of meat and they brought us from Europe their methods of smoking less desirable cuts of meat. Meats like our beloved brisket and pastrami.
Early fishermen smoked fish and used salt to preserve their foods for long winters.
In America today, we usually associate smoked meat with barbecue.
Wikipedia also says, "The 'low and slow' cooking methods made these cuts a delicacy still sought after today."
How about every day?! That's how a
SmokinTex smoker works -- low and slow to make the best tender and juicy meat or fish or chicken.
They go on to talk about the breaking down of tissues and collagen, but that's too scientific.
We can all imagine the cave man (probably rather a cave woman) tired of the same old red meat dinner served raw and decided to throw it on the fire. Of course, after a genius discovered fire.
Were hickory trees around then? Don't know. Have to look that up in Wikipedia.
Any hoo, smokin' meat was born and we can't get enough of it!
That's why SmokinTex was created!
