National BBQ Week – May 26-June 1, 2025

History of National BBQ Week

The word ‘barbecue’ is said to have come from the Caribbean word ‘Barabicu,’ a structure made of sticks used for cooking by the indigenous people of the Caribbean who were called Taino. Food was prepared over an indirect flame and placed to the side or above the fire. It resulted in a charred and smokey flavor. The Spanish explorers who encountered this native cooking style around the 16th century adapted it and called it ‘Barbacoa.’ Traveling north to the U.S., the Spanish brought the technique along with them. Eventually, the cooking method made its way to different colonies and later to different parts of the globe.

It became so popular that in 1755, the word ‘barbecue’ was entered into The Dictionary of the English Language by Samuel Johnson. It was a convenient way to quickly and cheaply feed large groups of people at social events such as political parties and weddings. By the 19th century, it was a staple cooking method in the U.S., especially in Southern states with pork being the meat of choice.

In the U.K., barbecuing is a fast cooking process done directly over high heat. Popular foods to throw on the BBQ include beef burgers, steaks, pork sausages, lamb, chicken, and salmon. Vegetables and plant-based alternatives have also found their way onto the British backyard BBQ. Whether it be on gas or charcoal-powered cooking source, it’s the quality of the meat and produce that makes for a delectable BBQ.

Even more than a method of cooking, BBQ is also a social event. It brings people together for a celebration of food and friendship. That’s something everyone can warm up to.