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{{Short description|Restaurant that specializes in barbecue-style cuisine and dishes}}
[[File:Saltlickpit.jpg|thumb|300px|Several types of meats being cooked in a [[Barbecue grill|pit]] at a barbecue restaurant]]
[[File:Saltlickpit.jpg|thumb|300px|Several types of meats being cooked in a [[Barbecue grill|pit]] at a barbecue restaurant]]


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===United States===
===United States===
In northern and midwestern areas of the United States, a barbecue restaurant may be referred to as a "barbecue joint".<ref name="Caldwell"/> In southern areas of the U.S., a barbecue restaurant may be referred to as a "barbecue" or "barbecue place", rather than as a barbecue restaurant.<ref name="Caldwell"/> Some barbecue restaurants may be referred to as "shrines" or as a "barbecue shrine",<ref name="Rotary International"/><ref name="Stubblefield Heyhoe Grablewski"/><ref name="Witzel"/><ref name="Browne Bettridge"/><ref name="Berry"/> which can refer to those that have earned a strong reputation for purveying high-quality food over the course of several years, and even over the course of generations.<ref name="Mills & Tunnicliffe2"/>
In northern and midwestern areas of the [[United States]], a barbecue restaurant may be referred to as a "barbecue joint".<ref name="Caldwell"/> In southern areas of the U.S., a barbecue restaurant may be referred to as a "barbecue" or "barbecue place", rather than as a barbecue restaurant.<ref name="Caldwell"/> Some barbecue restaurants may be referred to as "shrines" or as a "barbecue shrine",<ref name="Rotary International"/><ref name="Stubblefield Heyhoe Grablewski"/><ref name="Witzel"/><ref name="Browne Bettridge"/><ref name="Berry"/> which can refer to those that have earned a strong reputation for purveying high-quality food over the course of several years, and even over the course of generations.<ref name="Mills & Tunnicliffe2"/>


===Portugal and Brazil===
===Portugal and Brazil===
[[File:Churrasco carioca.jpg|thumb|[[Brazil]]ian ''[[churrasco]]'']]
[[File:Churrasco carioca.jpg|thumb|[[Brazil]]ian ''[[churrasco]]'']]
A ''[[churrascaria]]'' is a place where meat is cooked in ''[[churrasco]]'' style, which translates roughly from the [[Portuguese language|Portuguese]] for '[[barbecue]]'. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant.<ref name=FDC>{{cite web|title=Our History |url=http://www.fogodechao.com/home/our-history/ |website=Fogo de Chão Churrascaria Brazilian Steakhouse |publisher=Fogo de Chão (Holdings) Inc |accessdate=2014-06-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20140605051955/http://www.fogodechao.com/home/our-history/ |archivedate=2014-06-05 |df= }}</ref> Some churrascarias offer all-you-can-eat dining in a style that is referred to as ''[[rodízio]]''.<ref name="St. Martins Press"/><ref name="Rio For Partiers"/> They may offer many types of barbecued meats.<ref name="St. Martins Press"/> In Brazil, a ''churrascart'' is a [[food cart]] that serves ''churrasco'', and they are common in the country.<ref name="St. Martins Press"/>
A ''[[churrascaria]]'' is a place where meat is cooked in ''[[churrasco]]'' style, which translates roughly from the [[Portuguese language|Portuguese]] for '[[barbecue]]'. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant.<ref name=FDC>{{cite web|title=Our History |url=http://www.fogodechao.com/home/our-history/ |website=Fogo de Chão Churrascaria Brazilian Steakhouse |publisher=Fogo de Chão (Holdings) Inc |access-date=2014-06-01 |url-status=dead |archive-url=https://web.archive.org/web/20140605051955/http://www.fogodechao.com/home/our-history/ |archive-date=2014-06-05 }}</ref> Some churrascarias offer all-you-can-eat dining in a style that is referred to as ''[[rodízio]]''.<ref name="St. Martins Press"/><ref name="Rio For Partiers"/> They may offer many types of barbecued meats.<ref name="St. Martins Press"/> In Brazil, a ''churrascart'' is a [[food cart]] that serves ''churrasco'', and they are common in the country.<ref name="St. Martins Press"/>


==Operations==
==Operations==
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===Mexico===
===Mexico===
In [[Central Mexico]], barbecue outlets are common and numerous in midsize to large size cities, and often exist at roadside stalls in outlying areas of the metropolitan area.<ref name="Cowen"/> These outlets may not qualify as being restaurants per se, although they often offer the same types of foods.<ref name="Cowen"/> These outlets may offer [[barbacoa]]-style foods.<ref name="Cowen"/> In this region, when quantities of meats are depleted, the restaurant or outlet typically closes.<ref name="Cowen"/>
In Central Mexico, barbecue outlets are common and numerous in midsize to large size cities, and often exist at roadside stalls in outlying areas of the metropolitan area.<ref name="Cowen"/> These outlets may not qualify as being restaurants per se, although they often offer the same types of foods.<ref name="Cowen"/> These outlets may offer [[barbacoa]]-style foods.<ref name="Cowen"/> In this region, when quantities of meats are depleted, the restaurant or outlet typically closes.<ref name="Cowen"/>


===Philippines===
===Philippines===
[[Mongolian barbecue]] restaurants are popular in the [[Philippines]].<ref name="Walker"/> In 1991 it was suggested that this may be due in part to the economic [[recession]] that was occurring in the early 1990s, because many Mongolian barbecue restaurants operate as affordable [[buffet]]s that enable diners to eat as much as they desire.<ref name="Walker"/>
[[Mongolian barbecue]] restaurants are popular in the [[Philippines]].<ref name="Walker"/> In 1991 it was suggested that this may be due in part to the economic [[recession]] that was occurring in the early 1990s, because Mongolian barbecue restaurants operate as affordable [[buffet]]s that enable diners to eat as much as they desire.<ref name="Walker"/>


===South Korea===
===South Korea===
{{see also|Korean barbecue}}
{{see also|Korean barbecue}}
[[File:Korean barbecue-Deungsim gui and mushroom-01.jpg|thumb|[[Korean barbecue]] at a restaurant in South Korea]]
[[File:Korean barbecue-Deungsim gui and mushroom-01.jpg|thumb|[[Korean barbecue]] at a restaurant in South Korea]]
Barbecue restaurants in [[South Korea]] are referred to as ''gogi-jip'' ([[English language|English]]: "meat house").<ref name="Park">{{cite web | last=Park | first=Jaysen | title=Seoul's 5 best Korean barbecue restaurants | website=CNN Travel | date=September 26, 2011 | url=http://travel.cnn.com/seoul/eat/city-essentials/seoul’s-5-best-bbq-583679 | accessdate=March 21, 2015}}</ref> They are very common and popular in [[Seoul]].<ref name="Park"/> Daedo Sikdang and Nongoljip are Korean barbecue restaurant franchises that both originated in Seoul.<ref name="Park"/>
Barbecue restaurants in [[South Korea]] are referred to as ''gogi-jip'' ([[English language|English]]: "meat house").<ref name="Park">{{cite web | last=Park | first=Jaysen | title=Seoul's 5 best Korean barbecue restaurants | website=CNN Travel | date=September 26, 2011 | url=http://travel.cnn.com/seoul/eat/city-essentials/seoul’s-5-best-bbq-583679 | access-date=March 21, 2015}}</ref> They are very common and popular in [[Seoul]].<ref name="Park"/> Daedo Sikdang and Nongoljip are Korean barbecue restaurant franchises that both originated in Seoul.<ref name="Park"/>


===United States===
===United States===
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Barbecue restaurants may have one or more pitmasters that oversee the preparation and cooking of foods, along with maintaining fire and food temperatures.<ref name="Veteto & Maclin"/><ref name="Mills & Tunnicliffe1"/> The word "pitmaster" is derived from "the ability to control the fires of the pit".<ref name="Veteto & Maclin"/> The sizes of barbecue restaurants can vary, ranging from very large to smaller-sized buildings, and some exist as mobile [[food truck]]s and [[food booth]]s.<ref name="Mills & Tunnicliffe3"/>
Barbecue restaurants may have one or more pitmasters that oversee the preparation and cooking of foods, along with maintaining fire and food temperatures.<ref name="Veteto & Maclin"/><ref name="Mills & Tunnicliffe1"/> The word "pitmaster" is derived from "the ability to control the fires of the pit".<ref name="Veteto & Maclin"/> The sizes of barbecue restaurants can vary, ranging from very large to smaller-sized buildings, and some exist as mobile [[food truck]]s and [[food booth]]s.<ref name="Mills & Tunnicliffe3"/>


In the U.S., some [[restaurant chain]]s exist, such as [[Sonny's BBQ|Sonny's Real Pit BBQ]], which is a [[Franchising|franchise]] that in 2010 was the largest barbecue restaurant chain in the U.S. with over 130 stores, [[Smokey Bones]], with over 70 stores in 2010, and [[Rib Crib]], with 41 stores in 2008.<ref name="Moss"/>
In the U.S., some [[restaurant chain]]s exist, such as [[Sonny's BBQ|Sonny's Real Pit BBQ]], which is a [[Franchising|franchise]] that in 2010 was the largest barbecue restaurant chain in the U.S. with over 130 stores, [[Smokey Bones]], with over 70 stores in 2010, and [[Rib Crib]], with 41 stores in 2008.<ref name="Moss"/> [[Dickey's Barbecue Pit]] is the largest barbecue franchise in the United States.<ref>{{cite web|url=http://www.qsrmagazine.com/news/dickeys-barbecue-brings-record-thanksgiving-sales|title=Dickey's Barbecue Brings in Record Thanksgiving Sales|date=December 14, 2012|access-date=March 5, 2015}}</ref>


==Cuisine==
==Cuisine==
{{further|List of barbecue dishes}}
{{further|List of barbecue dishes}}
In the United States, barbecue restaurants may offer [[Dish (food)|dishes]] that are slow-smoked or barbecued over a [[Grilling|grill]]. Fare includes [[barbecue sandwich]]es, [[brisket]],<ref name="Cowen"/><ref name="Blaskovich"/> [[barbecue chicken]], [[pulled pork]], [[pork shoulder]],<ref name="Cowen"/> [[pork ribs]], [[beef ribs]], [[beefsteak]]<ref name="Oxford"/> and other foods. Various [[side dish]]es are typically available, such as [[baked beans]],<ref name="Thorn"/> macaroni and cheese, coleslaw and corn on the cob, among others. A variety of [[barbecue sauce]]s may be available, and some barbecue restaurants bottle their own sauces for customer purchase.<ref name="Garner"/> Some barbecue restaurants prepare their foods without any sauces, and may not offer any as condiments.<ref name="Engelhardt"/> This may occur per a preference for the flavor of the meats to stand on their own, rather than being accentuated with flavors from sauces. Some barbecue restaurants use a dry [[spice rub]] to flavor meats.<ref name="Meek"/>
In the United States, barbecue restaurants may offer [[Dish (food)|dishes]] that are slow-smoked or barbecued over a [[Grilling|grill]]. Fare includes [[barbecue sandwich]]es, [[brisket]],<ref name="Cowen"/><ref name="Blaskovich"/> [[barbecue chicken]], [[pulled pork]], [[pork shoulder]],<ref name="Cowen"/> [[pork ribs]], [[beef ribs]], [[beefsteak]]<ref name="Oxford"/> and other foods. Various [[side dish]]es are typically available, such as [[baked beans]],<ref name="Thorn"/> [[macaroni and cheese]], [[coleslaw]] and [[corn on the cob]], among others. A variety of [[barbecue sauce]]s may be available, and some barbecue restaurants bottle their own sauces for customer purchase.<ref name="Garner"/> Some barbecue restaurants prepare their foods without any sauces, and may not offer any as condiments.<ref name="Engelhardt"/> This may occur per a preference for the flavor of the meats to stand on their own, rather than being accentuated with flavors from sauces. Some barbecue restaurants use a dry [[spice rub]] to flavor meats.<ref name="Meek"/>


<gallery class="center" caption="" widths="220px" heights="170px">
<gallery class="center" widths="220px" heights="170px">
File:Mongolianbbq.jpg|[[Mongolian barbecue]] being prepared
File:Mongolianbbq.jpg|[[Mongolian barbecue]] being prepared
File:One Sliced, One Chopped - Payne's Bar B Q.jpg|[[Barbecue sandwich]]es at a barbecue restaurant
File:One Sliced, One Chopped - Payne's Bar B Q.jpg|[[Barbecue sandwich]]es at a barbecue restaurant
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==See also==
==See also==
{{portal|Food|Companies}}
{{Portal|Food|Companies}}
{{div col|colwidth=30em}}
{{div col|colwidth=30em}}
* [[Air pollution]]
* [[Korean barbecue]]
* [[Korean barbecue]]
* [[Particulates]]
* [[Regional variations of barbecue]]
* [[Regional variations of barbecue]]
* [[Shao Kao]]
* [[Shao Kao]]
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==References==
==References==
{{reflist|30em|refs=
{{reflist|30em|refs=
<ref name="Miller">{{cite book | last=Miller | first=T. | title=Barbecue: A History | publisher=Rowman & Littlefield Publishers | series=The Meals Series | year=2014 | isbn=978-1-4422-2754-5 | url=https://books.google.com/books?id=lbpKBAAAQBAJ&pg=PA91 | pages=91–103}}</ref>
<ref name="Miller">{{cite book | last=Miller | first=T. | title=Barbecue: A History | publisher=Rowman & Littlefield Publishers | series=The Meals Series | year=2014 | isbn=978-1-4422-2754-5 | url=https://archive.org/details/barbecuehistory0000mill | url-access=registration | pages=[https://archive.org/details/barbecuehistory0000mill/page/91 91]–103}}</ref>
<ref name="Cowen">{{cite book | last=Cowen | first=T. | title=An Economist Gets Lunch: New Rules for Everyday Foodies | publisher=Penguin Publishing Group | year=2012 | isbn=978-1-101-56166-9 | url=https://books.google.com/books?id=iOz-OJ8hlQIC&pg=PT61 }}</ref>
<ref name="Cowen">{{cite book | last=Cowen | first=T. | title=An Economist Gets Lunch: New Rules for Everyday Foodies | publisher=Penguin Publishing Group | year=2012 | isbn=978-1-101-56166-9 | url=https://books.google.com/books?id=iOz-OJ8hlQIC&pg=PT61 }}</ref>
<ref name="Blaskovich">{{cite web | last=Blaskovich | first=Sarah | title=Barbecue businesses in Texas wrestle with high beef prices | website=Dallas Morning News | date=December 29, 2014 | url=http://www.dallasnews.com/entertainment/restaurants/headlines/20141229-barbecuebusinesses-in-texas-wrestle-with-high-beef-prices.ece | accessdate=March 16, 2015}}</ref>
<ref name="Blaskovich">{{cite web | last=Blaskovich | first=Sarah | title=Barbecue businesses in Texas wrestle with high beef prices | website=Dallas Morning News | date=December 29, 2014 | url=http://www.dallasnews.com/entertainment/restaurants/headlines/20141229-barbecuebusinesses-in-texas-wrestle-with-high-beef-prices.ece | access-date=March 16, 2015}}</ref>
<ref name="Thorn">{{cite web | last=Thorn | first=Bret | title=New barbecue chains make their own traditions | website=Nation's Restaurant News | date=October 22, 2013 | url=http://nrn.com/food-trends/new-barbecue-chains-make-their-own-traditions | accessdate=March 16, 2015}}</ref>
<ref name="Thorn">{{cite web | last=Thorn | first=Bret | title=New barbecue chains make their own traditions | website=Nation's Restaurant News | date=October 22, 2013 | url=http://nrn.com/food-trends/new-barbecue-chains-make-their-own-traditions | access-date=March 16, 2015}}</ref>
<ref name="Garner">{{cite book | last=Garner | first=B. | title=Foods that Make You Say Mmm-mmm: | publisher=John F. Blair Publisher | year=2014 | isbn=978-0-89587-630-0 | url=https://books.google.com/books?id=vYePBAAAQBAJ&pg=PA157 | page=157}}</ref>
<ref name="Garner">{{cite book | last=Garner | first=B. | title=Foods that Make You Say Mmm-mmm | publisher=John F. Blair Publisher | year=2014 | isbn=978-0-89587-630-0 | url=https://books.google.com/books?id=vYePBAAAQBAJ&pg=PA157 | page=157}}</ref>
<ref name="Oxford">{{cite book | last=Walker | first=H. | title=Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings | publisher=Prospect Books | series=Oxford Symposium on food & cookery | year=1991 | isbn=978-0-907325-46-8 | url=https://books.google.com/books?id=XseXnb98h90C&pg=PA108 | page=108}}</ref>
<ref name="Oxford">{{cite book | last=Walker | first=H. | title=Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings | publisher=Prospect Books | year=1991 | isbn=978-0-907325-46-8 | url=https://books.google.com/books?id=XseXnb98h90C&pg=PA108 | page=108}}</ref>
<ref name="Engelhardt">{{cite book | last=Engelhardt | first=E.S.D. | title=Republic of Barbecue: Stories Beyond the Brisket | publisher=University of Texas Press | year=2010 | isbn=978-0-292-78214-3 | url=https://books.google.com/books?id=hc0ULBqlgVgC&pg=PT23 | accessdate=March 17, 2015 | page=23}} Quote: "Though sauce does appear around the pits and on the plates at Central Texas barbecue restaurants, one of the most venerated among them, Kreuz Market, in Lockhart, has stood by its policy of “NO SAUCE”—with the capitals reflecting the..."</ref>
<ref name="Engelhardt">{{cite book | last=Engelhardt | first=E.S.D. | title=Republic of Barbecue: Stories Beyond the Brisket | publisher=University of Texas Press | year=2010 | isbn=978-0-292-78214-3 | url=https://books.google.com/books?id=hc0ULBqlgVgC&pg=PT23 | access-date=March 17, 2015 | page=23}} Quote: "Though sauce does appear around the pits and on the plates at Central Texas barbecue restaurants, one of the most venerated among them, Kreuz Market, in Lockhart, has stood by its policy of “NO SAUCE”—with the capitals reflecting the..."</ref>
<ref name="Meek">{{cite book | last=Meek | first=C. | title=Memphis Barbecue: A Succulent History of Smoke, Sauce and Soul | publisher=History Press | series=American Palate | year=2014 | isbn=978-1-62619-534-9 | url=https://books.google.com/books?id=yVGFAwAAQBAJ&pg=PA76 | page=76}}</ref>
<ref name="Meek">{{cite book | last=Meek | first=C. | title=Memphis Barbecue: A Succulent History of Smoke, Sauce and Soul | publisher=History Press | series=American Palate | year=2014 | isbn=978-1-62619-534-9 | url=https://books.google.com/books?id=yVGFAwAAQBAJ&pg=PA76 | page=76}}</ref>
<ref name="Veteto & Maclin">{{cite book | last=Veteto | first=J.R. | last2=Maclin | first2=E.M. | title=The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South | publisher=Vanderbilt University Press | series=The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-south | year=2012 | isbn=978-0-8265-1803-3 | url=https://books.google.com/books?id=IJiv2hUUeAQC&pg=PA161 | page=161}}</ref>
<ref name="Veteto & Maclin">{{cite book | last1=Veteto | first1=J.R. | last2=Maclin | first2=E.M. | title=The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South | publisher=Vanderbilt University Press | year=2012 | isbn=978-0-8265-1803-3 | url=https://books.google.com/books?id=IJiv2hUUeAQC&pg=PA161 | page=161}}</ref>
<ref name="NRA">{{cite web | url=http://www.restaurant.org/News-Research/News/Barbecue,-Italian-food-and-fried-chicken-are-top-p | title=Barbecue, Italian food and fried chicken are top perennial menu favorites in 2015 | publisher=National Restaurant Association | date=January 2, 2015 | accessdate=16 March 2015}}</ref>
<ref name="NRA">{{cite web | url=http://www.restaurant.org/News-Research/News/Barbecue,-Italian-food-and-fried-chicken-are-top-p | title=Barbecue, Italian food and fried chicken are top perennial menu favorites in 2015 | publisher=National Restaurant Association | date=January 2, 2015 | access-date=16 March 2015 | archive-url=https://web.archive.org/web/20150117004003/http://www.restaurant.org/News-Research/News/Barbecue,-Italian-food-and-fried-chicken-are-top-p | archive-date=17 January 2015 | url-status=dead }}</ref>
<ref name="Mills & Tunnicliffe1">Mills & Tunnicliffe 2005, p. 129.</ref>
<ref name="Mills & Tunnicliffe1">Mills & Tunnicliffe 2005, p. 129.</ref>
<ref name="Mills & Tunnicliffe2">Mills & Tunnicliffe 2005, p. 130.</ref>
<ref name="Mills & Tunnicliffe2">Mills & Tunnicliffe 2005, p. 130.</ref>
<ref name="Mills & Tunnicliffe3">Mills & Tunnicliffe 2005</ref>
<ref name="Mills & Tunnicliffe3">Mills & Tunnicliffe 2005</ref>
<ref name="Caldwell">{{cite book | last=Caldwell | first=W.W. | title=Searching for the Dixie Barbecue: Journeys Into the Southern Psyche | publisher=Pineapple Press | year=2005 | isbn=978-1-56164-333-2 | url=https://books.google.com/books?id=HJHsxFKzWikC&pg=PA78 | page=78}}</ref>
<ref name="Caldwell">{{cite book | last=Caldwell | first=W.W. | title=Searching for the Dixie Barbecue: Journeys Into the Southern Psyche | publisher=Pineapple Press | year=2005 | isbn=978-1-56164-333-2 | url=https://books.google.com/books?id=HJHsxFKzWikC&pg=PA78 | page=78}}</ref>
<ref name="Stubblefield Heyhoe Grablewski">{{cite book | last=Stubblefield | first=C.B. | last2=Heyhoe | first2=K. | last3=Grablewski | first3=A. | title=The Stubb's Bar-B-Q Cookbook | publisher=John Wiley & Sons | year=2007 | isbn=978-0-471-97996-8 | url=https://books.google.com/books?id=PUJmbf4ecToC&pg=PA110 | page=110}}</ref>
<ref name="Stubblefield Heyhoe Grablewski">{{cite book | last1=Stubblefield | first1=C.B. | last2=Heyhoe | first2=K. | last3=Grablewski | first3=A. | title=The Stubb's Bar-B-Q Cookbook | publisher=John Wiley & Sons | year=2007 | isbn=978-0-471-97996-8 | url=https://books.google.com/books?id=PUJmbf4ecToC&pg=PA110 | page=110}}</ref>
<ref name="Witzel">{{cite book | last=Witzel | first=M.K. | title=Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions | publisher=MBI Publishing Company | year=2008 | isbn=978-1-61673-116-8 | url=https://books.google.com/books?id=4G3yfYQI9M4C&pg=PA179 | accessdate=March 17, 2015 | page=179}}</ref>
<ref name="Witzel">{{cite book | last=Witzel | first=M.K. | title=Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions | publisher=MBI Publishing Company | year=2008 | isbn=978-1-61673-116-8 | url=https://books.google.com/books?id=4G3yfYQI9M4C&pg=PA179 | access-date=March 17, 2015 | page=179}}</ref>
<ref name="Browne Bettridge">{{cite book | last=Browne | first=R. | last2=Bettridge | first2=J. | title=The Barbecue America Cookbook: America's Best Recipes from Coast to Coast | publisher=Globe Pequot Press | series=G - Reference,Information and Interdisciplinary Subjects Series | year=2002 | isbn=978-1-58574-689-7 | url=https://books.google.com/books?id=fL1w9m7JwFoC&pg=PA202 | page=202}}</ref>
<ref name="Browne Bettridge">{{cite book | last1=Browne | first1=R. | last2=Bettridge | first2=J. | title=The Barbecue America Cookbook: America's Best Recipes from Coast to Coast | publisher=Globe Pequot Press | series=G - Reference,Information and Interdisciplinary Subjects Series | year=2002 | isbn=978-1-58574-689-7 | url=https://books.google.com/books?id=fL1w9m7JwFoC&pg=PA202 | page=202}}</ref>
<ref name="Berry">{{cite book | last=Berry | first=W. | title=The Kentucky Barbecue Book | publisher=University Press of Kentucky | year=2013 | isbn=978-0-8131-4180-0 | url=https://books.google.com/books?id=BInHQiipuOUC&pg=PA2000}}</ref>
<ref name="Berry">{{cite book | last=Berry | first=W. | title=The Kentucky Barbecue Book | publisher=University Press of Kentucky | year=2013 | isbn=978-0-8131-4180-0 | url=https://books.google.com/books?id=BInHQiipuOUC&pg=PA2000}}</ref>
<ref name="Rotary International">{{cite book | title=The Rotarian | publisher=Rotary International | url=https://books.google.com/books?id=TzYEAAAAMBAJ&pg=PA16| page=16}} ISSN 0035-838X.</ref>
<ref name="Rotary International">{{cite book | title=The Rotarian | date=February 1996 | publisher=Rotary International | url=https://archive.org/details/bub_gb_JjEEAAAAMBAJ| page=[https://archive.org/details/bub_gb_JjEEAAAAMBAJ/page/n17 16]}} ISSN 0035-838X.</ref>
<ref name="Moss">{{cite book | last=Moss | first=R.F. | title=Barbecue: The History of an American Institution | publisher=University of Alabama Press | year=2010 | isbn=978-0-8173-1718-8 | url=https://books.google.com/books?id=6nC9AwAAQBAJ&pg=PA237 | pages=237–238}}</ref>
<ref name="Moss">{{cite book | last=Moss | first=R.F. | title=Barbecue: The History of an American Institution | publisher=University of Alabama Press | year=2010 | isbn=978-0-8173-1718-8 | url=https://books.google.com/books?id=6nC9AwAAQBAJ&pg=PA237 | pages=237–238}}</ref>
<ref name="Walker">{{cite book | last=Walker | first=H. | title=Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings | publisher=Prospect Books | series=Proceedings of the Oxford Symposium on Food and Cookery | year=1991 | isbn=978-0-907325-47-5 | url=https://books.google.com/books?id=FrWgDRkS90EC&pg=PA111 |page=111}}</ref>
<ref name="Walker">{{cite book | last=Walker | first=H. | title=Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings | publisher=Prospect Books | series=Proceedings of the Oxford Symposium on Food and Cookery | year=1991 | isbn=978-0-907325-47-5 | url=https://books.google.com/books?id=FrWgDRkS90EC&pg=PA111 |page=111}}</ref>
<ref name="Sissons">{{cite web | last=Sissons | first=Jemima | title=The Latest Barbecues Are Smoking | website=''[[The Wall Street Journal]]'' | date=July 13, 2012 | url=http://www.wsj.com/articles/SB10001424052702304141204577508764047757898 | accessdate=March 21, 2015}}</ref>
<ref name="Sissons">{{cite news | last=Sissons | first=Jemima | title=The Latest Barbecues Are Smoking | newspaper=[[The Wall Street Journal]] | date=July 13, 2012 | url=https://www.wsj.com/articles/SB10001424052702304141204577508764047757898 | access-date=March 21, 2015}}</ref>
<ref name="Rio For Partiers">{{cite book | title=Rio For Partiers: The Visual Travel Guide to Rio de Janeiro, Brazil | series=For Partiers travel guides |work=Volume 1| year=2014 | isbn=978-85-89992-13-8 | url=https://books.google.com/books?id=6593BgAAQBAJ&pg=PA142 | page=142}}</ref>
<ref name="Rio For Partiers">{{cite book | title=Rio For Partiers: The Visual Travel Guide to Rio de Janeiro, Brazil | series=For Partiers travel guides |work=Volume 1| year=2014 | isbn=978-85-89992-13-8 | url=https://books.google.com/books?id=6593BgAAQBAJ&pg=PA142 | page=142 | last1=Nogueira | first1=Cristiano }}</ref>
<ref name="St. Martins Press">{{cite book | title=Let's Go Brazil 1st Edition | publisher=St. Martin's Press | series=Let's Go Brazil | year=2003 | isbn=978-0-312-32004-1 | url=https://books.google.com/books?id=MJNb-Yayh14C&pg=PA236 | page=236}}</ref>
<ref name="St. Martins Press">{{cite book | title=Let's Go Brazil 1st Edition | publisher=St. Martin's Press | year=2003 | isbn=978-0-312-32004-1 | url=https://books.google.com/books?id=MJNb-Yayh14C&pg=PA236 | page=236}}</ref>
}}
}}


==Bibliography==
==Bibliography==
* {{cite book | last=Mills | first=M. | last2=Tunnicliffe | first2=A.M. | title=Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue | publisher=Rodale | year=2005 | isbn=978-1-60529-254-0 | url=https://books.google.com/books?id=o9TV90l7gB0C&pg=PA129 | pages=129–164}}
* {{cite book | last1=Mills | first1=M. | last2=Tunnicliffe | first2=A.M. | title=Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue | publisher=Rodale | year=2005 | isbn=978-1-60529-254-0 | url=https://archive.org/details/peacelovebarbecu00mike | url-access=registration | pages=[https://archive.org/details/peacelovebarbecu00mike/page/129 129]–164}}


==Further reading==
==Further reading==

Latest revision as of 13:15, 3 October 2023

Several types of meats being cooked in a pit at a barbecue restaurant

A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes.[1][2] Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises.[2] In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day.[2] Per these logistics, a significant portion of their sales may occur during lunchtime.[2] Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches.[2] Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier.[2] In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".[3]

Etymology

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United States

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In northern and midwestern areas of the United States, a barbecue restaurant may be referred to as a "barbecue joint".[4] In southern areas of the U.S., a barbecue restaurant may be referred to as a "barbecue" or "barbecue place", rather than as a barbecue restaurant.[4] Some barbecue restaurants may be referred to as "shrines" or as a "barbecue shrine",[5][6][7][8][9] which can refer to those that have earned a strong reputation for purveying high-quality food over the course of several years, and even over the course of generations.[10]

Portugal and Brazil

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Brazilian churrasco

A churrascaria is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese for 'barbecue'. A churrasqueiro is somebody who cooks churrasco style food in a churrascaria restaurant.[11] Some churrascarias offer all-you-can-eat dining in a style that is referred to as rodízio.[12][13] They may offer many types of barbecued meats.[12] In Brazil, a churrascart is a food cart that serves churrasco, and they are common in the country.[12]

Operations

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England

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Some barbecue restaurants in London, England include London's Pitt Cue Co. and Barbecoa, the latter of which is owned by Jamie Oliver.[14]

Mexico

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In Central Mexico, barbecue outlets are common and numerous in midsize to large size cities, and often exist at roadside stalls in outlying areas of the metropolitan area.[2] These outlets may not qualify as being restaurants per se, although they often offer the same types of foods.[2] These outlets may offer barbacoa-style foods.[2] In this region, when quantities of meats are depleted, the restaurant or outlet typically closes.[2]

Philippines

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Mongolian barbecue restaurants are popular in the Philippines.[15] In 1991 it was suggested that this may be due in part to the economic recession that was occurring in the early 1990s, because Mongolian barbecue restaurants operate as affordable buffets that enable diners to eat as much as they desire.[15]

South Korea

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Korean barbecue at a restaurant in South Korea

Barbecue restaurants in South Korea are referred to as gogi-jip (English: "meat house").[16] They are very common and popular in Seoul.[16] Daedo Sikdang and Nongoljip are Korean barbecue restaurant franchises that both originated in Seoul.[16]

United States

[edit]
Meats being cooked at a barbecue restaurant in Chicago, Illinois

Barbecue restaurants may have one or more pitmasters that oversee the preparation and cooking of foods, along with maintaining fire and food temperatures.[17][18] The word "pitmaster" is derived from "the ability to control the fires of the pit".[17] The sizes of barbecue restaurants can vary, ranging from very large to smaller-sized buildings, and some exist as mobile food trucks and food booths.[19]

In the U.S., some restaurant chains exist, such as Sonny's Real Pit BBQ, which is a franchise that in 2010 was the largest barbecue restaurant chain in the U.S. with over 130 stores, Smokey Bones, with over 70 stores in 2010, and Rib Crib, with 41 stores in 2008.[20] Dickey's Barbecue Pit is the largest barbecue franchise in the United States.[21]

Cuisine

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In the United States, barbecue restaurants may offer dishes that are slow-smoked or barbecued over a grill. Fare includes barbecue sandwiches, brisket,[2][22] barbecue chicken, pulled pork, pork shoulder,[2] pork ribs, beef ribs, beefsteak[23] and other foods. Various side dishes are typically available, such as baked beans,[24] macaroni and cheese, coleslaw and corn on the cob, among others. A variety of barbecue sauces may be available, and some barbecue restaurants bottle their own sauces for customer purchase.[25] Some barbecue restaurants prepare their foods without any sauces, and may not offer any as condiments.[26] This may occur per a preference for the flavor of the meats to stand on their own, rather than being accentuated with flavors from sauces. Some barbecue restaurants use a dry spice rub to flavor meats.[27]

See also

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References

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  1. ^ Miller, T. (2014). Barbecue: A History. The Meals Series. Rowman & Littlefield Publishers. pp. 91–103. ISBN 978-1-4422-2754-5.
  2. ^ a b c d e f g h i j k l Cowen, T. (2012). An Economist Gets Lunch: New Rules for Everyday Foodies. Penguin Publishing Group. ISBN 978-1-101-56166-9.
  3. ^ "Barbecue, Italian food and fried chicken are top perennial menu favorites in 2015". National Restaurant Association. January 2, 2015. Archived from the original on 17 January 2015. Retrieved 16 March 2015.
  4. ^ a b Caldwell, W.W. (2005). Searching for the Dixie Barbecue: Journeys Into the Southern Psyche. Pineapple Press. p. 78. ISBN 978-1-56164-333-2.
  5. ^ The Rotarian. Rotary International. February 1996. p. 16. ISSN 0035-838X.
  6. ^ Stubblefield, C.B.; Heyhoe, K.; Grablewski, A. (2007). The Stubb's Bar-B-Q Cookbook. John Wiley & Sons. p. 110. ISBN 978-0-471-97996-8.
  7. ^ Witzel, M.K. (2008). Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions. MBI Publishing Company. p. 179. ISBN 978-1-61673-116-8. Retrieved March 17, 2015.
  8. ^ Browne, R.; Bettridge, J. (2002). The Barbecue America Cookbook: America's Best Recipes from Coast to Coast. G - Reference,Information and Interdisciplinary Subjects Series. Globe Pequot Press. p. 202. ISBN 978-1-58574-689-7.
  9. ^ Berry, W. (2013). The Kentucky Barbecue Book. University Press of Kentucky. ISBN 978-0-8131-4180-0.
  10. ^ Mills & Tunnicliffe 2005, p. 130.
  11. ^ "Our History". Fogo de Chão Churrascaria Brazilian Steakhouse. Fogo de Chão (Holdings) Inc. Archived from the original on 2014-06-05. Retrieved 2014-06-01.
  12. ^ a b c Let's Go Brazil 1st Edition. St. Martin's Press. 2003. p. 236. ISBN 978-0-312-32004-1.
  13. ^ Nogueira, Cristiano (2014). Rio For Partiers: The Visual Travel Guide to Rio de Janeiro, Brazil. For Partiers travel guides. p. 142. ISBN 978-85-89992-13-8. {{cite book}}: |work= ignored (help)
  14. ^ Sissons, Jemima (July 13, 2012). "The Latest Barbecues Are Smoking". The Wall Street Journal. Retrieved March 21, 2015.
  15. ^ a b Walker, H. (1991). Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings. Proceedings of the Oxford Symposium on Food and Cookery. Prospect Books. p. 111. ISBN 978-0-907325-47-5.
  16. ^ a b c Park, Jaysen (September 26, 2011). "Seoul's 5 best Korean barbecue restaurants". CNN Travel. Retrieved March 21, 2015.
  17. ^ a b Veteto, J.R.; Maclin, E.M. (2012). The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South. Vanderbilt University Press. p. 161. ISBN 978-0-8265-1803-3.
  18. ^ Mills & Tunnicliffe 2005, p. 129.
  19. ^ Mills & Tunnicliffe 2005
  20. ^ Moss, R.F. (2010). Barbecue: The History of an American Institution. University of Alabama Press. pp. 237–238. ISBN 978-0-8173-1718-8.
  21. ^ "Dickey's Barbecue Brings in Record Thanksgiving Sales". December 14, 2012. Retrieved March 5, 2015.
  22. ^ Blaskovich, Sarah (December 29, 2014). "Barbecue businesses in Texas wrestle with high beef prices". Dallas Morning News. Retrieved March 16, 2015.
  23. ^ Walker, H. (1991). Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting : Proceedings. Prospect Books. p. 108. ISBN 978-0-907325-46-8.
  24. ^ Thorn, Bret (October 22, 2013). "New barbecue chains make their own traditions". Nation's Restaurant News. Retrieved March 16, 2015.
  25. ^ Garner, B. (2014). Foods that Make You Say Mmm-mmm. John F. Blair Publisher. p. 157. ISBN 978-0-89587-630-0.
  26. ^ Engelhardt, E.S.D. (2010). Republic of Barbecue: Stories Beyond the Brisket. University of Texas Press. p. 23. ISBN 978-0-292-78214-3. Retrieved March 17, 2015. Quote: "Though sauce does appear around the pits and on the plates at Central Texas barbecue restaurants, one of the most venerated among them, Kreuz Market, in Lockhart, has stood by its policy of “NO SAUCE”—with the capitals reflecting the..."
  27. ^ Meek, C. (2014). Memphis Barbecue: A Succulent History of Smoke, Sauce and Soul. American Palate. History Press. p. 76. ISBN 978-1-62619-534-9.

Bibliography

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Further reading

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