Ep 26. Backyard Bbq

In this episode of Food: Fact or Fiction?, the focus is on the beloved American tradition of backyard BBQs. Host Michael McKean dives into the history and cultural significance of grilling and barbecuing, separating fact from fiction when it comes to some of our most deeply held beliefs about this favorite pastime.

First, McKean takes a look at the origins of barbecuing in America, which can be traced back to the indigenous peoples of the Caribbean and South America. He explains that these cultures would slow-cook meat over a pit, a technique that was later adopted by enslaved Africans who were brought to the United States. From there, the tradition of barbecuing spread across the country, with different regions developing their own unique styles and flavor profiles.

Next, the episode tackles the age-old question of gas vs. charcoal grilling. McKean investigates the popular belief that charcoal grills provide a smokier flavor than gas grills, discovering that the truth is not quite so simple. While charcoal grills do produce that signature smoky taste, it's actually the fat from the meat dripping onto the hot coals that creates the smoke. McKean also looks at the differences in heat control and convenience between the two types of grills, ultimately concluding that there's no one "right" way to grill.

The show then dives into the world of ribs, another staple of the backyard BBQ. McKean explains the difference between baby back ribs and spare ribs, and even explores the more unusual world of beef ribs. He also investigates the popularity of dry rubs versus wet marinades, and whether or not it's better to cook ribs low and slow or fast and hot.

No BBQ is complete without a selection of sides, and McKean explores the histories and origins of some of our favorites. He takes a look at the Caesar salad, revealing the surprising story of how it got its start in Mexico. He also investigates the history of coleslaw, revealing that it was actually a Dutch dish that was brought to America by colonists. Finally, McKean investigates the origin of the classic BBQ side dish, baked beans.

The episode wraps up with a focus on one of the most quintessential BBQ dishes: the hamburger. McKean takes a look at the history of the hamburger, tracing its roots all the way back to the Mongolian empire. He also investigates the science behind what makes a perfect burger, from the ideal fat content to the perfect bun-to-meat ratio.

Throughout the episode, McKean debunks common BBQ myths and separates fact from fiction when it comes to some of our most deeply held beliefs about grilling and barbecuing. With mouth-watering footage of juicy ribs, sizzling burgers, and mouthwatering sides, this episode of Food: Fact or Fiction? is sure to leave viewers hungry for more.