![]() ![]() In fact, in the 18th century, turtle barbecue was all the rage in New York state. Just about anything, of course, can be barbecued (the word functions equally well as a noun, a verb and an adjective) - beef, pork, lamb, goat, chicken, veal. Either may be the true derivation of the word, though I prefer the picturesque nature of the Acadian etymology.) (Another school of thought holds that “barbecue” comes from the Spanish word “barbacoa,” a term picked up from the Arawak Indians, who would cook meat over heated stones in a hole dug in the ground. The word “barbecue” itself actually comes from the Acadian French term “barbe-à-queue,” which translates literally as “from whiskers to tail,” and gives you a fair idea of how much of the animal was slow cooked. In fact, the early settlers in Virginia appear to have picked up the idea of barbecuing pigs and large fish from the resident Indians. As cooking techniques go, barbecuing has been claimed by Greece, Mongolia, Sardinia, India and native American Indians. ![]()
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