Barbecued

Barbecued describes food, typically meat or vegetables, that has been cooked over a fire or heat source, often with smoke and a distinctive flavor profile. This cooking method usually involves slow-cooking the food at a low temperature for an extended period, using wood or charcoal as the primary fuel source, and is often associated with outdoor gatherings and social events. The term often implies a specific preparation style, including the use of sauces, marinades, and rubs to enhance the taste and tenderness of the food. The final product is characterized by a smoky aroma and flavor, with a tender interior and a slightly charred exterior, all of which make it very tasty.

Barbecued meaning with examples

• The aroma of the barbecued ribs wafted through the air, drawing hungry guests towards the backyard. The chef spent hours perfecting the recipe, marinating the ribs in a secret blend of spices and slow-cooking them to achieve that perfect, fall-off-the-bone tenderness that leaves one craving more. The smoky flavor, combined with the tangy barbecue sauce, created an unforgettable dining experience for everyone.
• For the company picnic, the caterer prepared a vast spread of barbecued chicken and veggie skewers. The chicken had been grilled to a golden brown, and the vegetables retained a nice crunch. The guests praised the smoky flavors and the careful preparation, and everyone ate it up as they celebrated the achievement of the goals for the year. It was the highlight of the day, offering a satisfying and flavorful meal.
• My family loves to have barbecued steaks on the grill during the summer. I like to use a dry rub with a smoky flavour and season the cuts generously. The key to a great barbecued steak, according to my mom, is to let the meat rest after grilling, allowing the juices to redistribute for a more tender and flavourful result. My steaks are always a big hit with the family.
• The restaurant was famous for its barbecued brisket, cooked low and slow for a whopping 12 hours. This meticulous process resulted in meat so tender that it practically melted in your mouth. Served with a side of coleslaw and cornbread, the brisket was a complete sensory experience, earning the restaurant a loyal following and long lines of eager customers at all times. The flavour was incomparable.
• The pitmaster spent the entire night monitoring the barbecued pork shoulder, ensuring a constant heat and perfect smoke penetration. The slow-cooking process allowed the fat to render, creating a moist and flavourful result. With a careful blend of spices, he achieved a balance of sweetness, smokiness, and heat. Everyone agreed that the tenderness and flavour were unbeatable at the potluck.