Backyard barbecues have a long history.

The word "barbecue" originally referred to the roasting of a whole hog or ox outdoors on a gridiron placed over a hickory wood fire. French hunters and trappers are believed to have introduced this cooking method to America.When these pioneers spitted whole animals from "whiskers to tail" they used the French words, from "barbe" to "queue."

Barbecues nowadays mostly involve cooking steaks, ribs or hamburgers outdoors on a charcoal grill.