Bundle 2

1. What I Know: What I know about barbecuing and grilling starts with it prominence in our culture. Summers seem to revolve around the grill, it can be seen on television programs and movies. Other then that what I know about barbecuing that is the slow smoking of means, most commonly pork. The word barbecue is also commonly used to describe a get together that involves the grilling of foods when technically it is the word to describe the type of cooking. Grills come in a variety of styles today, gas/propane and charcoal grills are the two most popular. One could pretty much grill any type of food I have any come across grilled pizza before.

2. a. Riches, Derrick. "The History of Barbecue: Part I." Barbecue Recipes and Grill Information from Barbecue & Grilling at About.com - BBQ. About.com Guide. Web. 29 June 2011. <http://bbq.about.com/od/barbecuehelp/a/aa110197.htm>
This article was about the history of barbecue. It covers where it began, how europeans came across it and how americans started doing it. It goes in to detail about the process of barbecuing and gave me a great back round to work off of.
 b. Riches, Derrick. "True Barbecue - The Great American Cooking Tradition." Barbecue Recipes and Grill Information from Barbecue & Grilling at About.com - BBQ. The New York Times Company. Web. 29 June 2011. <http://bbq.about.com/od/barbecuehelp/a/aa121400a.htm>.
This article took from the last article but went more into depth about barbecuing in america. It talks about the main item barbecued in america which is the pig. It shows two of the most famous and popular recipes from the pig pulled pork and ribs.
c.Elliott, Sara. "TLC Cooking "Grilling History 101: Who Made It Famous and Why?""TLC Cooking "Food and Recipes" Discovery Communications. Web. 29 June 2011. <http://recipes.howstuffworks.com/tools-and-techniques/grilling-history-101.htm>.
This article covers the history of the grill in america. From its humble start to what it has become today. Starting with brazier grill to Webers first charcoal grill to the gas/propane grills of today. Explaining the back round on each style and why they became popular in our country. 


3. I talked to many people on this topic as almost everyone has used a grill or been to a barbecue. Most people would say they couldn't imagine the summer without at least one barbecue with family and friends. The food and the atmosphere are just something that scream summer that most people couldn't be without. I also talked to a couple of the employees who worked at a barbecue restaurant. They told me about the process they go through for much of their food. The one that caught my attention the most was how they prepare there pigs. They put a whole pig in a smoke room overnight so when they come in the next day the meat falls right off the bone and can easily be pulled to create the wonderful pulled pork.


4. To go there as I said i went to different restaurants to collect ideas. I gathered menus for style ideas and barbecue menus for ideas on what to put on the menu. I also learned from the employees at the restaurant and even enjoyed some of their food. As well as this I have been to many barbecues before so I gathered much from these experiences.