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From mid-17th century. Borrowed from Spanishbarbacoa, from Taínobarbakoa(“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”. Doublet of balbacua and barbacoa.
A meal or event highlighted by food cooked in such an apparatus.
We're having a barbecue on Saturday, and you're invited.
Meat, especially pork or beef, which has been cooked in such an apparatus (i.e. smoked over indirect heat from high-smoke fuels) and then chopped up or shredded.
She ordered a plate of barbecue with a side of slaw.
(dated) A hog, ox, or other large animal roasted or broiled whole for a feast.
2000, Andrew Gerald Gravette, Architectural Heritage of the Caribbean, page 227:
Drying the coffee beans took place in a barbecue, basically a large, flat platform, where the pulped coffee beans could be laid out and turned as they dried. Barbecues were often walled around and raised above ground level.
Repéré par tous les réseaux de foodistas depuis son lancement, en 2011, le Braisenville a imposé son décor, censé évoquer la palette chromatique du barbecue (lustres orange braise, briques noir charbon, sol ciment gris cendre), et un vrai concept culinaire.