Just where did the term
states that the word
was derived from the Spanish word
was taken from a Haitian word
framework of sticks set upon posts." Meats and fish were placed
on these posts and slowly cooked.
Different woods lend different flavors to
theory is that French-speaking pirates in the Caribbean, upon
observing a pig being roasted whole by the Natives, described
this cooking method as being
de barbe en queue,
is, "from beard to tail."
Adding spices to meat
Hale, author and barbeque expert, explains: "I recently had
the good fortune to correspond with Peter Guanikeyu Torres,
President and Council Chief of the Taino Indigenous Nation
of the Caribbean and Florida. He . . . translated
from Taino language as follows:
sacred fire), or 'the beginning of the sacred fire father.'
He further explained that
stick stand with four legs and many sticks of wood on top
to place the cooking meat.' He advised that
means 'the sacred fire pit.' "