A cooking method that uses indirect heat and smoke from burning wood or charcoal to slowly cook food, typically meat. The process involves maintaining low temperatures (225-300°F) for extended periods, allowing tough connective tissues to break down.
From Spanish 'barbacoa,' derived from the Taíno word 'barbakoa,' referring to a wooden framework used by Caribbean indigenous peoples for cooking meat over fire. The term entered English in the 17th century and evolved from describing the cooking apparatus to the cooking method itself.
Try Another Word