Sixteenth-century British colonists learned the method, and it eventually spread to the south, the part of the country most associated withbarbecue today, around the 19th Century.
"Instead of pan-roasting 10 chickens, withbarbecue you're cooking a large piece of meat all at once, it's a bit more efficient, " says Mr. Perry Lang, founder and former owner of Daisy May's BBQ in New York City.