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JBF Education

Watch archived footage from our 2014 JBF Food Conference: Health & Food: Is Better Food the Prescription for a Healthier America?  

Eat-Q Test: Barbecue (answers)

1. Southern-style coleslaw made with ketchup and vinegar is referred to as this:

 

A. Red slaw
B. Bleedin’ slaw
C. Cabbage mess
D. The shred

 

Answer: A. Red slaw, from the Carolinas, doesn’t mean that red cabbage is involved—it’s from the rusty tint of the marinades. Red slaw has a more subtle flavor than mayonnaise-based slaws and goes well with barbecued pulled pork.
Source: Dean, Irv. “Red Coleslaw,” Schenectady Daily Gazette (NY), 27 April 2009.

 

2. Which President hosted the first barbecue at the White House?

 

A. Grover Cleveland
B. Lyndon B. Johnson
C. George H.W. Bush
D. Andrew Jackson

 

Answer: B. Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House, featuring Texas-style barbecued ribs. Since then, many other presidents, including Jimmy Carter and Ronald Reagan have also hosted cookouts at the White House.
Source: “Fun Facts About BBQ.” Hearth, Patio and BBQ Association, 8 April 2010.

 

3. This city is known as the “Barbecue Capital of the World”

 

A. Guadalajara, Mexico
B. Lexington, North Carolina
C. Florence, South Carolina
D. Beaumont, Texas

 

Answer: B. The first barbecue restaurant in the Lexington opened in 1919. As part of the Annual Barbecue Festival, October is Barbecue Month in the city, which attracts over 160,000 people.
Source: Jacobs, Pat. “14 Things You May Not Know About Barbecue,” Associated Content, 21 June 2007.

 

4. The word “barbecue” has its roots in which language?
A. Haitian
B. French
C. Both
D. Neither

 

Answer: C. The exact history of the word is unclear, but the two likeliest roots come from
the Haitian word "barbacoa," a method of cooking meats over a framework of green sticks, and from the French “barbe a queue,” roughly translated "from head to tail."
Source: Bellis, Mary. “History of Barbecue.” About.com Inventors, 7 April 2009.

 

5. Bones from this animal were found during an archaeological dig in the Czech Republic that uncovered “the world’s oldest barbecue”:

 

A. Brontosaurus
B. Buffalo
C. Woolly mammoth
D. Hammerhead shark

 

Answer: C. A four foot-wide roasting pit dating back to 29,000 BC was found in the Czech Republic, along with mammoth bones and utensils that helped establish what the pit was used to cook.
Source: “Mammoth Ribs Discovered in World’s Oldest BBQ” The Daily Express (UK), 11 June 2009.

 

6. The four distinguished categories of barbecue sauce in the US are Vinegar and Pepper, Mustard, Light Tomato, and (fill in the blank):

 

A. Heavy Tomato
B. Mesquite
C. Hickory
D. Jerk

 

Answer: A. There are four main types of barbeque in the country and they are broken down by the type of sauce used to baste and finish the foods being cooked. The oldest category is Vinegar and Pepper, found mainly on the coastal plains of the Carolinas.
Source: High, Lake E. “A Very Brief History of the Four Types of Barbeque Found In the USA.” South Carolina Barbecue Association, 8 April 2010.

 

7. The four distinguished categories of barbecue cooking in the US are Carolina style, Texas style, Kansas City style, and (fill in the blank):

 

A. Chicago style
B. New Orleans style
C. Memphis style
D. St. Louis style

 

Answer: C. Memphis style barbecue is all about the ribs, Carolina is known for its shredded pork and vinegar-based sauce; Texas is associated with beef brisket, and Kansas City is known for its sticky tomato-based sauce.
Source: Griffin, Dotty. Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue. New York: Simon & Schuster, 2002.

 

8. True or False: “Baby back” ribs are called such because the meat is taken from younger, more tender pigs.

 

Answer: False. Baby back ribs (also known as back ribs, baby backs, loin back ribs, or Canadian back ribs), are called "babies" because they are shorter and quicker to cook than spare ribs.
Source: “Grilled Baby Back Ribs,” Grilling Companion Online, 29 August 2008.

 

9. Who invented the charcoal briquette?

 

A. Henry Ford
B. E.G. Kingsford
C. Thomas Edison
D. Ellsworth Zwoyer

 

Answer: D. Ellsworth B. A. Zwoyer of Pennsylvania patented a design for charcoal briquettes in 1897. In 1920, Ford created a briquette from the wood scraps and sawdust from his car factory. E.G. Kingsford bought Ford's briquette and placed it into commercial production.
Source: Source: Bellis, Mary. “History of Barbecue.” About.com Inventors, 7 April 2009.

 

10. Approximately how many hot dogs do Americans eat on Memorial Day?

 

A. 10 million
B. 50 million
C. 150 million
D. 300 million

 

Answer: C. 150 million—that’s a lot of hot dogs on the grill!
Source: Gumper, Bethany. “You Grill, Girl.” Fitness Magazine, May 2009.

 

Your Eat-Q Score:

10 Correct: Certified Pitmaster
6–9: Weekend Cookout Warrior
3–5: 
Amateur Griller
2 or Fewer: Stick to the Stove