| Canadian Barbecue is every bit as interesting and | | | | teaming with wildlife, and Canadians, to a man, take |
| original as any BBQ in the world. Canadians know | | | | advantage of this with grilling and barbecue cooking. |
| that, but generally, Americans feel that they have | | | | Today, while the Canadian barbecue style seems |
| the best. The barbecue rival will undoubtedly | | | | virtually identical to the American barbecue style, |
| continue, but here is some background information of | | | | Canadians will argue that the American style is very |
| Canadian BBQ and why it should be included when | | | | similar to theirs. This is because Canadians grill up |
| discussing the best. | | | | quite a bit more game than Americans do. They also |
| Barbecue got its start in Canada when indigenous | | | | grill more vegetables, with carrots, cabbage, onions, |
| people first brought forth foods from the rivers, | | | | squash, asparagus, zucchini, and various root |
| plains, and forests. Roasting polar bear, frying beaver, | | | | vegetables like parsnips, turnips, and salsify. And |
| boiling reindeer, charbroiling squirrel, grilling goose, and | | | | because of the much smaller population, there is |
| searing woodchuck became the way of life for early | | | | vastly more barbecue cooking opportunities per |
| Canadians. From the surrounding oceans and rivers | | | | capita than the United States. |
| came roasted whale, clams, and oysters,as well as | | | | Canadian barbecuers have even recently organized |
| grilled trout, pike, and perch. | | | | into a large group of barbecue experts (Canadian |
| Early Canadians hunted for caribou, buffalo, porcupine, | | | | Barbecue Association), and have begun to show very |
| quail, grouse, deer, black and brown bear, caribou, | | | | well in American and international barbecue |
| cougar, wildcat, rabbit, and many more species. They | | | | competitions. Memphis in May, Jack Daniels, and the |
| fished the Maritimes for huge schools of cod, | | | | American Royal have all produced Canadian winners. |
| shallows full of lobster, and and huge crab pots. From | | | | Canadians even host large competition BBQ events in |
| the lakes, oceans and rivers came oyster, shrimp, | | | | many of their own cities. |
| lake trout, river eel, mussels, and salmon (including the | | | | Canadian barbecue is really not that different as far |
| salmon roe). | | | | as barbecue grilling technique goes, but the diversity |
| Through the years, as farming and ranching spread | | | | of what they barbecue is the real difference. With a |
| across the Canadian prairies, game for public | | | | smaller population, as well as vast natural resources |
| consumption was replaced by farmed buffalo, | | | | available, Canadians are definitely no lightweights |
| partridge, quail, grouse, Alberta beef, and an | | | | when it comes to barbecue. |
| assortment of domesticated poultry. Canada is | | | | |