Barbecue is one of the world’s oldest shared food traditions, passed from firepit to firepit long before it ever hit our plates here in Alberta. While the modern definition of barbecue is “a meal or gathering at which meat, fish, or other food is cooked outdoors on a rack over an open fire or grill”, the history of barbecuing dates back to colonial times. And while we often think of BBQ as a North American specialty, its roots stretch much farther and deeper.
Grab a plate — this is the sizzling story behind the History of BBQ, and how those ancient flames sparked the flavours we love today — flavours Rocky Mountain BBQ continues to serve up through our BBQ catering Calgary experience!
Cooking With Fire Around the World
Before marinades, rubs, competitions, or Calgary Stampede cook-offs, early humans were slow-cooking meat over an open fire. From Indigenous pit-roasting in North America to early clay-oven methods across Asia and the Middle East, cultures used long, gentle heat to transform tough meats into melt-in-your-mouth meals.
Though regions varied, one thing was consistent: low and slow wasn’t just preferred — it was essential. And delicious.
The Origins of Barbacoa and Its Caribbean Roots
The word “barbecue” can be traced back to the Taíno, an Indigenous people from the Caribbean. They used the term “barbacoa” to describe a raised wooden frame used for smoking, drying, and slowly cooking meat over a fire.
This early method produced tender, smoked protein long before modern smokers existed. As Spanish explorers travelled through the Caribbean, they adopted the word barbacoa, which eventually evolved into the “barbecue” we know today.
Their influence sparked a global movement — one that would cross oceans, mix cultures, and become one of North America’s most beloved culinary traditions.
Global Influences on Modern BBQ
As barbecue techniques spread, different cultures added their own flavour:
Polynesia
In the Pacific Islands, especially in Hawaii, cooks used underground earth ovens (called imu) to slow-roast whole pigs for hours. This method — moist, smoky, and community-centred — heavily influenced the “low and slow” BBQ styles we embrace today.
Europe
Immigrants brought smoking, curing, and spit-roasting techniques that shaped regional BBQ across the U.S. and Canada.
Africa & the Caribbean
Spices, marinades, and wood-smoking traditions contributed deeply to the distinctive flavours associated with jerk BBQ and Southern American styles.
True BBQ is global. A fusion of fire, flavour, and community that stretches across cultures and eras in the History of BBQ!
BBQ Culture in North America
Barbecue took on a distinct identity in the American South, where slow-cooked meats became a staple of African American culinary innovation and community life. In the 20th century, BBQ stands and smokehouses grew into cultural hubs. From neighbourhood gathering places where recipes were passed down like family heirlooms.
From here, BBQ spread across the continent, forming rich regional identities: Texas brisket, Carolina pulled pork, Kansas City burnt ends. Until eventually, Alberta’s unmistakably bold, smoky, beef-forward flavour.
Western Roots of BBQ Culture in Calgary
Calgary has always been a BBQ city — even when the harsh winters try to convince us otherwise!
From Stampede midway classics to family backyard gatherings and winter grilling warriors who refuse to pack up the barbecue in January, Albertans take smoky meats seriously. We celebrate bold beef, hearty portions, and the joy of feeding a crowd.
As the city has grown, so has the demand for BBQ catering in Calgary that brings together local ingredients, slow-smoked meats, and the warm hospitality our region is known for. Whether it’s a corporate lunch, wedding, rodeo party, or backyard bash, BBQ has become a Calgary staple all year-round.
So whether you’re hosting a winter gathering, a Stampede event, a family reunion, or an office feast, Rocky Mountain BBQ is here to bring the heat. Request a quote with us today!
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