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Andy King, left, of Templeton, and ...
Andy King, left, of Templeton, and Ken Dakai of Clinton check their chicken at a backyard barbecuing lesson Monday in Gardner. (T&G Staff Photos/MARK C. IDE)
"Barbecue is very American," said Ken Dakai of Clinton, president of the New England Barbecue Society.
said cooking meat as part of the celebration of Independence Day has been growing in popularity since the troops returned home from World War I. Since then, patriotic holidays have been celebrated with much more fervor, although celebrating food, fireworks and parades were on the minds of our forefathers even before the Declaration of Independence was signed on July 4, 1776.
, a onetime backyard barbecuer, will not be cooking for family and friends this year, but will be with friend and fellow barbecuer Andy King of Templeton in Lake Placid, N.Y., for a barbecue competition.
said some families have their barbecue pits, but many use gas or charcoal grills.
In barbecue, the meat is cooked on low heat slowly and thoroughly.
Grilling is done typically on a gas grill at high heat, which sears the meat.
"I've only been involved with barbecue for the past couple of years," he
"I've been grilling for family and friends for years."
"Turn the heat down and cook it slowly," he
and Mr. King both teach classes on barbecue and grill cooking, training both future competitors and people who just want to give their families a nice meal cooked in the backyard.
Vice President: Ken Dakai, ...
Vice President: Ken Dakai, email@example.com
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