(Family Features) - Chef Todd English of Olives restaurant fame worked with the Grain Foods Foundation to create signature barbeque sandwich recipes that offer a new take on traditional backyard favorites.
"Bread is as essential to barbeque as the meat on the grill," English says. "Adding the right kind of bread, bun or roll enhances the taste of your barbeque creation."
Fire Up the Grill!
Celebrating 1.4 Million Years of Barbecue
Yes, it's true - the backyard art of barbeque can be traced back to the cavemen. In fact, our ancestors starting barbequing before they started talking - that's how vital the act of roasting food over an open fire has been to our existence. Anthropologists say cavemen may have started roasting meat some 1.4 million years ago.
One of the greatest barbeque innovations in human history was the creation of bread some 10,000 years ago. For millennia, man had enjoyed barbeque with only his hands. Bread changed all that. Consider the hamburger, one of America's most popular barbeque creations. A hamburger would simply be a flat meatball if it wasn't for the bun to help keep ketchup off fingers. It's a simple fact: a barbeque isn't complete without the bun.
Bread also contributes a low-fat, low-calorie source of energy to the barbeque menu, according to Judi Adams, MS, RD and president of the Grain Foods Foundation. "Grains are essential to a healthy and well-balanced diet, and provide us with the energy we need to enjoy the great outdoors."