This term derived from the French expression “barbe-a-queue,” meaning “beard-to-tail” – originally referred to the practice of roasting or grilling an entire animal affixed to a spit and cooked over a bed of fiery hot coals. Today, the activity is more commonly regarded as a casual means of hosting an outdoor gathering. The food typically served at a barbecue gathering includes steak, chops, chicken pieces, sausages, kebabs, hot dogs, pre-formed hamburger patties, and similar fare. To ensure tenderness, meat may be marinated in advance, and during cooking, it may be brushed with a flavorful sauce.