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  The Taíno people, indigenous to the Caribbean, were among the earliest known practitioners of what could be considered primitive barbecue, making them some of the first pit barbecue masters in the world. They used a method called  barbacoa , where meat was slow-cooked over an open fire or in an underground pit lined with hot stones, often wrapped in leaves to retain moisture and flavor. This technique, which gave rise to the word "barbecue," was later adopted and adapted by Spanish colonizers and eventually spread across the Americas. The Taíno, along with other Indigenous peoples of the Americas, such as the Cherokee and Apache, also employed similar slow-cooking methods using earth ovens and smoke pits, showcasing their mastery of fire and food preparation long before European influence. These early techniques laid the foundation for modern barbecue traditions, particularly in the Southern United States, where the legacy of Indigenous cooking methods continues to influenc...