Also boucane, bucan. [a. F. boucane-r, f. boucan: see prec.] trans. To expose (meat) to the action of fire and smoke upon a boucan or barbecue; to barbecue. Hence Buccaned ppl. a., Buccaning vbl. sb. (More usually spelt like the French.)
1600. trans. Laudonnière’s Hist. de la Floride (1586), in Hakluyt III. 307. They eate all their meate broyled on the coales and dressed in the smoake, which in their language they call Boucaned.
1761. Ann. Reg., Charac., III. 1/2. These new settlers obtained the name of Buccaneers from their custom of buccanning their beef.
1827. Edin. Rev., XLV. 407. Instead of always boucaning their meats … they now often used salt.
1865. Tylor, Early Hist. Man., 261. The art of bucaning or barbecuing, as practised by the Americans, is found in Africa, [etc.].
1865. Morning Star, 14 Feb. The very name buccaneer is derived … from the (‘jerked’) beef, which was also called ‘boucaned’ meat.
