17th century. They were supplied with meat from the abundant animal kingdom of the island. Some of the crew remained on land to chase the wild cattle. They cut the meat into strips, dried it in the hot southern sun or smoked it on wooden grills called "boucans" to preserve it for a longer time. Hence, the name Buccaneers. They learned this method from the local Arawak tribes inhabiting Santo Domingo. The Arawaks called the method Barbacoa.