Below you'll find a list of all posts that have been categorized as “State-By-State Barbecue History”
Editor’s Note: For some unknown reason, the author did not specify precisely in what part of the Southwest the events were held. The barbecue was an established institution in the Southwest. It had in no other part of the country so many devotees. There was a charm in the name that would at any time call together a large concourse …
Georgia is probably the native home of the barbecue, but it spread thence to most of the Southern and Southwestern States, and has even invaded some of the Northern ones. Georgia, however, still retains its supremacy as the Barbecue State. “The barbecue is to Georgia,” says D. Allen Willey, in the Home-Maker’s Magazine for December, 1896, ” what the clambake …
“Their cookery has nothing commendable in it, but that it is performed with little trouble. They have no other sauce but a good stomach, which they seldom want. They boil, broil, or toast all the meat they eat, and it is very common with them to boil fish as well as flesh with their hominy; this is Indian corn soaked, …
By Alexander Edwin Sweet and John Armoy Knox Accompanied by the reporter, we left San Antonio in the gray dawn of a summer morning. The reporter was going to Eagle Pass on professional business, and we agreed to travel together. First, however, it was necessary that the reporter should attend a barbecue, held some ten miles from the city. The …
By John R. Watkins, Photos by Howe, Atlanta, Georgia No one who has had the good fortune to attend a barbecue will ever forget it. The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and …
