Below you'll find a list of all posts that have been categorized as “BBQ, Grilling & Smoking”
By Dave DeWitt and Nancy Gerlach “The Meating Place of Spice and Smoke” The first outdoor cook to use chile peppers during a barbecue was Jaguar Claw, a somewhat hen-pecked paleo-Native American who lived in the Amazon Basin about 20,000 years ago. He had dispatched his prey with his spear, had butchered the world’s largest rodent with his new flint …
By Kelli Bergthold Photos By Lois Manno This year, I spent my Thanksgiving surrounded by family and friends, mesquite and “y’alls” in Austin, Texas. The dinner was potluck style, and while the food was pretty damn good (more cranberry tangerine relish or green chile-pinon cornbread stuffing, anyone?) it didn’t stop the day-after-Thanksgiving-blues from hitting me hard. It’s hard to go …
Collected by Dave DeWitt Note: Most hundred-year-old (or more) descriptions of Thanksgiving are insufferably sappy, but thanks to the hard-working scanners at Google Books, I was able to cobble (or gobble) together some suggestions for making this holiday a little more interesting than usual. How about a shooting match with live targets? A Perfect Thanksgiving Diversion, 1897 Another of the …
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, …
