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 …
Shad and How to Plank It
How to Plank a Shad by James Hoyt, 1904 You have been told so often how to plank a shad that it seems idle for me to talk about it at all. But there are planked shad and planked shad, and you know nothing of the properly prepared delicacy until you try it in the Thompson mode. The oaken …
An Ohio Barbecue, 1833
By Robert and Mary Steele The second election of General Jackson to the Presidency was celebrated in Dayton on the 8th of January, 1833, by a barbecue on the common west of the basin, now Cooper Park. National salutes were fired during the day. Immediately on the arrival at noon of a canal-boat with from fifty to one hundred …
A West Virginia Barbecue, 1831
by Horace Smith & Samuel Wordsworth The other day the people of Logan County, West Virginia, held a great barbecue to celebrate the division of the county. Tables were spread in the street and all traffic was suspended. Hundreds of stalwart mountaineers came in with their wives and children from the region roundabout. Eight big black bears had been …
Historical BBQ Recipes 1
Compiled, and with Notes, by Dave DeWitt Most people believe that barbecue originated in America relatively recently in the history of food. Nothing could be further from the truth, as we can observe in the print above from medieval Italy. If that isn’t barbecue in its purest form, than I just don’t know what barbecue is but meat cooked over …