|Staunton Spectator and Vindicator, January 18, 1901|
|Smoke Signals Issue 9|
I also bring to light references to 19th century barbecue cooks boiling meat before placing it over the coals to be barbecued. So, anyone who thinks that "real southern barbecue" was never par-boiled needs to re-think that theory.
I even wrote a paragraph or two on the practice of wrapping meat as it barbecues and a few other interesting tid bits.
So, point your browser at Smoke Signals magazine, pull up page 18 and start reading!
This issue also has some other great articles including one featuring Ray Lampe Dr BBQ himself!