A New Look at Old Time Barbecue

Staunton Spectator and Vindicator, January 18, 1901

My new article A New Look at Old Time Barbecue is published in the latest issue of Smoke Signals Magazine. The online magazine can be accessed at this URL - http://www.smokesignalsmagazine.com/SSM/Issue9/index .

Smoke Signals Issue 9

In the article, I point out some important details that I believe historians have left out of the barbecue history narrative. For example, I have found records of antebellum barbecue recipes that include ingredients such as sugar, molasses, honey, peach syrup, and even currant jelly. That's a far cry from the claim that early American barbecue was seasoned only with vinegar, salt, black pepper, and hot peppers.

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!