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Sunday, April 28, 2013

Barbecue Sold by the Bucket

The Daily Ardmoreite, May 23, 1906

I ran across an advertisement for barbecue that was run in The Daily Ardmoreite of Ardmore, OK back in 1906. It tells of barbecue that was cooked fresh every day and informs the reader to bring a bucket. So, barbecue was sold by the bucket decades before chicken was sold by the bucket. Sorry, Colonel.

Thursday, April 18, 2013

Old Virginia Barbecue Sauce Recipe - "Shack Sauce"

Old Virginia "Shack" Sauce
Here is a delicious version of an old VA BBQ sauce inspired by a 19th century VA BBQ man named Shack. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce (I use Texas Pete)
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French's)

Mix well, let sit in the refrigerator for at least 24 to 48 hours before serving for best results. I blend it in my food processor, that's why it's about 16 ounces total.

By the way, I will be telling Shack's incredible story in my upcoming book about the history of Virginia barbecue. So, stay tuned!

Wednesday, April 10, 2013

The Great Boston Barbecue of 1793 - Roast Ox and the French Revolution

Southwest view of the Old State House on State Street as it appeared in 1793.
(Illustration from State Street: A Brief Account of a Boston Way)

State Street (named King Street in 1770) in Boston, Massachusetts, in front of the Old State House, is where the first blood of the American Revolution was shed during the Boston Massacre of March 5, 1770. Twenty three years later, Bostonians were celebrating not only their own freedom from oppression but also the belief that liberty was sweeping France in the 1790s as a result of the French Revolution. Here is an account of the great State Street barbecue that took place on January 23, 1793 excerpted from State Street: A Brief Account of a Boston Way by State Street Trust Company, Boston, 1906.
The strangest scene that State Street has witnessed was the barbecue at the time of the French Revolution. America was full of its partisans, and nowhere was this friendly sympathy keener than in Boston. Bostonians of this era delighted in calling each other “citizens,” and strove in many other ways to show their sympathy with the spirit of liberty then sweeping through France. The feeling found expression, two days after the execution of Louis XVI in the barbecue. A thousand pound ox was killed, and its horns gilded and placed on an altar twenty feet high. Drawn by fifteen horses and preceded by two hogsheads of punch pulled by six horses, and accompanied by a cart of bread, it was escorted through the streets of Boston, and finally deposited in State Street. Tables had been spread from the Old State House to Kilby Street, and the citizens feasted upon roast ox and strong punch, to the subsequent confusion of many. Boston’s fair women decked the windows of the neighboring houses, and amused themselves by throwing flowers upon the feasters, until the scene culminated in what some of the best citizens characterized as a “drunken revelry.” When the news of the execution of the king reached America, there was a sudden revulsion of feeling against his executioners.