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Friday, July 26, 2013

Obsessive Compulsive Barbecue Featured on The BBQ Central Radio Show

July 23, 2013 BBQ Central Radio Show

Yours truly was a guest on the July 23, 2013 BBQ Central Radio Show. We discussed a little bit of barbecue history, how to become a KCBS BBQ judge, and music that celebrates BBQ. There were also some great guests including Diva Q's Danielle Dimovski. Watch as she discusses her new TV show on the Travel Channel BBQ Crawl. You can watch or listen at this link - July 23, 2013 BBQ Central Radio Episode.

Friday, July 19, 2013

BBQ Pitmaster Music Video

Obsessive Compulsive Barbecue's latest music video is posted! Pitmaster!

Monday, July 1, 2013

Grilled Chiles Rellenos con Pollo en Queso


Chili (or Chile, whichever you prefer) peppers are delicious! I eat them on just about everything. Here is a great recipe for chili peppers stuffed with chicken and cheese. It doesn't call for deep fried peppers like many other chiles rellenos recipes so it is grill/smoker friendly. Here is the recipe.

6 to 8 large poblano peppers
1 to 1 1/2 pounds chicken breast strips

Chicken Seasoning Recipe
1/2 cup olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 cloves chopped garlic
1 sliced onion
Juice of 1 lime
1 sliced jalapeno (Optional - If you are concerned about the heat, remove the seeds and white membrane.)
1 sliced bell pepper

Put all the chicken seasoning ingredients in a plastic bag and add the chicken breast strips  making sure the chicken is well coated. Let sit in the refrigerator for at least 4 hours.

On your grill or under your broiler, roast 6 to 8 poblano peppers until the skin is charred on both sides. Remove them from the heat and wrap in foil. Let them sit for about 15 minutes or until the chicken is done. Remove the peppers from the foil and then remove the skin, cut a slit in the pepper and remove the seeds.

Add the chicken in a pan with the marinated sliced onion and peppers. I use cast iron on my grill but you can also use your stove. Don't cook the chicken too fast. You want to avoid making the outside stringy and chewy. Just as the chicken is done, remove from the heat and cut into bite size pieces. Let the onion and peppers drain on a paper towel. Check for seasoning and adjust to taste.

Stuff the peppers with the chicken, onion, sliced jalapeno/bell peppers, and cheese (whatever kind you like and don't be stingy with it), put them in a greased casserole pan or iron skillet, pour some red chili sauce around the edges. Place in the oven at 350F degrees or in your smoker/grill (using indirect heat) and let them cook until the cheese is melted and bubbly.

Red Chili Sauce

3 tablespoons vegetable oil (Omit for gluten free. See instructions below.*)
1 tablespoon flour (Omit for gluten free. See instructions below.*)
1/4 cup chili powder
2 cups low sodium chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces tomato paste
1 teaspoon dried Mexican oregano
Juice of 1/2 lime

Heat the oil and whisk in the flour. Cook for 1 minute. Add chili powder and cook for about 30 seconds. Add stock, cumin, tomato paste, and oregano. Stir well and bring to a boil, reduce heat and cook for about 15 more minutes. Adjust the seasonings to your taste.

* For gluten free, don't use the flour and oil. Instead, mix 1/4 cup of the room temperature chicken stock with 2 TBS of corn starch. Bring all of the other ingredients to a simmer and whisk in the corn starch/broth mixture to thicken it. Only use as much as is needed to thicken to desired consistency, reduce heat to low and cook for about 15 minutes. Season to taste.

Sunday, June 30, 2013

The Glorious Fourth! How it Was Celebrated in 19th Century Virginia

The Tucumcari News and Tucumcari Times - June 20, 1913
For about twenty years after the Declaration of Independence was signed, Americans didn’t widely celebrate it. Not because it wasn't important to them, it's just that there was so much activity put into building their new nation that the joy of independence was something most felt often and not just on a single day. By the 1790s, bitter partisan conflicts had developed and even the Declaration of Independence had become a controversial political topic. The Democratic-Republicans party admired Thomas Jefferson and the Declaration of Independence. But the opposing party, the Federalists, took the position that the Declaration of Independence was too French-like and went too far in its  anti-British rhetoric. John Adams complained in an 1817 letter that Americans seemed uninterested in the history of the nation.

At about the same time that Adams complained about Americans' lack of interest in the founding of the country, the Federalist party began to dissolve and new parties were established in the 1820s and 1830s. The new parties considered themselves inheritors of Thomas Jefferson and the Democratic-Republicans party. Copies of the Declaration of Independence were widely circulated with the important date of July 4, 1776 printed right across the top. Ironically, the deaths of Thomas Jefferson and John Adams on July 4, 1826 may be the final events that cemented the idea of July 4 as an important day in American history.

Soon, Americans were celebrating the "Glorious Fourth" all over the country. Employers were allowing their employees to take the day off, plantation owners would give the day off to those whom they enslaved, and barbecues were the main events all over. Even so, it wasn't until 1870 that Congress would declare July 4 a national holiday.

Early on, the "Glorious Fourth" has been a day for barbecues in Virginia going back to the earliest times in our country's history even in those early days when people living in other parts of the country were ignoring the day. However, the Civil Was would change all of that, at least for a couple of decades. Few barbecues held in Virginia during the civil war and even when the war ended Virginians were not quick to resume the celebration of the day. The worthless Confederate currency coupled with the Federal Army's tactic of destroying food stocks, took its toll. And, immediately after the Civil War, Virginia ceased to be a state and became "Military District Number One" ruled by a military governor.

It took a while after the Civil War for "the Fourth" to again be known as the "Glorious Fourth." In fact, the Richmond Dispatch of July 6, 1886 (21 years after the end o f the war) took note that in Richmond, Virginia "the day (July 4 of 1886) was more generally observed than any Fourth since the war".

The Enquirer (Richmond, VA newspaper) of July 26, 1808 provides a description of an early 19th century Virginia July 4th barbecue. This event occurred in Charlottesville, VA and, according to letters written to Thomas Jefferson, was attended by Anne Scott Jefferson.
The citizens of Albemarle county convened in Charlottesville to celebrate the 4th of July. The Declaration of American Independence was read  to a large assembly in the Courthouse. At three o'clock the company animated by the presence of many of the most accomplished ladies in the vicinity, sat down to a handsome barbecue provided by Mr. Elijah Garth. After dinner, on the retiring of the ladies, the gentlemen drank the following toasts in the republican spirit of their own country. 
1.) The 4th of July 1776 - May the principles it consecrated animate us in every crisis to defend the blessings it bequeathed.  
2.) The People - The only legitimate source of power. May they ever beware of those insidious friends who would protect them from "their worst enemies, themselves." 
3.) The Constitution of the U.S. - The solar central point of the Federative system; may its mild and beneficent attraction harmonize in their respective orbits the planets that compose it. 
4.) America - The world's best hope; the last asylum of persecuted freedom. She has strangled the serpents in her cradle - she need not feat their hisses now.
5.) Virginia - In the 'war of the revolution' she led the van. In the dark period of the reign of terror, she fanned the decaying flame, and cheered the drooping sons of freedom. she will never tarnish the lustre of her fame. 
6.) George Washington - His meritorious services will consecrate to his memory the "fairest page in the volume of faithful history." 
7.) The President of the United States - Useful and illustrious is the consciousness of having faithfully devoted his best efforts to his country's service, will constitute the happiness of his retirement. 
8.) The Judiciary of our State - Wise, republican and independent. A shield to the virtuous and a terror to evil doers. 
9.) The Governor of Virginia - May his country remember his services, and his successors emulate his virtues. 
10.) Wilson C. Nichols, our representative in Congress. Wisdom to discern; and firmness and independence to pursue the best interests of his country. 
11.) The Embargo - A weapon of more effective hostility than the canon or the sword. It promises the advantages of war without its waste of blood and treasure. 
12.) The Manufacturing spirit now moving over the face of our land. May it grow strong, may it be general and permanent; then shall we be indeed an independent nation. 
13.) The Patriots of '76 - Should their descendants be called upon to defend the independence they established, their spirit will support, and their example will animate and inspire them. 
14.) The Militia - The rights of the nation are their rights; they will know how to defend them. The best source of political reformation - the scourge of those who would destroy, and the support of those who cherish true republicanism. 
15.) The freedom of the Press. 
16.) The Minority in Congress, and the friends of that minority - "Monuments of the safety with which error of opinion may be tolerated, where reason is left free to combat it." 
17.) The state of Massachusetts - A caution against the security, and a call upon the vigilance of republicanism.
During the civil war, as you can imagine, the Southern states didn't celebrate the fourth and there seemed to be a subdued disappointment and sadness that they couldn't and many newspapers felt compelled to write about the lack of 4th of July celebrations. The Confederate Union from July 7, 1863 commented (with a hint of sarcasm aimed at the "Yankees"). The author didn't yet know that the Union won the Battle of Gettysburg on July 4, 1863 which turned out to be the beginning of the end for the Confederacy.
4th of July 
We saw nothing in our town to remind us of the return of the Anniversary of the Declaration of Independence of the once United States of America. It passed off like any other day - sans fireworks, sans music, sans whiskey storms, sans barbecues, sans everything. Gen. Lee has sadly interfered with the 4th of July programme in some of the Yankee towns of Southern Pennsylvania. Instead of flying banners about York on the 4th there were only flying Dutchmen to be seen. We have no doubt Gen. Lee's Army paid proper respect to the day, by a fight or foot race with the Yankees.

The author of the above commentary obviously didn't have full knowledge of what happened at Gettysburg.

Immediately after the civil war, the Southern states were in no mood to celebrate July 4th. This article printed in the Federal Union of July 3, 1866 sarcastically sums up the sentiment that prevailed throughout the South at that time.
4th of July! Tomorrow is the famous 4th of July. It used to be a big day for us, when our boys had pretty uniforms and flashing guns and swords to go a mustering in - but the boys who used to carry them are sleeping under the sod - and the principles they made such a noise about are as dead as they are. The U.S. Congress has decided that our boys shall not serve in the Army or Navy of the U.S. any more - what use then for us to go a sogering on the 4th! They have put us out of the Union and taken our country away from us - therefore we have no flag to salute and toast as in days of yore. What a miserable apology for a people we are, anyhow! No country, no principles, no flag, no military, no money, no 4th of July! Nothing but taxes and trouble! Oh my! Won't somebody take pity on us, and carry us in out of the cold?
We hear that a public spirited gentleman intends giving a barbecue at the river, where those inclined to celebrate the 4th in that way, can be accommodated at a dollar a head. We hope Ab will cook his pigs brown, and be sure that he kills all the worms as dead as the 4th of July is in this part of the world.

A follow up story in the July 10, 1866 Federal Union had this report -
"The Fourth" passed away without anything happening worthy of special notice. There were many freedmen in town who came to see what was to be seen. But, "not a drum was heard"; and as they had no cash to spend, they departed for their homes but little, if any, poorer or wiser than when they came. 
Our white population treated the day much as they do other days at this season - trying to keep cool. A few who had invitations and horse flesh, went ruralizing in search of spring water and barbecue. 
When the Fourth of July comes round again, we hope our people may have the right, as well as be in the mood, to welcome the day with something of the spirit, pride and patriotic pleasure that marked the anniversary of the Nation's birth in the better days of the Republic.
The Richmond Dispatch of July 6, 1886 summarizes how July 4th was celebrated in 19th century Virginia before and after the civil war.

JULY THE FOURTH 
How it was celebrated yesterday and in by-gone days.
 The ante-bellum celebration of the Fourth of July in Richmond consisted of an artillery salute fired from the southern slope of the Capitol Square, a parade of the military on the drill ground between the Washington monument and the Executive Mansion, where the Governor and Adjutant-General usually reviewed them, and where they somewhat practiced themselves in musketry by firing several rounds of blank cartridges, to the delight of most and to the consternation of some of the crowd. These exercises over, the companies soon separated, and nearly all of them went picnicking. Buchanan's Spring, Clarke's Spring, Mitchell's Spring. Goddin's Tavern, and Ritchie's farm were among the favorite shades of that day, where, with uniform-coat off, the soldier and his civic guests mixed gallons of mint-julep and bowls of punch, pitched quoits, shot at targets, ran races, wrestled, or played cards, as fancy inclined. The dinners consisted largely of barbecued meats and Brunswick stew, though more ornate dishes were not wanting, and along with the wines came the toasts in which, and in the responsive speeches, " Our Country," "Virginia," "the Memory of Washington," "the City of Richmond," and "Woman" were never forgotten. A grandiloquent style of speaking prevailed, and the term "Fourth-of-July orator" became a synonym for labored rhetorical flights of young and exuberantly patriotic parties; but these were real love-feasts. 
The horizon was not yet specked by clouds of war. Virginians cherished the Union with a warmth such as only a parent can feel for a dearly loved child; and after they had heard her praises sounded, and were done with their eating and drinking and frolicking, the military formed in line, and, preceded military formed in line, and, preceded by drum and fife and four or five boys bearing the riddled target-board, they marched back to the city and put away their arms and accoutrements until next time.

IN THESE DAYS 
When the war came there were no holidays for the masses; it was all fighting and no frolicking. After the first year there were few new or clean uniforms to parade in, and no powder and caps to spare for salutes which would kill nobody. Hostilities ended, the Confederate flag furled, Richmond people looked at the unturfed graves in Oakwood and Hollywood and at the burnt district in their city, and at the Federal troops quartered in the suburbs, and could not all at once revive Fourth-of-July patriotism in their breasts. But as nature and human industry covered the scars of war, and the great majority of the North and of the South buried their differences, the observance of the Fourth again became general here. At first no attention was paid to it. Few closed places of business. Now, it is the most generally observed holiday of the year, Christmas alone excepted. 
In these times, as of old, the stars and stripes float from every flag staff and masthead; but the crowds which used to picnic near the city now take excursion trains and fly to Washington, to Old Point, to the White Sulpbur, to Fredericksburg, to Petersburg - indeed any where to be out of Richmond. The colored troops, ever burning with patriotism and ever indifferent to the burning sun, have usually stayed at home and paraded and marched and pic-nicked. 
Our people go out and the country people, white and black, come in. The excursion trains pass each other on the roads, and so crowded are the cars that it is hard to tell whether the out-come or in-put is the greater; and it is likewise a disputed point whether the country people who come to the city or the city people who go to the country catch more of hot weather. But it makes no difference. It is the natal day of American independence; it is a day for fun and frolic, and if the former is only to be got by much endurance and some hard work, and the latter haves headaches, they are but part and parcel of the joy and misery we must endure for our beloved country.

In Fear God and Walk Humbly:The Agricultural Journal of James Mallory, 1843-1877, by James Mallory, the sentiment in the South before and after the Civil War is well documented. Mallory's diary entries for July fourth from the years 1844 up to 1858 were all very similar to his 1844 entry. Starting in 1859 and to the end of his diary, his entries indicate a lack of enthusiasm and support for Independence Day. Here are his entries for July 4 with 1844 and then 1859 to 1876.

1844
A large [crowd] attended the Barbecue, patriotism seemed to prevail to a great extent, good order and more abundant provision I never witnessed, about the time of dinner mostly after the ladies had dined a shower interupted the enjoyment of the party, all seemed to regret it as the managers had taken so great pains to entertain the crowd.

1859
Crops are so grassy and people are showing more love of Cash than patriotism, fear the sectional strife going on with regard to slavery has lessoned the devotion for our national holidays.

1860
No celebration of independence day, indeed it is to be feared that political strife and sectional rancor and hate on the subject of slavery is going far to do away [with] that Patritism that has heretofore been the safeguard of our Union, and the glory of our people.

1861
Independence day is not much celebrated from the sadness of the times, it is of additional interest from the circumstance of the federal Congress meeting to determine on their future policy, if they support Lincoln in his war policy awful will be the times. A rainy day, it will gladen the feelings of thousands, the South will rejoice in plenty of food, God is good to us, may we be grateful for it. No war news.

The context of Mallory's1861 diary entry was the fact that on July 4, 1861, president Lincoln called Congress to a special session. His address to the congress blamed the outbreak of hostilities on the South and asked for 400 thousand men and four hundred million dollars. Congress approved. The Civil War, pg 90-92.

1862
Fighting is going on with great loss on both sides, history gives no account of such a conflict, reports in our favor. The National Independence day has been interrupted by the terrible conflict going on around Richmond, the South if no solemnity hung over it might well retains its galey day never having violated the spirit of the Constitution.

1863
Independence day is not much attended to these times of suffering, hope we may soon add another to our festive days in relief of our enemies. Finished ploughing our corn and potatoes, may harrow some corn.

1864
The day so celebrated by us Americans seems to be lost sight of in the present great sufferings of our people, may a brighter and more glorious one succeed it in our deliverance from our present enemies.
1865
The blacks are crowding every road to Talladega in great numbers to (as they think) a great dinner to be given them by the yankees, very hot.

1868
The day has lost its spell on the hearts of our people, our cruel enemies have done their work of oppression so well that great changes must take place before patriotism has much to do in connection with country. The Freedmen and a few white Radicals had a large assemblage at Town (Talledega) yesterday.

1869
July 3 - Had a chill with high fever
July 4 - (Sabbath) Was to(o) unwell for preaching today, the family attended, hot.
July 5 - Commended to use the Sweeps in our cotton, it is the best crop in the country.

1871
Independence day has lost its glory with So[u]thern people, the Civil War and oppressive rule of Congress has alienated the people from the government, still their vile laws and robbery continue.

1872
There is no hallo of delight in this day with the subjugated South. We gave our Freedmen a dinner.

1874
The day has lost its glory for the South, so oppressed by the government, bourn down by Radical and negro rule & taxes that the people have lost their love for the old flag. Finished laying by our corn, it is good.

1876
There was a cold effort to revive the love of the day observed in most the S. Cities.

Friday, June 28, 2013

Home Made Hot Sauce - Quick and Easy!

 

Making your own, customized hot sauce is one of the easiest things you can do. It's great when you create something that is tailored to your personal taste and personal tolerance for heat. Here is a recipe that I use all the time. You can use any kind of peppers you like. You just have to be aware of the thickness of the skin on the chili peppers that you use. For example, cayenne and jalapeno chili peppers have relatively thin skins. But, Poblano and Fresno chili peppers have thicker skins. If the pepper you choose has a thick skin, you may want to roast the peppers and remove the skin before making your chili pepper sauce.

Here is my basic recipe for making hot sauce. I prefer jalapeno or Fresno peppers, but you can use any peppers you prefer. Just make sure you deal with the skin accordingly.

My latest sauce was made with Fresno chili peppers. Here is the recipe.

8 to 12 Fresno chili peppers (use whatever chili peppers you prefer)
2 cloves garlic or 1/2 tsp. granulated garlic
1 teaspoon table salt
1 teaspoon fine grind black pepper
1/3 cup distilled vinegar
1/2 teaspoon dry mustard (the emulsifier; holds the ingredients together)
1/4 teaspoon xanthum gum (the thickener)

Put all of the ingredients in a food processor and let it whirl until everything is very finely ground. Pour into a sauce pan and simmer it for about 20 minutes. As it simmers the Fresno chili pepper puree will turn from pink to reddish orange. Strain it, discard the solids (or save them for a sandwich spread which is what I do) and then pour the sauce into a sterilized bottle. I use 5 ounce woozy bottles. Keep refrigerated and serve on anything. It's delicious!


Play around with the recipe and make it your own. Do you like a sweeter sauce? Add some honey or brown sugar. Or, how about some pineapple juice or pureed mango or strawberries? Make the sauce your own and have fun!

P.S. - Chili peppers or Chile peppers: Who cares? It's delicious no matter how you spell it!

Saturday, June 8, 2013

Antebellum Barbecue Mop Recipe - Dipney


A 1780 Barbecue in Tennessee from Stories of American History, 1913.
John Sevier (from Virginia) often held VA style barbecues for the other early settlers in Tennessee.

Below is a first hand account of a typical antebellum southern barbecue. It was written by Martha McCulloch-Williams (born Susan Martha Ann Collins)  in her book Dishes & Beverages of the Old South published in 1913. The author was born and raised in Northwestern Tennessee and lived there until she married and eventually moved to New York with her husband in 1887. A notable quote from her book is "The very best decoration for a table is something good in the plates." I agree wholeheartedly! And what could decorate a table better than barbecue?
... lambs, pigs, and kids, when barbecued, are split in half along the backbone. The animals, butchered at sundown, and cooled of animal heat, after washing down well, are laid upon clean, split sticks of green wood over a trench two feet deep, and a little wider, and as long as need be, in which green wood has previously been burned to coals. There the meat stays twelve hours - from midnight to noon next day, usually. It is basted steadily with salt water, applied with a clean mop, and turned over once only. Live coals are added as needed from the log fire kept burning a little way off. All this sounds simple, dead-easy. Try it - it is really an art.
The plantation barbecuer was a person of consequence - moreover, a few plantations could show a master of the art. Such an one could give himself lordly airs - the loan of him was an act of special friendship - profitable always to the personage lent. Then as now there were free barbecuers, mostly white - but somehow their handiwork lacked a little perfection. For one thing, they never found out the exact secret of "dipney," the sauce that savored the meat when it was crispy tender, brown all over, but free from the least scorching.
Daddy made it thus: Two pounds sweet lard, melted in a brass kettle, with one pound beaten, not ground, black pepper, a pint of small fiery red peppers, nubbed and stewed soft in water to barely cover, a spoonful of herbs in powder - he would never tell what they were, - and a quart and pint of the strongest apple vinegar, with a little salt. These were simmered together for half an hour, as the barbecue was getting done. Then a fresh, clean mop was dabbed lightly in the mixture, and as lightly smeared over the upper sides of the carcasses. Not a drop was permitted to fall on the coals - it would have sent up smoke, and films of light ashes. Then, tables being set, the meat was laid, hissing hot, within clean, tight wooden trays, deeply gashed upon the side that had been next the fire, and deluged with the sauce, which the mop-man smeared fully over it.
Hot! After eating it one wanted to lie down at the spring-side and let the water of it flow down the mouth. But the flavor, a savor, a tastiness, nothing else earthy approaches. Not food for the gods, perhaps, but certainly meat for men. Women loved it no less - witness the way they begged for a quarter lamb or shoat or kid to take home. The proper accompaniments to barbecue are sliced cucumbers in strong vinegar, sliced tomatoes, a great plenty of salt-rising light bread - and a greater plenty of cool ripe watermelons, by way of desert.

Sunday, May 26, 2013

A Bad Boy's Diary, 1880

A Bad Boy's Diary by Walter Gray (Metta Victoria Victor)

Metta Victoria Victor had numerous pseudonyms, gave birth to nine children, and authored over 100 books. In fact, she and her husband invented the American dime novel (the first paperbacks).

In 1880 Victor's book A Bad Boy's Diary was published. A Bad Boy's Diary is about little Georgie Hacket. No matter how hard Georgie tries, he just can't stay out of trouble. It was the best selling book in the year 1880 and spawned an entire series about Georgie's misadventures.

While the book is a work of fiction, the context is set in the real world of 1880. This excerpt provides some insight into how important barbecue events were to politics in the 19th century and also in how those events were financed. Little Georgie didn't have the best grammar or spelling skills and I present the text just as it was originally written by the author. Here is the story of when Georgie and a friend decide to hold their own, private barbecue.

A Bad Boy's Diary - He Takes Part in the Election
My father has gone to a naboring villedge to hear some grate speker in the open air. He sade the fokes was going to have a barbecue to finish up the fun. I ast him what was a barbecue, and be sade it was rosting an ox hull with plenty of hard cider and uther things to be et and drunk out of dores so as to make it more golly. I. wanted to go along, but he said he would not take such a looking boy besides I had been very bad last night, he woulk leave me behind for a punishment. I felt lonesome, so I whistled for Jonny to clime over the fence wen his mother was not looking and I said " Johnny, if we had a nox we could have a barbecue all to ourselfs - and wouldn't that be fun?" He said it would be offul fun, only we had no ox. So then I said: "There is more ways than one to skin a cat - come out behind the barn an I will sho you something, Johnny."
This was about 4 o'clock. About six my mamma saw something brite shining before she lit the lamps. Everything was all red an as lite as day. She ran to the windo an scremed : "0 Bess, Bess, the stable is on fire!" But she was mistaken. It was only a big fire behind it witch me an Johnny had made to have our own privat barbecue.
It is true that the corner of the cow-shed had got in a blaze, but the nabors put that out. " The cow is safe," said Bess, " but o dear, where is the cunning little calf?" "What's that?" cried mamma turning pale. "Georgie, you notty, good-for-nothing, cruel boy, tell me this minnit - O you wicked boy !" "It's only me and Johnny having a barbecue," I answered. "A what ?" she cride. " A barbecue, mamma. If big folks roste an ox I should think little ones mite roste a teeny weenty calf. Its most done now-wont you all stay an have a piece? We've got a lot of cider, too, out of Johnny's sellar. Were going to do it up in reglar stile."
"Did you roste the poor thing alive ?" shrieked my sister. "Why no, Bess, don't you see we rosted it dead?" Its strange how little some girls know. It was unreasonable for mamma to make such a fuss about a miserable little calf. Johnny was sent home an' we neither of us got a taste of our barbecue; but papa could stuff down all he wanted, I dare say. I The older I grow the more injustice I see. 
N.B. Johnny told me in a whisper this morning he forgot to turn the fasset back, he was in such a hurry for fear the cook would catch him, so the hull barl of cider ran away. Well, there's one consolashun. I herd papa say it cost a grate deal of money to eleckt a president. He said he'd been sent some and tole to place it where it would do the most good. I suppose the calf and the cider must go in the eleckshun expenses. All I regret is they were not placed where they wood do most good, cause me and Johnny was not allowed to eat and drink em. We expect to have a lot of fun next week.

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.

Tuesday, March 26, 2013

The Barbecue Trees

Harper's Weekly, July 27, 1861 (Illustration courtesy of harpersweekly.com)

Can you spot the barbecue trees in the above illustration? In the early 19th century, during the administration of president Andrew Jackson, two groves of trees were planted on the Capitol Grounds for barbecues. After lots of research and a labor of love, I can now tell their story. You can read about them in this month's issue of Smoke Signals Magazine beginning on page 4. Here is the link - Smoke Signals Magazine Issue 11.

Sunday, March 3, 2013

Slow Smoked Meat!

Here is the official theme song and video for Obsessive Compulsive Barbecue and its competition cook team Man vs. Pig.


Sunday, February 17, 2013

The Pie Town Fair Barbecue of 1940

Pie Town, peacefully resting in Catron County, New Mexico was apparently founded as follows: Sometime in the early 1920's, Mr. Clyde Norman, a tall Texan and World War 1 veteran who "liked to bake", "broke down" on the side of the road and began making dried apple pies at his upstart business on a piece of ground that lay along a little rocky ridge and the "Coast to Coast Highway" later to become U.S. 60. The word got around that the best pies anywhere were to be found at "Pie Town" hence the name Pie Town.

In 1940, near the end of the Great Depression and just before the dawn of the United States' entry into World War II, a photographer named Russell Lee, an itinerant, government photographer employed by funds from Franklin D. Roosevelt's New Deal, captured stirring photographs of the people of Pie Town. The images he captured are nothing less than national treasures. Here, I post some of the photos of the Pie Town Fair Barbecue of 1940 made available by the Library of Congress. The photographs need no commentary. The images tell the story better than any words ever could.


The Pie Town Community Church
Harvesting Corn
Main Street, Pie Town
Starting the Fires
Pinto Beans: Pie Town's Main Crop in 1940
Giving Thanks Before The Barbecue Meal
Slicing the Pies!
Serving up Pinto Beans
Barbecue Being Served
A Homesteader Feeding His Daughter at the Barbecue
The Crowd Enjoying the Barbecue
A Homesteader and his Children Enjoying the Barbecue