Posted on 06/14/2025 7:35:22 PM PDT by nickcarraway
And yet, Texans still don’t get it that their wonderful smoked beef is not BBQ. It’s smoked beef. BBQ is a type of meat.
At least the meat they smoked didn’t give them lung cancer.
“At least the meat they smoked didn’t give them lung cancer.”
Since the average lifespan back then was 35-40 years, I doubt that was an issue.
“That’s quite the trick since humans (homo sapiens) have only existed 300,000 years.”
Humans include all of the Homo genus... Homo habilis, Homo.erectus, Homo.sapiens.neanderthalensis,We are Homo.Sapien.Sapiens
The first two go back 2.4 and 2 million years.
People from the northern Iberian Peninsula have up to 4% specifically the Basque people who also have very rare RH negative blood too. This is why Homo.Sapien is split into three sub species who all could and did interbreed. Farther back Homo.sapiens.neanderthalensis were known also with modern DNA analysis to interbreed with Homo.erectus this leads to a continuous DNA line for all modern humans back at least 2 million years.
Humans smoked meat for 2 million years? You know how hard it is to keep that stuff lit?
No barbeque is from the native Caribbean people’s language that the Spanish in the 1500s pronounced it as barbacoa which the world literally means a cooking method of slow cooling meat over a pit of burning wood coals. That is literally what barbacoa is and how it is still done in the whole of Latin America and also the Southern USA. Instead of pits dug in the ground the enslaved Afro-Caribbean’s created above ground smoke pits some historical images show in ground trenches and pits still in use all the way into the 1800s.
Barbeque from barbacoa is a cooking method not a type or cut of meat that’s just historical fact played out over a three hundred plus year period. Thousands of years in the indigenous peoples of the Caribbean and Latin America.
My father was a judge on the BBQ circuit for a number of years. We all learned the very detailed history of how American BBQ came to be from the afro-Caribbean’s barbacoa. Europeans adapted the cooking methods to different proteins of what they had available. In the American South you can still find barbacoa pits in use cooking game meats like raccoon, opossum, wild turkeys, wild boar just to name a few. For sale in the deep deep South always run by a multi generational black family who’s ancestors are afro Caribbean’s. The Gullah people of South Carolina are another perfect example who have a 300+ year history of barbacoa cooking methods they brought with them from the origins of that word and cooking method.
I love me some smoked possum and greens. Cue Granny from the hills.
You beat me to it. You can't keep banana peels lit either. Or so I've, uh, been told...
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