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A journey through the United States of barbecue
BBC ^ | Caroline Hatchett

Posted on 07/16/2025 5:18:52 PM PDT by nickcarraway

From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – and just as rich in history.

In the US, "barbecue" is both noun and verb – a familiar siren, calling from a squat cinder block building with its smoky aroma of meat and char. Depending where it's prepared, it could be a multi-napkin pulled pork sandwich, a tray of hand-sliced brisket or smoked chicken wings tangy with mayonnaise, accompanied by a litany of rib-sticking sides.

The country's wildly diverse barbecue canon evolved from a single style born during the 17th-Century colonial period in slaveholding states. "Barbecue required the hands and minds of enslaved Americans," said Dr Howard Conyers, a South Carolina-based aerospace engineer, pitmaster and barbecue historian. "They took Indigenous, European and African techniques and, through trial and error, put them all together."

While fire and meat are a global phenomenon, it was the enslaved workers in the US South who turned barbecue into something distinct. They dug trenches, filled them with hot coals and slow-cooked whole animals for plantation feasts, basting – or "mopping" – the meat with vinegar sauce.

As is so often the case, their innovation was born of necessity. "You could feed 50 people to 10,000 people in a day at a time when you didn't have refrigeration," said Conyers.

(Excerpt) Read more at bbc.com ...


TOPICS: Food; Hobbies; Local News
KEYWORDS: barbecue; bbq; cookery; food; slaverypropaganda

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To: GenXPolymath

Enjoyed your comments.


101 posted on 07/18/2025 2:14:48 AM PDT by Liz (')
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To: GenXPolymath

Close to me is Dozier’s in Fulshear and a joint called “The Meating Place” in Magnolia. My daughter lives near Fulshear, so my truck just goes to Dozier’s on it’s own.


102 posted on 07/18/2025 8:25:03 AM PDT by Texas resident ( We finally have an American President again)
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