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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 ...
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I haven’t been thataway in more than 20 years.
Do they have amazing Brunswick stew? That’s something I crave and don’t make as great as I’d like to. My recipe needs improvement.
Nope.....white bread only.......Texans say hush puppies are for sissies....../s.
My son-in-law makes the best brisket, and he's white. He uses a Recteq
That was the case in Los Angeles. A black WWII veteran came back to LA after the war, dug a pit, and established Mr. Jim's BBQ, which became a small chain and served excellent food. However, the eateries didn't survive his death late last century. Greece's BBQ over on La Brea and the Pit south of Downtown LA were also good, as was Burrell's, a barbecue joint located in a residential neighborhood in Santa Ana. But they're all gone.
The only decent barbecue joint in LA that I know of today is Mom's, located on Imperial Highway in South-Central LA, but I think it's owned by Far-Easterners.
I think they have it but I get the ribs, Cole slaw and potato salad. Their sides are good and the wife of the owner used to have bakery or something in NY. Their desserts are fantastic.
Best Midwest BBQ I ever had was in Marshal, Mo but it burned down. A good friend’s stepson owns the Slaps in KC mentioned in the article.
Wow I never thought to consider GA/FL a BBQ region!
And indeed I have rarely had the food items you mention.
There needs to be some sort of FR cookout to travel to! I would so go, and would love to try the recipes :)!
- Collard greens I really liked the few times I’ve had...
- Hush puppies sound so yummy! Again, these aren’t staples for me but I do like Corn Bread...and Biscuits!
- Mac n Cheese (Will have to pass on this one because although I eat butter, I don’t like cheese LoL. Wish it weren’t so, but can’t help it. )
I’ve been enjoying ribs and brisket on our three year oldTraeger from Costco. Been experimenting with a wide variety of binders, rubs, wrapped in foil vs no wrap, different spritzes, cook temps (slow and long at 225 F / 5-6;hours vs fast and hot at 300F / 3 hours), different sauces, different tack-up times and different wood pellets. SO MANY variables. Last weekend I did baby back ribs with a simple “SPG” (salt, pepper, and garlic) rub. So good!
Great fun and great reward at the end!
Now that’s funny!
Those Texans ain’t never even tried my hush puppies! Pretty sure they’ll drop that thick sliced white bread right fast. I know who wins this contest!
Don’t know if it’s still there but the Central Texan in Castroville was great ~’90s.
Well, we know how to do ribs, brisket, tri tip, and wings, and I make awesome coleslaw, potato salad, zucchini, yellow squash n onions, and southern style green beans.
I’m sure NY desserts are noteworthy, unless you mean my peach cobbler or apple pie. ;)
I don’t usually order Cole slaw or potato salad out because its never as good as mine but I order both at Mickey Pigs.
Happy to spread the knowledge. FL/GA doesn’t always make the headlines, but I guarantee you, it leaves you wanting more.
I make my Mac n cheese with a mixture of cheeses…sharp cheddar, smoked Gouda, and gruyere. One of my friends asks me to bring it to every summer get-together. It’s a family recipe that I’ve tweaked by adding the combination of cheeses.
The hush puppies are a true southern delicacy, and I’ve upped my game recently by getting tips from an old family friend. She was right. Mince that Vidalia onion and add more than you think you should! Those disappear before the Mac n cheese does. (Yes, it disappears too!)
My little sister is lactose intolerant or at least very sensitive. She takes a Lactaid tablet before she eats my Mac n cheese, and then gets to enjoy it!
Another quality post from nickcarraway. Thanks!
I thought barbecue was Western not Southern.
Thank you, very much.
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