Virginia Barbecue

Rather, they contributed ideas, customs and institutions in their new homes that persist to this day.6 One of those institutions is Virginia barbecue. “No taste for a barbecue!” exclaimed Major Heyward. “You surprise me, Mr. Fennimore; ...

Virginia Barbecue

The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

More Books:

Virginia Barbecue
Language: en
Pages: 208
Authors: Joseph R Haynes
Categories: Cooking
Type: BOOK - Published: 2013-04-23 - Publisher: Arcadia Publishing

The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James
Brunswick Stew: A Virginia Tradition
Language: en
Pages: 192
Authors: Joseph R. Haynes
Categories: Cooking
Type: BOOK - Published: 2017-10-09 - Publisher: Arcadia Publishing

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia,
Pop's Mops and Sops - Barbecue and Sauces from Around the World
Language: en
Pages: 203
Authors: "B" "B" Quester
Categories: Cooking
Type: BOOK - Published: 2009-12-05 - Publisher: Lulu.com

Barbecue sauce (also abbreviated BBQ sauce and spelled Barbeque) is a liquid flavoring sauce or condiment ranging from watery to very thick consistency. As the name implies, it was created as an accompaniment to barbecued foods. While it can be applied to any food, it usually tops meat after cooking
Barbecue
Language: en
Pages: 277
Authors: Robert F. Moss
Categories: Cooking
Type: BOOK - Published: 2010-08-20 - Publisher: University of Alabama Press

A book that draws on old letters, journals, newspapers, dairies and travelogues traces the history of a favorite American pastime, from its origins among the Native Americans to its present-day popularity.
Barbecue Road Trip
Language: en
Pages: 192
Authors: Michael Karl Witzel
Categories: Cooking
Type: BOOK - Published: 2008-10-15 - Publisher: Voyageur Press

With its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator