Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
I have been searching for barbecue recipes through the old papers for while and could find nothing. I was shocked because surely there were some recipes and then I figured it out. I was searching for BARBEQUE and not BARBECUE. I was so used to the letters BBQ I had misspelled it.
At any rate I found this info on how they prepared beef. I will be posting more.
Sunny South, Jan. 23, 1897 -- page 11
The most improved and modern methods for roasting beef for a barbecue enables the cooks to sere the meat while still hot. A trench dug about three feet deep is dug and in this , about day break, is built a fire of hickory logs on each side a big sheet iron dripping pan. Then when the wood has been reduced to glowing coals, the beef carcass, from which the bones have been removed , is suspended over by means of an immense spit, or rod of steel, on the end of which is a crank that the meat may be turned. then a sheet iron or canvas hood is placed over the stove apparatus and for several hours the meat is turned and basted in its own juices.
Cooked in this manner the beef has a most excellent flavor, and almost any cut seems tender and delicious. The proper way to eat roast meat at a barbecue is in the form of a sandwhich.
There is no doubt but that the honest voter will welcome the revival of the barbecue.
Cyrus Sylvester
At any rate I found this info on how they prepared beef. I will be posting more.
Sunny South, Jan. 23, 1897 -- page 11
The most improved and modern methods for roasting beef for a barbecue enables the cooks to sere the meat while still hot. A trench dug about three feet deep is dug and in this , about day break, is built a fire of hickory logs on each side a big sheet iron dripping pan. Then when the wood has been reduced to glowing coals, the beef carcass, from which the bones have been removed , is suspended over by means of an immense spit, or rod of steel, on the end of which is a crank that the meat may be turned. then a sheet iron or canvas hood is placed over the stove apparatus and for several hours the meat is turned and basted in its own juices.
Cooked in this manner the beef has a most excellent flavor, and almost any cut seems tender and delicious. The proper way to eat roast meat at a barbecue is in the form of a sandwhich.
There is no doubt but that the honest voter will welcome the revival of the barbecue.
Cyrus Sylvester
Bringing the