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.
Tag Archives: American
Barbecue: The History of an American Institution
Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold.
Z GRILLS Wood Pellet Super Premium 100 Percent American Oak Grilling Hardwood
Elevate your grilling experience with Z Grills 100-percent American Oak Wood Pellets. These pellets create a natural, smoky flavor that you can taste. With no artificial flavors, spray scents, glues, or chemicals added, you can use these wood pellets worry-free for all of your grilling needs. These pellets may be small but they are mighty, producing 8,500 BTU’s per pound with very little ash and minimizing clean-up. Add these oak pellets to any pellet grill, including your Z Grill, Traeger brand, Camp Chef, or Pit Boss grill. These 100-percent American oak pellets are sure to enhance your cooking. When using these wood pellets, start by pouring them into the pellet chamber on your grill. Then, the auger feeds the pellets to the fire pot. When they begin to get hot, smoke will pour out of the grill chimney. That’s the sign that you’re ready to grill. Change the way you grill with the Z Grills 100-Percent American Oak Wood Pellets.
Product Features
- 100-percent American oak hardwood pellets
- No artificial flavors, spray scents, glues, or chemicals added
- 8,500 BTU’s per pound with very little ash
- Perfect for any pellet grill including Z Grills, Traeger, Camp chef, and Pit Boss
- Oak pellets are made from actual trees and not just residual wood
An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce (American Palate)
From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the civil rights movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson’s, Dreamland and Jim “n Nick’s have earned fans across the country. Mark A. Johnson traces the development of the state’s famous food from the earliest settlement of the state to the rise of barbecue restaurants.
The Great American Barbecue & Grilling Manual
A complete, illustrated guide to the American art of barbecue and grill cookery offers step-by-step directions on host of cooking techniques, along with a host of creative and healthful recipes for cold and hot smoking, barbecuing, roasting, and broiling, as well as tips on different types of grills. Simultaneous.
Product Features
- Used Book in Good Condition