John James (1785 –1851) description of a 19th century July 4th country barbecue near Louisville, Kentucky shows that July 4th represented one of those special occasions when just about every member of a rural society free and enslaved had access to good food in abundance. Those who could contributed meat for barbecuing including venison, turkeys, chicken, and hogs. Typically enslaved people barbecued the meat and distributed the food. People also donated jugs of every beverage used in the county and melons, peaches, plums, and pears.
Warren's Barbecue Sauce Recipe
1 cup catsup
1 tablespoon Worcestershire sauce
2 or 3 dashes Tabasco sauce
1 cup water
¼ cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Directions
Combine all the ingredients and heat until boiling. Let the sauce simmer for 30 minutes. This makes enough to baste 4 loin back ribs.
Chicago Daily Defender, May 16, 1963.