All tagged Barbecue
A 1940 edition of The Atlanta Constitution (called The Atlanta Journal-Constitution now) says that “originally” barbecuing “meant roasting or broiling a whole animal or a very large part of it all in one piece.”
Barbecue has its roots in Native American, Spanish, and African culinary heritage. The Arawak people of the Caribbean had a diet that included a lot of non-sauce barbecuing of meat on green wood grills they called brabacots.
In this podcast, Food Historian Fred Opie talks about his book on Florida native, anthropologist, and writer Zora Neale Hurston and his findings on southern barbecue.