[Sca-cooks] A Question of Spit Roasting....

[Susan Fox-Davis]

Oh I really must forward this info to some of my friends who are into Pirate
stuff!

Yo ho, a barbecuers life for me!

Selene Colfox

Terry Decker wrote:

> You might also want to check out the French for "boucan" or barbecue rack.
> I believe you will find the 1661 English reference is about "buccaneers"
> (from the French "boucanier" or barbecuer).  The buccaneers were originally
> a marginal bunch of escaped slaves and malcontents of many nations who made
> a living from smoking meat and logging.  The Spanish decided to make war on
> them and they, in return, made war on the Spanish by becoming pirates.
>
> In English, the use of buccaneer for pirate dates from about 1690.
>
> Bear
>
> >OED may say 1661 but the word origin is
> >Spanish barbacoa, of Arawak //Taino origin.
> >The interesting question would be what do the
> >Spanish sources say or what and when did the
> >term appear in print in Spanish sources?
> >John Mariani says that the word was in use
> >in the America prior to that and that it first
> >appeared in prinmt here in 1655.
> >
> >Johnnae llyn Lewis  Johnna Holloway
> >
> >Nancy Kiel wrote:
> >You might BBQ meat that you wanted to smoke or dry, or BBQ a
> >
> >> whole animal.  Remember this is a New World technique, the first
> reference
> >> being 1661.  Nowadays broiling is just top heat (e.g. creme brulee).
> >> Cooking something in an oven is baking.
> >>
> >> Nancy Kiel
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks