[Sca-cooks] Barbeque sauce

[Terry Decker]

Barbecuing, in the original form, is a method of slow cooking/smoking meat 
over a direct heat source.  Rubs and sauces are optional.  If you look at 
Martino's recipe, the meat is fried rather than broiled, as are Markham's 
carbonado tongues.  Markham also roasts meat for carbonandoes over a drip 
pan and with a reflection plate behind the meat offset from the heat rather 
than on it.    The stated goal is to keep the smoke of the drippings from 
rising about the meat and making it stink.  The smoke flavor is part of the 
desired effect of barbecuing.

In my view, carbonadoes are not barbecue, however the meat sauces used with 
carbonadoes may be forrunners of the modern barbecue sauce.

If I were looking for a European ancestor to barbecue, I'd try this little 
recipe from Harleian MS 279:

To make Steyks of venson or bef. Take Venyson or Bef, & leche & gredyl it up 
broun; then take Vynegre & a litel verious, & a lytil Wyne, and put pouder 
perpir ther-on y-now, and pouder Gyngere; and atte the dressoure straw on 
pouder Canelle y-now, that the steyks be al y-helid ther-wyth, and but a 
litel Sawce; & then serue it forth.

Bear

>I posited in my upcoming Artes Draconis article that Carbonadoes was a form
> of bbq technique - overall the techniques I found broke down into - have a
> sauce or spice rub, get a big chunk of meat of some kind (beef, venison,
> etc.), cook with indirect heat, constantly baste, serve with sauce.
>
> I'm from Ohio. We don't have native BBQ and have import our BBQ styles.
> Personally, I'm a fan of Memphis dry rubs over KC wet sauces, and I like 
> the
> vinegary taste of the Carolina bbq style.
> Gwyneth