[Sca-cooks] Barbeque sauce

Johnna Holloway johnnae at mac.com
Sat Nov 8 08:53:54 PST 2008

Definitions vary but Andrew Smith
/The Oxford Encyclopedia of Food and Drink in America/.

defines it as
*Barbecue* Barbecue is a method of slow-cooking meat over coals, also
known as barbeque, bar-b-q, BBQ, or simply 'cue....
Europeans had of course been cooking meat over fires for thousands of
years. It was the low heat of the coals and the consequent slowness of
the process that set the New World method apart.

The meat doesn't matter, the baste or rub doesn't matter-- it's the slow
And most would say that smoking is something different again... related 
perhaps but different.
Smith defines smoking in another entry.


Barbara Benson wrote:
> snipped
> My understanding of BBQ being defined by 1) a rub 2) being hung in a
> smoke environment and 3) PORK. This appears to be smoked for a couple
> of hours and the roasted at a heat higher than what one would desire
> for BBQ, but it is with a Pork Loin, so there would be less connective
> tissue and less need for the long, low cooking.
> My .02 > Ciao! > Serena
>> Bear> If I were looking for a European ancestor to barbecue, I'd try this little
>> recipe from Harleian MS 279:

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