[Sca-cooks] Barbeque sauce

Terry Decker t.d.decker at att.net
Sun Nov 9 09:31:07 PST 2008

The technical definition of barbecue is based on the traditional Arawak 
cooking method.  Barbecue predates Columbus in the New World, so what most 
of us consider barbecue probably isn't and the "traditional" barbecue meats 
of chicken, beef and pork weren't on the menu.  The wooden framework, the 
barbacoa or bocan, used to cook the meat has been supplanted by spits and 
grills.  And while pork or chicken may be the preferred meat these days, the 
buccaneers appear to have preferred beef, using barbecuing to cook and smoke 
the meat for preservation.  I suspect, but can't prove, that smoking is the 
closest European technique to the Arawakan barbecue.

Rumpolt's pork recipe is definitely a roast, but it is a high heat recipe, 
which is why I wouldn't consider it barbecue.  It is very similar to a 
jaegerschnitzel I had near Mannheim, where I was served a slice of wild boar 
roast in broth.  That was definitely not barbecue.

What is more intersting than the barbecue are the sauces.  Vinegar based 
barbecue sauces have much in common with some Medieval meat sauces.  They 
likely respresent the European influence on a New World cooking technique. 
If so, when and where were the introduced, what were the original sauces, 
and how have they evolved over time?


>I see that my attempt at humor has fallen flat - such are the vagaries
> of the internet. As was the point of the origin of this discussion (I
> believe) BBQ has deeply regional differences - and that is what I was
> attempting to illustrate. While there may be a "technical" definition
> as defined by the OCF, tradition often holds a tighter grip than
> accuracy.
> Where I hail from (Georgia) and for most of the Southern states when
> one says BBQ one is 90% of the time referring to pork, with chicken
> coming in at about 8% and other meats (including beef) make up the
> remaining 2%. From my lesser understanding of other areas I believe
> that in Texas the ratio of Pork to Beef would be reversed.
> The point I was attempting (quite badly it appears) to make is that,
> in searching for the origins of BBQ it might strongly depend on what
> you idea of BBQ is. I personally disagree with the OCF definition
> being applied to the Southern concept of BBQ. That definition
> accurately defines "Grilling" but here in this region a distinct
> difference is drawn between Grilling and BBQ.
> Again, I am sorry that my humor was not clearer - but I would still
> love to hear others opinions on the recipe I presented and what they
> felt might result from it.
> Ciao!
> --
> Serena

>From Pig Wild caught
27. Ungerische Braten an einem haßlen Spieß gebraten/ sonderlich die
Ruckbraten/ mit Salk und Knobloch gerieben/ darnach mit dem Spieß in
Rauch gehenckt/ unnd ein stundt oder zwo hengen lassen/ geschwindt
hinweg gebraten/ und zum ersten gang auff die Bruh gelegt.

27. Hungarian Roast on a Hazel Spit Roasted/ especially the Back
Roast/ with salt and garlic rubbed/ thereafter with the Spit hung in
smoke/ and let it hang for an hour or two/ roasted on a high heat /
and for the first course arrange it with broth.

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