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Did you know….
The earliest European settlers were looking for quick wealth so agriculture in the South didn’t take off until African farmers were brought here. African Americans brought seeds of collard greens, peas, okra (kumba), yams, watermelons and sesame (benne). They used the same farming techniques they had learned in Africa, creating a surplus of crops that became the basis for traditional Southern Hospitality.
The rural South of the seventeenth and eighteenth centuries produced few cities outside of ports like Baltimore, Charleston, and New Orleans. Travel was difficult. Lonesome homesteads and plantations were far apart. Guests expected to visit for days if not weeks. Not only did they need to rest, but they brought news and entertainment to isolated families. Chickens and pork were served in every possible fashion. Salted, smoked country hams were boiled and baked and served with beaten biscuits. Greens and their potliquor were served with cornbread. Desserts featured ambrosia, trifles, sweet potato and pecan pies. Barbecues, and fish feasts drew distant neighbors together. At oyster roasts, oysters were steamed, fried, stewed, served in patties or just raw.(southernfood.com)
Today’s Restaurant
Mom’s House (TasteBook Recipes) – Tracy, Ca
Average Cost
A whole lot of hugs, kisses, love and helping her grill the meat. 🙂
Rating (1-10)
10
Recommended Dishes to BBQ with family:
Fried Chicken, Pork and Beef Ribs, Hotlinks, Collard Greens, Potato Salad, and Corn!
Favorite Food Celebration Dance:
It’s the weekend and it is sunny outside and any time the sun is willing then I am willing for a BBQ!
“Trevis, I love to eat BBQ but it is always so hard for me..I guess I’ll just read today..”
“My dear friend, BBQ is really easy and you can do it with the simplest ingredients.”
Let’s talk about it.
Continue reading “I’ll do ‘The Dance of Joy’ kickin for BBQ with Fried Chicken!”
