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The first barbecue sauces were mostly butter. In “Nouveaux Voyages aux Isles d’Amerique” by Frenchman Jean B. Labot in 1693, there is a description of a barbecued whole hog that is stuffed with aromatic herbs and spices, roasted belly up, and basted with a sauce of melted butter, cayenne pepper, and sage, a popular technique from back home that probably came to the new world via the French West Indies by slaves and Creoles. The French are incapable of making anything without butter. The French also were big on meat juices in their sauces, an ingredient still found in some homebrewed Texas barbecue sauces and more recently in Adam Perry Lang’s Board Sauces.
The German fondness of pork with mustard resulted in the wonderful yellow barbecue sauces still popular in a band of South Carolina from Charleston to Columbia.
In 1867, just after the end of the Civil War, after all the slave cooks were freed, the Georgia widow Mrs. A.P. Hill published Mrs. Hill’s New Cook Book dedicated “to young and inexperienced Southern housekeepers… in this peculiar crisis of our domestic as well as national affairs”. It contains the first reference I have found for a sauce for barbecue. It is mostly butter and vinegar: “Sauce for Barbecues. – Melt half a pound of butter; stir into it a large tablespoon of mustard, half a teaspoon of red pepper, one of black, salt to taste; add vinegar until the sauce has a strong acid taste. The quantity of vinegar will depend upon the strength of it. As soon as the meat becomes hot, begin to baste, and continue basting frequently until it is done; pour over the meat any sauce that remains.” Interestingly, Mrs. Hill shares many “catsup” recipes, among them two for tomato catsup that are pretty close to what we know today. Originally ketchup was probably made from fermented fish.(amazingribs.com)
Today’s Restaurant
Kelsey’s Food & Drink – Pechanga Resort & Casino, Temecula, Ca
Average Cost
$11-$30
Rating (1-10)
10
Recommended Dishes:
Everything!!!! Ribs..Collard Greens, Pork Belly Baked Beans
Something about tender rich meat smothered with barbecue sauce just gets me excited in every way.
Arousal in my eyes, my sense of touch, my palate, my stomach, even my sexual parts.
Then you take that and mix it with collard greens, baked beans and corn bread and I’m liable to explode.
I had an awesome, memorable breathtaking experience at one of the best barbecue joints I have been to in my life and that was at Kelsey’s in the Pechanga Resort & Casino.
Let’s talk about it…
Continue reading “Tender Sweet Love to your Belly when you’re Dining at Kelsey’s!”