Old fashioned pit barbecue, basting sauce recipes below
Louis Hughes was born in Virginia, in 1832, near Charlottesville, Virginia where the University of Virginia is located. Is father was a white man and his mother black the slave of one John Martin. Hughes provides a detailed account of a barbecue that helps those serious about barbecuing today. “Barbecue originally meant to dress and roast a hog whole,” says Hughes, but over time it came to mean cooking in a manner to feed a bunch of people. “A feast of this kind was always given to us, by Boss . . . . The method of cooking the meat was to dig a trench in the ground about six feet long and eighteen inches deep. This trench was filled with wood and bark which was set on fire, and, when it was burned to a great bed of coals, the hog was split through the back bone, and laid on poles which had been placed across the trench.” During the process of roasting the cooks basted the carcasses with a preparation furnished from the great house, consisting of butter, pepper, salt and vinegar, and this was continued until the meat was ready to serve. Here’s a link to basting sauces for your own barbecue.
Here are a slew of basting sauces for barbecuing: http://www.chefnorm.com/bastingsauces.html
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