A History of American Barbecue
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- Опубликовано: 28 июн 2020
- Different cultures have been roasting meat over a fire since prehistory. But the practice took on special meaning in the United States. The History Guy remembers a brief history of American barbecue.
This is original content based on research by The History Guy. Images in the Public Domain are carefully selected and provide illustration. As very few images of the actual event are available in the Public Domain, images of similar objects and events are used for illustration.
You can purchase the bow tie worn in this episode at The Tie Bar:
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All events are portrayed in historical context and for educational purposes. No images or content are primarily intended to shock and disgust. Those who do not learn from history are doomed to repeat it. Non censuram.
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Script by THG
#ushistory #thehistoryguy #foodhistory
As a sailor on liberty in the Philippines in the early 70s I remember the sight of blue smoke and smell of barbecue when walking on the streets. At some risk, I purchased "meat on a stick" from the small barbecuers trying to make a meager living with their little hibachi cookers. I never got sick from eating what I can only describe as tasting like chicken.
I was there too and I remember those little bbqs. We always heard it was monkey meat.
I don't care all I know is it tasted great
Monkey on a stick!!! 🙂
@@vanstry
Especially the dark meat. It was always kind of chewy
Did you ever try balloots
And how drinking MoJos
My 95 year old father helped his grandfather and grandmother with the catering of the dedication barbecue that celebrated the commissioning of Randolph Army Air Corps Base outside of San Antonio, Texas in 1931. The barbecue was held at Landa Park in New Braunfels and as preparations, large trenches were dug for roasting the meat. My Dad remembers that potato salad and cole slaw was prepared in large galvanized trash cans (new and used only for that purpose). The affair hosted well over a thousand people and cooking started the night before.
Man that’s sounds like fun
I would have liked to see and smell that…yummy
Santa Maria, Ca. is on the map for Santa Maria Style Barbecue over a hundred years ago! It's a Tri Tip with a dry rub. 4 ingredients only Salt, Pepper, Garlic Powder and Parsley. It's barbecued on red oak or coastal oak... It's delicious! Love The History Guy Channel!
Born and raised in Santa Maria. Old School BBQ used beef ribs and top block sirloin as well as the tri tip. I remember many holiday gatherings at the Lake Marie Club. And after my dad passed the tongs and the lore to me, I've carried it many places like a proud ambassador.
When I lived in Northern California, my wife and I would use one week of vacation to drive to Santa Barbara. Every evening was dinner at a steak restaurant, such as the hitching Post. The best steaks cooked over red oak in the world!
Some of the best Texas barbecue can be found in the triangle between Houston, Austin and San Antonio. Last year I took my wife and friends on a self-planned 4 day bbq, brewery and distillery tour of the whole area. I am still eating salad every night as penance, but it's definitely worth a trip if you're ever in this part of the world.
Lockhart Texas.... BBQ capitol of the state
You ought to head towards Memphis, May 12-15, 2021, for the World Champion BBQ cooking contest.
was at the Houston Livestock and Rodeo Show back in the early 80's. With the Chili Cookoff and off course BBQ galore!! They had all sorts of animals cooking.
Lockhart TX. City Market in nearby Luling too. The Austin sprawl had ignored Lockhart, but not any more.
False
You should have 3 times as many followers. I have a B.A. in History, 2009 Graduate, and have learned more from you than my professors, Thank you!
Lol that's great! Hahahahahahahahahaha
Lindybeige has over a million followers, so it may just be a matter of time before THG catches up.
Where did you go to college???? Just wondering....
Sadly true. Viewing requires maintaining a concentrated effort to keep up and an interest in not wanting to repeat some history.
Nothing better than a research librarian. BA History, Wilmington College ‘83
"We just called it college!" I about fell out of my chair!
History guy. Off subject. But you give the sales figures for the subjects you cover. I'm studying the Protestant Reformation and the vast majority of videos covering it, only cover the theological aspects. However, I'm particularly interested in the printing industry part of it. When and how many copies of which documents sold? "Books" are often mentioned but from my research. Pamphlets constituted the vast majority of sales. I'm not particularly convinced that book sales had much to do with the popularity of the Protestant Reformation. Of course, Martin Luther's translation of the Bible was not printed until many years after the Protestant Reformation began. And almost nothing is mentioned about how profitable the Reformation was for printers. Obviously, an ignored but important motor for the Reformation. And one more question. Was the 95 Thesis originally written in German or Latin?
I only drink on days that end in "y".
"In my day, that was called College". Had me in tears with this one. I think we both attended the same school! 😂
I had my dad drop me off at my frat party... In those days I did not want to have his car parked out there with drunks around to get smashed up. When he came to pick me up there was a kiddy pool of beer with apples in it and girls bobbing for them and my physics professor with a young blonde on his arm and a bottle of vodka and a left handed blunt and offered him a drink and a hit. Dad asked me if I did any and I said no. He only said, Interesting friends and laughed about it HA HA HA He laughed louder when he found out the physics professor was the man at the door LOL
!!! Thanks for catching that , too.
I wonder if he played rugby?
I’d drank a lot of beer at UCONN-Class of ‘90 History Honors.. My best memory is the 30 keg “Hairy Buffalo” party-a tradition of ours that is named for the huge plastic trash can (a new one) filled with vodka punch that was said to be stirred with someone’s hairy leg (didn’t actually get stirred that way).
Drink, drink, drink. Collage yes, LOL
so, he admits he was a frat boy!!! LOL
Barbecues aren’t just cult like, but they have different sects based on region. The meats, wood choices, gas, seasoning/sauces, and cooking methods. The base to all of them is bringing people together.
Let's not forget that a plain piece of bread is made delicious if cooked over a grill ,the very tasty food that comes off and out of the gathering is definitely a part of the reason it's here to stay ,hell I'll even eat 30 cent hot dog if made on a grill.
N there ya go brings people together what more can you say I love it
Gas???? Fooooey
@@morganheberling 😂 I’m with you. I like the taste of the heat with my meat. It’s a seasoning in itself.
My mom and aunts talk about how summers revolved around my grandfather grilling and BBQing every weekend. Their mud room took on the role of supply closet where plates, napkins, charcoal, and condiments were stored for easy access during those months. From the late forties to 1980 it’s what he lived for during summer.
That style was enjoyed by so many from upstate New York to The Central Valley in California.
That`s a great memory for your family to have. Cheers!
thanks for sharing :)
America is so cool
History guy. What about the history of the "mud room"? I've never heard of it.
My father and his cooking team have won Grand Champion at the Memphis in May three times along with State Championships in twelve states and the Jack Daniels invitational along with countless other sanctioned contest. I can't order ribs anywhere without getting disappointed now.
@wargent99 Absolutely. When dad decided to move I helped him out and it was two 14 foot trailer loads of trophy.
@wargent99 On site judging at the grill along with schmoozing up the judges. Blind judging at a different location.
I once covered a national level cook-off and I was in the judging area and was able to grab a plate and snack off of the leftovers after they judged. For those that don't know the judge gets the best that the competitor has to offer. Each judge takes a small amount and the rest goes into a big tin Pan. I grabbed a little bit from this pile in a little bit from that pile and pretty soon I had a plate. It was all brisket but it was from at least eight different competitors I think. That brisket is to this day the single best bite of food I have ever eaten. And it's one that there's no way on this Earth to ever duplicate.
Sak passe! My Taino ancestors on the island of Ayiti get a shout out on the history guy.
Interestingly the practice of smoking meat close to ground often in banana leaf known from our Polynesian cousins in the Pacific is similar.
Next, the history of BBQ sauces.
Dang, one tasty episode, thanks , History Guy!!!.
I like that method. Seems very Earth friendly.
Thank you for being one of the few to mention the Taino and how the word barbecue originated from their language!
Steven Raichlen frequently mentions this in his excellent grilling/smoking shows. He's an excellent source of history of grilling from cultures around the world.
Barbecues do one of the best things for human society, bringing people together!
Mik Davies food, music, competition
Do you not get the irony of that statement at this particular point in time?
It keeps the Idiot Vegans away too...
@@yeahitskimmel Why do you hate things that bring people together?
Amen
I lived in the Kansas City metro for 10 years. There are many barbecue establishments, some people call them restaurants but they are more than just a place to eat. Gates Barbecue and Arthur Bryant's are the best known. Many of the local pitmasters hone their skills at the American Royal and the Lenexa Barbecue. People from all over the United States and even outside of the US come to compete there. I guess I got spoiled by living in an area that prides itself on its barbecue.
I had a chance to go to a trade show in KC one year and was introduced to Kansas city bbq. Unbelievably good. I do love “Burnt Ends”. My mouth’s watering just thinking about that week 15 years ago!
I went to gates the atmosphere was better than the food. St louis has really stepped up its BBQ in the past 15 years. I prefer Pappy's to Gates
Gates ❤
Gates BBQ is off the chain. Had some when I went through Kansas City driving truck.
Gates was a 5 minute walk from my house growing up.. You almost cant find a bad bbq joint here in Kansas city... Kansas,or Missouri
Grilling is an art. My dad could cook a turkey in a Weber grill in the middle of winter. It always came out perfect. It was probably the full bottle of lighter fluid that he used on the briquets before he threw in the match. It was fourth of July every barbeque.
"In my day, we just called that 'college'" 🤣 This channel is a RUclips gem!
The battle of Athens... Tennessee is history that deserves to be remembered.
Hello from Knoxville
I think your on to somthing but you didn't talk about the cuts of meats. And I think it is important, your right that pork is pork, but it's not the same.
Rhett Blackshear Are you okay? Tf talking ab pork?
In South Carolina, we have a statute called "Truth in Barbeque" whereas any establishment offering barbeque must display the method of heat, be it wood, charcoal or gas. We've been introducing the Cajun microwave to our neighbors. Simply the best!
I was introduced to the Cajun microwave in 1989. In NC! Best chicken ever!
@@raybroome If you think chicken was good wait until you try a Cochon de lait from the cajun microwave. Almost exclusively the only thing cooked on the cajun microwave.................long before they became a fad.
@Jeff Oliver youtube it then you will be converted...
I have 4 pits. A Weber, a small Magma stainless steel marine kettle grill, an old aluminum KC Cooker, and my favorite inherited from my dad. He worked in the natural gas pipeline industry. The pit is a piece of 2' pipe 1/4" walled. It's 2' 3" long. There's a grate for the bottom you set on concrete blocks. Then the pipe is set on the grate. 4 holes were drilled 4 inches down from the top and bolts put in to hold the meat grate. The top is a piece of 3/16" steel plate with a 4' long reach thermometer in the center. A teepee of 2"-4" x14", or so, pieces of hardwood are set afire and burned till they are coals. The meat grate is then put in and loaded and the top put on. Heat is controlled by the gap between the edge of steel plate top & the rim of the pipe. The thermometer makes it pretty easy. That 1/4" wall holds temperature great. Better chicken & pork chops would be hard to achieve. Still it's a bit of work & I use my others a lot. But, there's nothing like cooking on my dad's pit.
BTW. I'm 71 now & I remember that pit from my earliest days.
Back in 1990, Los Angeles banned the use of briquets and lighter fluid to reduce air pollution. This year it has baned the use of gas stoves in new commercial and residential constructions. I can see a rise in value for older restaurants which are grandfathered in.
Briquets and lighter fluid are not banned in Los Angeles. You can buy them at any Home Depot, as well as any kind of charcoal grill you want. Where does some of this nonsense come from?
@@firebirdlover4460 1990 was 32 years ago, laws change
@@JosephWheeler14 they didn't ban it then ,either. They just put caps on the emissions from charcoal and the manufacturers reformulated. That's all that happened.
@Firebird Lover, You are also incorrect on your statement that there is a ban on new commercial and residential use of gas stoves. The law only states that new homes and commercial facilities must have sufficient electrical service for all electric appliances. Don’t believe everything you hear or mishear on Fox and Friends.
Thank the clown currently occupying the white house
As to your mention of the Caribbean connection... the men on the beaches became known as Buccaneers and, as most of them were sailors, they joined pirate crews. Thus, the term Buccaneer was derived from this BBQ tradition. Interesting quirk..because..don't all good stories involve Pirates! 🏴☠️☠🏴☠️
Yes Buccaneers dried meat and sold it to sailors, and many became pirates. We talk about that in this episode: ruclips.net/video/EypOHCv2JsY/видео.html
Interesting. See, I always thought that 'buccaneer' was just really expensive corn...
@@johndufford5561 Shame on you... groan!
@@johndufford5561 Youngster shows up for a treat one Halloween in an odd costume. The child is asked what he is supposed to be. The child replies "I am a pirate" "Oh< where are your buccaneers?" "on my buckin head".
@@servico100 LOL!!! Good one!
While some people love watching videos about huge epic battles, I love videos like this about more "banal" things like how toilets worked in the 18th century. You and Mark Felton are my favourite youtube historians
I love WWII history, and Mark Felton is probably the best channel on RUclips for it.
@@jasonwomack4064 He adds a classic 90s and early 2000s history channel vibe to it that I missed a lot
Exactly!
@@jasonwomack4064 May I jump in and recommend Drachinifel also a very good history channel.
@@orwellboy1958 Drach is really good to
I have a charcoal grill, gas grill, and side smoker. This bbq enthusiast says, BRAVO, History Guy!😊
I always thought Korean BBQ was a very recent invention so I was quite taken by seeing how it actually has longer roots in Korean culture. Thank you for the enlightening history!!
He points out that "Korean Barbeque" in the US was invented in the Eighties, so your first thought was correct
@@colbeausabre8842 The American version, yes. The word was applied to it then, but they had a similar cooking tradition.
I can't believe the volume of high quality content produced by, from what I understand - essentially two people - amazing and kudos to you and your wife. Awesome and thanks for the education.
Don't forget History Cat.
Add a very large Yes and Thank You as well.
I like the puzzle
I truly enjoyed this segment,I turned 56 today and have owned a grill and a smoker most of my life.The thing I most enjoy most other than the beer drinking and the food is the fellowship.I think BBQ is about people.
Wow !!! That was really cool when you described how Henry Ford started up his charcoal briquette business that was bought by Mr. Kingsford !!!! Amazing !!!
"In my day that was just called 'college' "
Ain't that the truth!
The best phrase of the video...
🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮🤣👍🏻🤢🤮
THG does have a certain...flair for the turn of a phrase!
LOL
Given the subject matter, shouldn't that be history that deserves to be re-embered?
You're under arrest....verbal abuse. How do you plead?
@@lancethrustworthy hungry!
Ha ha...saw what you did there (historian/ dad joke)!!
BOOOOOOOOOOOO!!!
Or Dis-membered?
I enjoyed you BBQ History. Please do some more on Texas and Spanish/Mexican influences. BBQ is usually how they spell it on highway signs at local joints.
Yeah, and he covered "Condiments" but not the types of "Wood" that bring special flavors ... like Mesquite and Hickory. Just sayin'
I'm from Kansas City. BBQ isn't history. It's present, alive and well and FANTASTIC!
8 am central, craving Nathan's hot dogs grilled onions, yellow mustard on a sesame seed bun with a dash of celery salt. Happy Birthday America!🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Good call. I have some on hand and now I know what im having for lunch!
Never had Nathan's that way, will try as I've heard great things!
Are they having their hot dog eating contest this year?
P51D MUSTANG And you, my friend, must be from Rhode Island? Because nobody else eats hot dogs with Celery Salt! Did you know that?
That’s Grilling. NOT BBQing. Huge difference.
"we called that: college." Laugh out loud moment! Thanks as always for this excellent history. (Now I'm hungry....)
My gosh your videos are entertaining. I'll see a title and think, "well, that doesn't sound that interesting." Then I watch it and everytime, I think, "well, that what I get for doubting THG." This video rocks--I loved it
Aussie BBQer here. Great episode, History Guy. For Aussies, for about 95% of the time when we're cooking outdoors, we call it a barbie, and we aren't too fussy about the method, either. And we do it a lot. And the best ever barbecued pork I have tasted in the USA? I travelled the USA west to east in 2011 for two fabulous months, ate a lot of barbecue, and without no doubt, the finest barbecued pork is found in ... Hawaii!
Ok that's enough... I'm laying in a hospital bed waiting to have surgery so I can't eat. So what do you want to spend ten minutes talking about.... BBQ.... of all days.
But seriously, thank you for all you do. God bless.
Get well soon.
Hope your surgery went well and recovery fast
My surgery day is 7/7
God's speed in the theater. Hope all went well. May you be back at your own grill as soon as POSSIBLE.
I hope all is well and you are on the mend🇺🇸
First time history made me hungry. I'm from the south and you can't throw stick without hitting a BBQ stand
As good as many stands are. Some of the best BBQ I have ever had, has been grilled or smoked in family or friends backyards.
When me and the little lady got married we went on our honeymoon to Nashville. Honestly all the "ethnic" food was trash. Italian, Mexican, Chinese etc it was all just horrible.
We ate southern cooking and BBQ for 2 weeks straight. It took about 3 years before I could look at BBQ again and after 10 years I still can't look at a chicken fried steak smothered in gravy.
Very interesting video. I really liked this and subscribed. It's funny how my Mom refuses to use the word "barbecue". She says "cookout". One time here in Taiwan we had a barbecue and then on the phone she said "How was your cookout?" I said it was a "barbecue". She said it's not a barbecue unless you put sauce on the meat. I said "We did." She said "It's still a cookout to me." "Sofa" should have cushions and "couch" should be one piece, but she always says "couch" and refuses to say "sofa". Same with "pop" vs. "soda". It's "pop" and that's it. Ah, the linguistical goofiness. Loved this video!
Texan giving respect to Germans, Czechs, Mexicans, and native Americans, who gave us our special BBQ style. And big credit to my East Texans who created Hot Links! Cheers, and Happy 4th everyone! 🍺🤠
I always found it weird that sausages were considered part of the Texas trinity. Maybe it's because I don't live in Texas, but I always looked at sausage as compared to brisket and ribs and felt one of these things didn't belong.
I hope you thank Carribbean Tainos as well since that's where the word and America style originated
@@blackknightjack3850 Texas had an abundance of livestock but lacked refrigeration - rural convenience stores are still called ice houses in Texas. Various ways of smoking meat for preservation was important to the rural culture. German, Czech and Polish settled in rural Texas and brought their sausage making tradition with them. William Gebhardt from New Braunfels TX became an innovator in Mexican foods - that's a history story in itself. Individuals like Gebhardt did a lot to establish Tex-Mex foods, which is a cousin to Texas bar-be-que, helping keep Texans a few pounds overweight.
Excuse me?
Slaves did the heavy lifting here. Black people. Ever seen a white pit master?
@@timothykeith1367 Interesting. Thanks!
It's truly all over the world, anywhere, anytime. I was in Gomel Belarus at my in laws in January. -35c we had a BBQ. Shiskies, ribs, potatoes, fresh baked bread, butter, jam and beer. No vodka, just beer. I set my beer down at one point and when I picked it back up it was frozen solid.
You let it sit too long
So what’s the earliest in the year y’all in the northern climes have fired up the BBQ? A few years back I did a beer can chicken for brunch on January 1st. Got the year off to a good start with one of Stephen Raichlen’s BBQ rubs.
@@MichaelBrown-kk6ck In Russia it's all year round. It does slack off in winter though but hardcore Russians don't let the cold stop a good BBQ.
"He scraped together enough money to buy a controlling stake..."
I see what you did there! 😉
Stake or steak, very punny but no pirates?
@@_Dyedinthewool Well done!
@@_Dyedinthewool Yeah. THG missed a trick there, as Buccaneers were known for copying the Caribbean indians and grilling meats ashore, usually to a form of jerky, that could be stowed at sea. The green wood grill frame he mentions was called a 'Buccan' in Arawak.
English and French ex-sailors lived on the islands of Tortugo and Hispaniola, hunted the wild cattle and feral pigs there... and cooked them.
One who grilled was a ''Bucanero,, in Spanish, a 'Bucanier' in French and anglicised to Buccaneer. These smokers of meats first sold to pirates, then became associated with them, and finally the word became another word for pirate.
@Me Smith Dammit! 😂
Here in Arizona, Barbecuing is a Winter sport.
The guy across the street had 2 gas grills he
was giving away, I got one of them. I looked
at the thermometer on the lid, about 2:30 in
the afternoon, and it was at a perfect smoking
(225 F) temperature. It did NOT have any fuel
on board.
I have 2 Weber kettles, an UDS (Ugly Drum Smoker)
made from a 55 gallon drum, and a Weber kettle
lid. I also have 3 propane grills, and a turkey fryer.
THANKS for this episode, Lance!
steve
Your series always continues to amaze me. I find as I get older I have more and more interest in history. Maybe realizing my own mortality. How about a history segment on metal detectors. Originally starting with the military looking for land mines to what it has become today. Thanks for your interest in history. Mark
History that deserves to be eaten...
Fat man tested and Fat man approved LOL
That was a GOOD one!
I have had prime rib, New York strips, fillet minon, all excellent and cooked to perfection... but the best thing I ever had was a Mexican flat steak, charred.
@wargent99 You can smoke steaks. I mesquite smoked a couple of ribeyes for about four hours over a low heat.
Best steaks I have ever eaten. Have not been able to replicate the process.
@@shawnr771 I have done the same... Best one-time ribs ever ! Can't repeat to save my soul !!!
@@shawnr771 How low did you have to cook it to get four hours out of steaks? Like 150, 175 degrees?
@@blackknightjack3850 I dont know.
Smoked them well off to the side.
THANK YOU for starting with the distinction between grilling and barbecuing.
One of the best examples of when man appreciates that history repeats itself.
Memphis-style dry rub BBQ pork ribs are too tasty to even attempt to describe in words! 😋
I tried them. They are ok.
@@olly2027 , that's how I felt about Texas dry rub BBQ, it was okay but nothing to write home about.
BBQ low n slow
GRILLING hot and fast
TRUTH!
Preach!
Some grilling is low and slow...
Just toss it on the fire and take it off when you think its done.
You grill hot dogs
You Bar bq: pork/ribs
Thank you for the shout-out to South Carolina mustard-based barbecue. It is the best part of living in South Carolina, the best barbecue sauce ever IMHO, and all-too-often gets ignored in presentations about barbecue. So thanks again.
I loved the descriptions of Bar-B-Q in Edna Ferber’s “Gaint”
Being from Texas, our BBQ is my first choice...but I've traveled all over the States and I have yet to find another style of BBQ that I spit out. Cooking meat like this brings out the hidden "greatness" even in cheap cuts of meat, and that's more than you can say about other cooking methods. "Hold my beer and watch this..."
"Texas, a state that there is nothing to brag about except for Texans being the biggest braggards". An exPat
@@josephcernansky1794 Compared to who and what?
I am a member of all BBQ cults.
Ditto 🤣😂
Heresy! There is only one true BBQ cult!
But nobody knows which.
Watching this while I have a 16 lb. brisket on the smoker. Happy 4th of July from Texas!
I want that "did take on a particular" at 2:23 as a ringtone - I'm not sure why it makes me laugh so much!
THG, I appreciate each and every one of these short snippets that you and your lovely bride produce. Thank you both so very much!
Begin the procession! Carry the sacrifice to the Weber…
Weber is the only bbq and smoker brand I'll buy in Australia. They last forever and do a great job. Hopefully they still make them in the USA.
@Stimpy&Ren Weber is a German name but people like to borrow stuff from the Germanics.
What I was taught is that you can cook anything on the Kettle and, if you find something you need something other than a Kettle to cook, you can't call yourself a real cook.
Nothing like grilling with your family and friends around. In times like these we need to barbecue more.
I missed this episode. The puzzle intro lives to see the light of day!
YAY! FOOD HISTORY!
Something tells me this might be the History Guy episode that pulls in even more viewers than the episode about screwdrivers! PS, thank you for the "puzzling" new and improved intro.
Among the lesser known BBQ sauce styles is Alabama White BBQ. Having no catsup it is based on mayonnaise, vinegar, black pepper, horseradish & such.
For a new BBQ experience give it a try !
The history teacher/professor that we all wish we had...
I enjoyed this one very much! Now I’m hungry! Thanks!
However it started,whichever type it is, Bar B Q is some mighty fine eating.
I had gas lights in my frontyard when I was a child in Kansas City Missouri. What led to all the houses on the streets having those and what led to their ultimate demise. Love your channel. Thank you for all the great content.
THG never fails to deliver wonderfully researched and presented topics. Great stuff!
Try S.C. BBQ. Mustard based sauce. It's delicious.
I have and you are right.
Come on down to Texas and have some of ours also.
It is good not my face, but I enjoy it.
You boys in SC do it right, but give us GA and AL guys some credit too. We do mustard & ketchup 50/50 in ours and it's no joke. Throw in a little dill pickle juice and it's slap ya mama good!
My favorite!
@@shawnr771 Best two sauces I have had were mustard based-- one was from South Carolina (name forgotten, unfortunately) and the other from Texas (Salt Lick). Tangy, sweet, and just a touch of bitterness-- PERFECT for BBQ pork. Having moved to Western KY, the sauces are an amalgamation of KC, Carolina, and Texas -- if you like tangy BBQ, this is the place for you.
Magnificent episode THG.
Aussie BBQ'er
Interesting! I learned today that Americans pronounce buoy "boo-i" (rhyme with Louis) . In Britain we pronounce buoy "boy" like the opposite of girl. Yet again we see two countries separated by a common language.
@ Martin Stent - Howdy from Texas! The first time I heard someone from your side of the pond pronounce "geyser" I almost choked... What to us is a 'GUY-zer' was to him a 'GEE-zer' which is, of course, an old dude. Common language, you say? Okay, hun. 🤣😂😆
Very true.
American English and British English totally different🇺🇸😊
I was reading a book on men from Cumbria in 1945 and not one of them knew what a T bone stake was.
Only having a "bit of meat" to pop in to the stew
They would be shocked if they saw a BBQ
How times have changed
I know why so many left for America
Stake?
I want a puzzle like that one in the beginning sequence!
That was actually done with a video program, but we'll look into producing one.
Another history lover is always appreciated.
In our household, the primary method of preparing steak is on the barbecue, even in the dead of winter here in British Columbia where I'm often tasked with clearing snow away from the grill.
Excellent and very timely. In the early 2000s I was a Field Trainer for a pharmaceutical company and would travel with various sales reps throughout the South and would always be asked “Where do you want to go for lunch?” I would always say “Take me to your best Barbecue joint” and I got to experience these varied barbecue styles of Sweet, Mustard, Vinegar, Rub, etc. of American Barbecue cited by your History here. It was quite a Culinary Adventure. Being from Tennessee, Sweet is my favorite. Thank you! How about a history of “Chowdah?”
History Guy,Gentlemens Quarterly called and said they have the cover waiting to put you on it. With that wicked ass tie. Let's hope that they place the staples kindly in your CENTERFOLD
I just had a thought: since the Fourth of July is such an important day to Americans, you should start a tradition of making it strictly non-partisan.
Why not let the one day that the majority Americans can celebrate, regardless of political stripe, be a 24 hour truce-a period free from bickering and argument-when everyone can agree that simply being American is in many ways far more important than all the things that drive people apart.
Cheers from Canada!
🇨🇦💚🇺🇸
It would be nice.
My family has people on both sides of the political spectrum.
We have an agreement at all holidays. No politics.
Why you Fascist/Racist! How dare you! There can be no time like that. Where's a statue we can tear down?
No can do. The Fourth of July is kind of a pivot point in American history. After Vicksburg fell, on July 4, 1863, the town didn't celebrate Independence Day again until 1917. Also, we all hate each other now and nothing can be apolitical.
Because....sigh, Americans!
You Canadians are always welcome at a 4th of July cookout. We know you like drinks and good food... and we are happy to have you.
Greetings from Pittsburgh Pennsylvania in USA. Not too far south of the border :)
You tied this together just bounced through a vast chunk of world history and almost all of US history like an episode of Connections, and I was not expecting it at all... Any of it.
Well played Sir, Well played indeed.
My grandfather worked lumber camps for Ford. Later, before he retired in the 1950s, he purchased the vacation cabin and land that once belonged to Kingsford.
Another wonderful presentation on American history and culture, HG. I am learning a great deal from your programs... thank you!!!
This is great. It was interesting, informative, and mmm good. Very good, Mr. History Guy. 👍
Great job as always History Guy! Be advised that my home state of North Carolina has 2 distinct BBQ regions. The East is vinegar based as you mentioned, but Western North Carolina is solid tomato based. We refer to them as Western Style and Eastern Style.
chuckhill1086 You hit the nail on the head !!! And I think the dividing line is Greensboro.
A good addition to your merch would be that puzzle down at the opening. My grandson needs a challenge.
Can't help but smile while watching this segment. So fun! Happy 4th 🥳💥
In my family, my dad wasn't the grillmaster, it was my older sister, and then eventually I got the job. Once, my mom pulled some meat out of the freezer so my sister could grill that evening. When she got home form work, mom discovered that the meat was stew meat. We didn't have the time or equipment to slow cook the meat, so my sister grilled it. It was delicious, but it was like chewing meat flavored gum.
tygrkhat40
You better jump on that patent and offer a bubble gum option soon. BBQ bubble gum, sort of rolls off the tongue don’t it and ends with a pop.
So awesome how The History Guy ranges the variety of topics, which, as shown here, can include the seemingly mundane, taken for granted, unforgotten in the present, but overlooked in history. Cheers.
I love watching this guys channel grow. He’s doing awesome.
One winter evening, I went out from our front door to see our neighbor gentleman grilling their dinner in snow. That was the day I learned something about the Americans.
Clear the snow from the driveway then shovel a path to the smoker is my winter routine.
@@davidmowers5949 Sounds pretty reasonable to me for the smoker.
I watched this while eating bbq my favorite way. The leftover brisket chopped up and cooked in a skillet with potatoes. The manliest of breakfasts. Kinda dissapointed that the Texas BBQ gun didnt make the story. Alot of people here have a formal carry pistol that is done to be like jewelery. Its worn on a holster unconcealed, usually nickel finished or gold plated even.
The Right to Bear Arms Shall Not Be Infringed.
The Right to Bare Arms or to Arm Bears shall not be infringed, neither.
Mmmm BBQ'd bear gimme some of that!
I have no problem eating bear, cougar, wild boar or shark.
After all, they'd eat me!
RUclips would demonetize him if he mentioned firearms.
Great job as always! Really enjoy your educational / fun presentations. Thanks!
Your videos are very well done. Thanks for your time involved.
I'm surprised that the bleedover of barbeque culture in media, like TV and Movies, wasn't included. The show King of the Hill focused on Hank Hill, a Texan who worked for a propane company selling "propane and propane accessories", and his family and friends. Barbeques were a frequent subject of the show, which included some rather strong opinions on the topic by Hank, including what to say to a guest who asks for their steak "well done".
King of the Hill was a cultural achievement, true. But if you are a true fan, you'll know Boomhower's first name.....! 🤔 (Without Googling!)
Nothing better than a Texas BBQ . But it's all good.
I can agree with that about Texas bbq but I wouldn't overlook a good KC bbq or a Memphis rack of ribs.
"grabs popcorn"
I would mostly agree, especially brisket, though growing up in Hawaii I would say it's pretty tough to beat Kalua pork and Hawaiian style short ribs
My brother married a woman from Texas, and I had dry rub barbecue in her father's backyard. It was OK but I prefer something more like the North Carolina style BBQ with a vinegar based wash or marinade.
Agreed Steve B
Very interesting history, glad I took the time to watch. Keep the history coming.
I absolutely love love love this channel, thanks for all the work you put into this.
That’s a rough looking puzzle to put together. I have one that is called Little Red Ridding Hood’s Hood. 3’ red circle.
Have you seen the one that was a huge bowl of M & M's?
It's a good day when the H.G. uploads!
As a History person ( B.A. History, Mercer 1977) Your videos are just great, a balance of detail and easy to watch entertainment. I almost always learn something new from your posts. Thanks!
Just grilled some tilapia fillets on the Weber last night. Everything tastes better when cooked over fire. I have to say as I cleaned up afterward, I thought how much Weber hit the nail on the head with their Performer Deluxe design. Easy clean-out, large table surface, gas assisted button push charcoal lighter, charcoal storage bin, easy all around. I've had it for several years and I'd buy it again in a heartbeat! And no, I am most definitely not sponsored! Haha