Sunday, September 28, 2014
|,You know the stew is done when your paddle stands up in the pot.|
Recently, I had the privilege of hanging out with the Proclamation Stew Crew as they cooked a "little" pot of Brunswick Stew. Lots of fun and delicious Brunswick stew to boot!
|A close up look at the stew.|
|Time to eat!|
Thursday, July 3, 2014
|Here I am spritzing the barbecue while being recorded by Charles Thomas of CVTV|
It was a hot July day as filming (actually digital video, no film required) commenced of the first episode of a TV show featuring yours truly demonstrating how to cook Virginia barbecue as well as discussing its history and traditions.
In this episode, I demonstrated how to barbecue tri-tip, pork tenderloin, and baby back ribs using typical backyard grills such as a Weber kettle, a Chargriller Outlaw, and a home made barrel cooker. I shared a couple of Virginia barbecue recipes and also one or two tips and tricks for cooking top notch, high quality barbecue in your backyard.
The show will air on the Central Virginia TV station and may also be shown in other areas and states.
Tuesday, May 20, 2014
|Virginia's Shenandoah Valley Barbecued Chicken|
The late Dave Shirkey is the Shenandoah Valley's most famous barbecue chicken cook. He cooked barbecued chicken for around 60 years before his death. He got his start cooking barbecue chicken doing fund raisers for his Sunday school class. Since then, his recipe is legendary in and around Dayton, Virginia.
Shirkey cooked his chicken over a long open pit. He would fire up the pit, put the chicken on the grates about two feet above the coals and begin basting it with his famous chicken mop. He would turn the chicken about every half hour and baste after each turn. He knew the chicken was done when he could "twist a leg." Once finished cooking, the chicken was dipped in the mop and wrapped in foil to rest in a cooler. It's best after about an hour staying warm in the cooler bathed in the mop.
I don't have a pit that can raise meat two feet above the coals, so for my version I used my weber kettle setup for indirect cooking. I added a couple of chunks of hickory for smoke. I mixed up the mop in a repurposed ketchup bottle. Before putting the chicken on the grill, I just gave the bottle a good shake and poured a little of the mop over it. After putting the chicken on the grill with a good basting of the sauce on both sides, I flipped the bird every half hour and basted again each time I flipped it.
|The Finished Product. That reddish color indicates that|
the meat has been properly barbecued. It is not raw.
1/2 cup peanut oil
2 cups apple cider vinegar
4 tbsp kosher salt
1 tbsp lemon juice
1 tsp black pepper
2 tsp poultry seasoning
1 tsp garlic powder
1 tsp red pepper flakes (my addition)
When the chicken was done after about 2 hours it reached an internal temperature of 170 F in the breast and about 180 F in the thigh (I could twist the leg but also used my trusty thermapen to be sure), I poured a little mop on it and wrapped in foil for 10 minutes. For best results, put chicken in foil, add some mop, wrap tightly and store in a cooler to keep it hot while it rests (or wrap in a blanket) for 45 minutes to an hour before serving.
The chicken will be juicy and tasty with a little tang from the vinegar and hint of smoke from the hickory.
1.) The USDA tells us that minimum safe internal temperature for chicken is 165 F. I like to cook the meat until the internal temperature is a little higher just to be safe. That being said, barbecued chicken often takes on a pinkish color. Don't be alarmed. That's normal as long as the meat has reached at least 170 degrees F internal temperature.
2.) The 4 tablespoons of salt may sound like a lot of salt, but actually it's perfect. Remember, this is a mop to be used while cooking not a sauce that is served on the side. To ensure best results, use kosher salt. If using table salt, reduce amount to 3 tablespoons.
3.) Beware of cross contamination! If you are planning on using some of the mop to put on the chicken after it is finished cooking, make sure you reserve some for that purpose. You don't raw chicken juices that will be transferred into the mop from the brush or other utensil you use to apply the mop to the meat with on your perfectly cooked chicken.
4.) If you are not cooking whole half chickens, you may want to increase the heat and possibly even grill the meat especially if you are cooking chicken breasts. Smaller cuts of chicken will dry out at low and slow temperatures that take a long time to cook the chicken.
5.) Mopping (basting) barbecue while it is cooking can be a messy job. You may want to place disposable aluminum pans under the chicken to protect your cooker from the excess mop that will fall through the grill grates.
Sunday, May 18, 2014
|Whole Hog Barbecuing Antebellum Virginia Style|
Recently, I had the opportunity to conduct a historical barbecue cooking presentation at the annual BBQ Jamboree in Fredericksburg Virginia. I demonstrated how Virginia Indian tribes cooked and dried food in the 1600's and also how the European colonists and enslaved Africans built upon Virginia Indian cooking techniques to give us American southern barbecue.
|Corn and venison being dried over a low and slow bed of|
coals the way Virginia Indians did it in the 1600s
The first couple of decades in Virginia were very challenging for the English colonists. If not for the Powhatan Indians in general and the Patawomeck Indians (specifically), who lived near the Potomac river in what is now Stafford and King George counties, the English colony would have surely failed because the English were incapable of feeding themselves. It was only after the English adopted Indian ways of farming and preparing food that they began to thrive.
|Old school basting sauce|
The evolution of American barbecue is shown in the photos. I had a great time and the whole hog turned out delicious!
Saturday, April 19, 2014
|California Barbecue Cooks - c. 1890|
In the latest issue of Smoke Signals Magazine is my article about the origins of California barbecue. In it I compare and contrast the unique California styles of barbecue with southern barbecue. Here is an excerpt:
"Now, let’s imagine that we select a typical southern barbecue lover and send him out to California for the first time and take him to a California barbecue. There, he very well may be served tri-tip barbecued to a perfect medium rare. Or, perhaps he will be served a rib-eye steak cooked Santa Maria barbecue style. The southerner’s likely reaction will be for him to declare that he is at a cookout, not a barbecue, and that all the meat has been grilled and not barbecued at all. And though he may enjoy the meal, deep within his southern heart he will be convinced that he is not eating “real” barbecue and might even be a little insulted that someone would dare use the word barbecue to refer to nothing more than grilled meat served at a cookout."
Regardless of the typical southerner's reaction to California barbecue, the barbecued tri-tip and Santa Maria grilled ribeyes are as much a part of American barbecue as pork shoulders slow cooked over hickory coals. Read all about it in this issue of Smoke Signals Magazine. Just click here.
And, if you want to try your hand at some California barbecued tri-tip, here is a pretty good recipe. California Barbecue Tri-tip.
|California style barbecued tri-tip.|
Monday, April 7, 2014
|P.D. Gwaltney Jr. in 1902 with the world's oldest country ham.|
Photo courtesy of the Isle of Wight County Museum.
Virginia smoked ham is a delicacy famous the world over. It has been rightly observed that “No self-respecting Southern pig can imagine a higher distinction than becoming, in due course, a Virginia ham – spicy as a woman’s tongue, sweet as her kiss, as tender as her love.” Even in early colonial times tons of Virginia hams were exported all over the world in order to meet demand. First in Virginia, then spreading throughout the world and other colonies, pork preserved by smoking it in the Virginia manner was uniquely Virginian as well as uniquely American.
An 1841 Pennsylvania newspaper writer wrote "smack their lips as heartily as I do over a good old Virginia ham, that fairly melts in your mouth". A writer for the Daily Dispatch of Richmond, Virginia wrote in 1858 "A delicious Virginia ham on its bed of greens, engirdled by its rim of eggs (a la Old Dominion), and a slice of chicken or turkey, might do very well for a plain country gentleman's dinner for two or three times a week, and these could be had for the asking on every Virginia farm."
No wonder George W. Bagby, with his tongue in his cheek, wrote in his famous 1877 essay The Old Virginia Gentleman “a Virginian could not be a Virginian without bacon and greens” which struck an amusing note of truth in me the first time I read it and thought of the many meals of smoked pork, greens and deviled eggs prepared for my family by my Mother when I was growing up in central Virginia.
An eyewitness account of how colonial Virginians preserved pork was recorded by Nicholas Cresswell in The Journal of Nicholas Cresswell. Nicholas Cresswell (1751-1804), of Derbyshire, England, came to America hoping to acquire land and settle permanently, but personal difficulties, the uncertain state of affairs, and the Revolutionary War, caused him to return to England. His journal was written from rough notes taken during his trip to America between the years 1774-1777. While traveling, he visited or lived in Barbados, Maryland, Virginia, western Pennsylvania, Kentucky, Philadelphia, and New York. He often includes lengthy observations on the towns he visited, frontier techniques and customs, and the social customs of both Indians and Europeans. His entry about Virginia for Tuesday July 26, 1774 is as follows:
"The bacon cured here is not to be equaled in any part of the world, their hams in particular. They first rub them over with brown sugar and let them lie all night. This extracts the watery particles. They let them lie in salt for 10 days or a fortnight. Some rub them with hickory ashes instead of saltpeter, it makes them red as saltpeter and gives them a pleasant taste.
Then they are hung up in the smoke-house and a slow smoky fire kept under them for three or four weeks, nothing but hickory wood is burnt in these smoke-houses. This gives them an agreeable flavor, far preferable to the Westphalia hams, not only that, but it prevents them from going rancid and will preserve them for several years by giving them a fresh smoking now and then."
In 1902, a smoked ham was overlooked and hung in one of P. D. Gwaltney Jr.'s packing houses for 20 years. Advertised as the world’s oldest Smithfield ham, Gwaltney fashioned a brass collar for the ham and took it to shows and expos to exhibit the preservative powers of his smoking method. The ham has also been featured in Ripley’s “Believe It Or Not” in 1929, 1932 and 2003. Today, the ham resides in the Isle of Wight Museum and, we are told, it is still edible.
During your summer travels, take the image of P.D. Gwaltney Jr. and his ham with you and document a great vacation moment with a photo of the image! Post your photo on the Isle of Wight County Museum and Historic Sites Facebook site or email it to them at email@example.com. The contest runs through Sept. 4, and we’ll announce the winner on Sept. 10. All entrants will be entered into a random drawing for a prize. Whatever your plans are – the beach, the mountains, the south of France or a staycation in your own backyard – be sure to pack the world’s oldest ham. He is ready for an adventure! The link to the "Pan Ham" site is http://www.historicisleofwight.com/pan-ham.html.
So, after all that you still want to know how to prepare a smoked Virginia ham? My Dad used to raise his own hogs, slaughter them, butcher them, and cure and smoke the meat. Here is how my parents have prepared smoked ham for as long as I can remember.
Step 1 - Soak the ham in cool water for about 36 hours changing the water about every 4 hours. This is to remove excess salt. You will need a large food safe bucket in a cool area below 40 degrees.
Step 2 - Remove the ham from the water and rinse it. Brush or trim off any parts that you don't want to eat. Sometimes there is discoloration or mold on the outside that doesn't look appetizing. Mold is a common and natural occurrence on aged hams much like aged cheeses. It signifies proper curing and does not affect the taste or quality.
Step 3 - Slowly simmer the ham in enough water to cover it until it reaches an internal temperature of 165 degrees. My Dad used to boil his in a pot sitting on the wood stove he keeps in the basement. You will have to add water throughout the cook to keep the ham submerged.
Step 4 - Remove the skin and excess fat from the outside of the ham. Rub the ham liberally with brown sugar and black pepper.
Step 5 - Bake the ham in a 400 degree oven until the brown sugar melts and forms a glaze. It will take no longer than about 15 minutes.
Step 6 - Remove the ham from the oven and let rest for 30 minutes and then enjoy. My parents used to let the ham cool and they served it chilled with hot biscuits. So tasty!
Tuesday, March 4, 2014
|Damaged Apollo 13 Module. Photo courtesy of www.nasa.gov.|
So, the movie "Gravity" failed to win best picture at the 86th Academy Awards. The winner of best picture this year, "Twelve Years a Slave," was a very good movie and deserved it more anyway, in my opinon. But, if you are disappointed, here is some barbecue related space age information that may make you feel a little better.
Apollo thirteen was supposed to be the third landing on the moon by American astronauts. Two days into the journey to the moon, an oxygen tank exploded crippling the spacecraft and seriously endangering the lives of the astronauts James Lovell, Mission Commander, Jack Swigert, Command Module pilot and Fred Haise, the Lunar Module Pilot. There is no doubt that the tireless and heroic efforts of the astronauts and the ground support crew saved Apollo thirteen and safely returned it to earth six days after embarking on their ill-fated mission. But, there is one other "hero" in all this that you probably never heard about: American barbecue.
The proper courses of action to resolve the many crises that arose during the Apollo thirteen mission were not always clear or without dispute. For example, one discussion among mission control personnel became particularly heated after Max Faget suggested that the crew perform a maneuver required to manage the temperature of the spacecraft by pointing out "That ship's had one side pointing to the sun and one pointing out to space for hours." The reply was "Do you have any idea what kind of pressure it's going to put on the crew to ask them to execute a PTC (passive thermal control) roll now?" Another chimed in "Or what kind of pressure it's going to put on the available power? I'm not sure we can afford to try something like that at the moment."
For several minutes there was a lively argument at the flight director's station as each person fiercely argued their position. Finally, Flight Director Gene Kranz stepped in saying, "Gentlemen, I thank you for your input. The next job for this crew will be to execute a passive thermal roll. After that, they will power down their spacecraft. And finally, they will get some sleep. A tired crew can get over fatigue, but if we damage this ship any further, we're not going to get over that."
Max Faget's original suggestion that caused all of that lively debate was
"That ship's had one side pointing to the sun and one pointing out to space for hours. If we don't get some kind of barbecue roll going soon, we're going to freeze half our systems and cook the other half."
Apollo spacecraft were protected first by a mylar foil coating that was applied to most surfaces. The second level of protection was the barbecue roll. This was a maneuver the spacecraft made as it coasted to and from the moon. It rotated slowly along its roll axis in order to disperse the heat from the sun so that it evenly and gently heated the spacecraft. The idea for this maneuver was inspired by watching barbecue cooks turning meat to prevent it from scorching.
When cooking barbecue over hot coals, it is important to flip the meat or spin it on a spit as it cooks. This does the same for barbecue that it did for the Apollo spacecraft. It evenly disperses heat so that there is no overheating or under heating. The temperature is even on all sides. The thought for Apollo spacecraft was, if it worked for barbecue, it will work for the Apollo spacecraft too. And, it did.
Apollo astronauts had to perform many tasks in order to successfully complete their missions. There were times when they had to tend to fuel cells and eliminate water in some systems. One of the most important tasks was making sure the thermal operation of the spacecraft was being done well. In the Apollo program, that mode of operation was called barbecue mode. The technical name of the
maneuver is the Passive Thermal Control (PTC) maneuver. During an Apollo 7 test in 1968, NASA learned "During translunar and transearth flight on future missions, it would be necessary to put the spacecraft into a slow “barbecue” roll to maintain an even external temperature." This maneuver, called "the barbecue roll," was first successfully tested twice on Apollo 7.
After Apollo, the barbecue roll was also employed by space shuttle crews too.
So, that's how barbecue helped save Apollo thirteen. The same principle that barbecue cooks use to barbecue a pig on a spit over coals to ensure that it doesn't scorch was also what was chosen by NASA to protect astronauts and the spacecraft in which they were traveling.
|A Virginia barbecue c. 1900 doing the "barbecue roll."|
Sunday, February 16, 2014
This post isn't about food but, I did find it interesting. So, here you go.
On March 21, 1782 near Walker's Creek in what is now Bland County, Virginia, a band of Indians attacked settlers and their families in an attempt, apparently, to repel the foreigners that had invaded their land. Finding an entire family save one son at home in their cabin, they killed the father and took his wife and two of his children captive. Even though the band of Indians were immediately pursued by experienced woodsmen, they were never located.
A number of years later, General Rogers Clarke engaged in one of his several expeditions to quell the Indian threat in Kentucky was encamped on the banks of the Ohio river waiting for the return of a group of scouts led by a man named White. One account of the story claims that White was on an intelligence gathering mission looking to take an Indian prisoner for questioning. Another account claims that White was out looking for game. Most likely, he was out looking for game while on his mission for the General. Either way, White discovered an Indian village after following "a faint trail." A short distance from where he and his group camped, he saw a solitary Indian sitting on a log mending his moccasins. White's first instinct was to shoot the Indian. But, after realizing that the sound of the discharging rifle might alert other Indians, he decided to stalk his prey instead.
Creeping softly up from behind, White "being remarkable for" his "size, strength, agility, courage and prudence" grasped the Indian by the throat and presented a pistol to his head. In a few hurried words in the language of the tribe, White explained that if he made any noise he would shoot him instantly through the head. This threat convinced the Indian to return to the General with White and his men. After returning to the General with their prize, upon beholding the Indian Clarke exclaimed, "This is no Indian!"
After interrogation, the "Indian" explained how he was kidnapped by Indians as a little boy near Walker's Creek. After attempts to confirm the truth of the many details of his story, White and the "Indian" realized that they were brothers. That "Indian" was his little brother that was kidnapped so many years earlier. White's brother would later serve in the Kentucky Legislature but was known to still spend months at a time in the woods.
Sources - A New and Comprehensive Gazetteer of Virginia, Joseph Martin, 1835 & History of Southwest Virginia, 1746-1786, Washington County, 1777-1870, Lewis Preston Summers, 1903
Saturday, December 28, 2013
|17th century Virginia Indian vegetables, no potatoes|
In 1621, two years after being selected to be the first speaker of the Virginia House of Burgesses, John Pory was invited to a feast as the guest of king Ekeeks chief of the Onancock Indian tribe that lived in what is now Accomack, Virginia. He was fed, among other things, roasted oysters and "batata" (Spanish word for sweet potatoes). John didn't like the sweet potatoes because one burned his mouth as he bit into it without letting it first cool down to a safe temperature.
After that experience Pory reportedly said, "I would not give a farthing for a shipload." While sweet potatoes and potatoes are both "new world" foods, potatoes were first introduced in the colonies from a shipment to Virginia via Bermuda in 1621 rather than through trade with Indians, or so it has been thought. This is because no other Englishman mentions Virginia Indians eating potatoes or sweet potatoes in the early 17th century.
And, while we are discussing potatoes, let's discuss what we know first before we get into what we don't know. First, sweet potatoes are a completely different plant species than white potatoes. Sweet potatoes belong to the Convolvulaceae family which is known by its scientific name of Ipomoea batatas and also includes several varieties of morning glories that you may have growing in your flower garden. White potatoes, like Russets for example, are part of the Solanaceae family of plants belonging to the nightshade group. Yams are also another completely different species as well. Yams are monocots and are related to lilies and grasses and are native to Africa and Asia.
Potatoes and sweet potatoes were originally domesticated in the area of southern Peru and northwestern Bolivia around 7,000–10,000 years ago. Seventeenth century Spaniards would have referred to potatoes as "patata" and sweet potatoes as "batata". In fact, the English word "potato" is derived from "patata." You say patata I say batata, that's what it was all about in the 17th century. The Spanish probably got both first from the natives that lived in South and Central America and took them back to Europe with them in the 16th century.
So, how did sweet potatoes show up in 1621 on the table (figuratively speaking) of a Virginia Indian king and why were the Algonquin speaking Indians of Virginia using a non-Algonquin word? It's the mystery of Virginia's hot potato that needs to be solved!
On a side note, how potatoes arrived in Europe has never really been well understood. For over 200 years the "official" story was that potatoes were brought into Ireland by Sir Walter Raleigh who got them from Virginia. In fact, the Irish used to call them "Virginia potatoes." Again, this is doubtful as potatoes were not grown in Virginia in the 16th century as far as anyone can tell. Some now believe that Sir Frances Drake picked up potatoes while sailing around the coast of South America before picking up colonists from Roanoke Island around 1585 and brought them back to Ireland.
Muddying the waters more is the fact that in 1600, John Pory translated, edited, and published A Geographical Historie of Afirca, written in Arabicke and Italian by John Leo, a More, borne in Granada and brought up in Barbarie. In that work, Pory translated a passage and used the word "batata" saying it was from the West Indies. "They have good sustenance also by meanes of a root, called there Igname, but in the west Indies Batata." While the original author (or even Pory) could have been confusing yams with sweet potatoes just like we do today, the fact remains that the word "batata" was not unknown to Pory in 1621. Yet, he, supposedly, speaks of it in 1621 as though it was the first encounter he had with it. So, the questions around this event include:
1.) Is King Ekeeks' "batata" really sweet potato?
2.) Is John Pory relating a truthful account of the feast or did he embellish it?
3.) If "batata" is sweet potato, why didn't the other Englishmen like Smith, Clayton, Spelman, and Strachey mention them as they actually lived with Virginia Indians in the 17th century?
4.) Did king Ekeeks serve some other root or tuber that is native to Virginia and called it "batata" because he had learned the word from other European explorers and wanted to impress Pory?
5.) Did Pory misunderstand an Algonquin word that sounds like "batata"?
If Pory's account is accurate, and the "batata" he mentioned is in fact sweet potatoes, in all likelihood the Onancock Indians traded for them from the Spanish when they visited Virginia in the late 16th century and, for some reason, they didn't share them with other Indians in Virginia.
That is the story of Virginia's hot potato mystery. For some reason, it makes me hungry for sweet potato casserole.
Sunday, December 15, 2013
There is an often repeated claim made in several books about barbecue that in the 17th century the Virginia House of Burgesses passed a law outlawing the discharging of firearms at barbecues. The accounts mentioned in the various books vary only on the date of the establishment of the law. Some authors say the law was established in 1610, another says it was 1650, another says "the 1600s," another 1690, others say "the 17th century." While it's true that Virginians did cook barbecue in the 17th century and they did own firearms, a look through the laws established in Virginia in the 17th century does not validate the claim that there was a law that specifically outlawed firing guns at barbecue events.
The first law against discharging firearms established by the House of Burgesses was made in 1623. The purpose of the law was to conserve gun powder; "The commander of any plantation do either himselfe or suffer others to spend powder unnecessarily in drinking or entertainments, &c." In 1624 the law was expanded to prevent the discharge of firearms on Sundays or at parties except for weddings and funerals. The reason given was that a gun shot was chosen as the alarm that Indians were attacking and they didn't want false alarms. It's easy to see why the colonists were so nervous in 1624 when you think about the Indian attack in 1622 that killed 347, more than one fourth, of the colonists.
As to the claim that the law against the discharge of firearms was established in 1610 by Virginia's House of Burgesses, that is impossible. The first meeting of Virginia's House of Burgesses was held at Jamestown, then called James City, on July 30, 1619. A record of the proceedings comes down to us in an account written by speaker John Pory. Twenty two members comprised the first Assembly. John Pory was selected to be the speaker and John Twin chosen to be the clerk.
To sum things up, while it was impossible for the law against discharging firearms at barbecues to be established by the House of Burgesses before 1619 and while no law specifically referred to barbecues, you could make the claim that it was illegal to discharge firearms at barbecues because only weddings and funerals were excluded from the law and both of those were excuses to throw a barbecue. The impact of the law actually made allowances for discharging firearms at barbecues as long as the occasion was a wedding or funeral rather than outlawing the act on such occasions.
Virginia colonists were the first to establish a representative legislature in colonial America. As a result, Virginia was also the first to develop a system of standing committees for the transaction of business. The standing committee system that developed in Virginia was carried over to the federal government Congress and is still in use today.
Tuesday, December 10, 2013
Ed Mitchell, "the Pope of Barbecue" from Wilson, North Carolina, sums it up best:
"Cooking barbecue is a craft handed down from generations to generations. I like cooking barbecue this way because it’s something to hold on to that hasn't been tarnished yet. It allows all of us to interact. Barbecue was one of the things that held the tension down during the race movement in the 1960s. When there was... a barbecue, it did not matter who you were, the only thing that could settle any issue would be having a pig picking. It’s a feasting time, a festive time. Nobody's upset or mad and there's no other dish that powerful. And don't ask me why because I don't know. Maybe there's a connection with the Bible -- prodigal son went away, and when he came back they said, 'Surely kill us a calf' and roasted it barbecue-style." (Holy Smoke – The Big Book of North Carolina Barbecue)
Sunday, December 8, 2013
|Old Virginia Brunswick Stew|
“We crossed the stream upon a shaking plank laid from bank to bank, and strolled down the slope to the scene of operations. An immense kettle was swung over a fire of logs that were so many living coals. The smell of Brunswick stew had been wafted to us while we leaned on the fence. A young man, who had the reputation of being an epicure, to the best of his knowledge and ability, superintended the manufacture of the famous delicacy. “Two dozen chickens went into it!” he assured us. “They wanted to make me think it couldn’t be made without green corn and fresh tomatoes. I knew a trick worth two of that. I have worked it before with dried tomatoes and dried sweet corn soaked overnight.” He smacked his lips and winked fatuously.”
This brief account of an 1844 barbecue held in Richmond, Virginia describes a scene that was typical of such events in the nineteenth century. Smoke lingering in the tops of trees, the enticing aroma of roasting meat in the air and the large kettle of simmering “barbecue stew” was a scene repeated over and over again all across the American South. The phrase “barbecue stew” refers not to a stew made of barbecued meats. Rather, it is a stew that was (and still is) traditionally cooked and served along with barbecue and it differs from region to region.
For the rest of the article and the recipe, navigate over to the Smoke Signals Barbecue Magazine site and check out the latest issue 13. In it I discuss the origins of Brunswick Stew, the modern Brunswick Stew rivalry between Virginia and Georgia, and the recipe for an authentic, 19th century Virginia Brunswick stew.
Sunday, November 24, 2013
When the English arrived at Virginia in 1607, they found a vast wilderness inhabited by Native Americans who had lived in the land of Tsenacomoco (the Native American name for the tidewater region of Virginia; a.k.a. the coastal plain that is east of the fall line) for centuries. The English arrived thinking that they could thrive in the "new world" by replicating English towns and English farms growing English foods. After the Starving Time of 1609 - 1610 where most of them died of starvation and disease, they realized just how wrong they were. Under the leadership of John Smith, the English began to learn that the key to survival in the "new world" was to adopt the ways of the native people that were thriving. That meant that the English would have to learn the ways of the "salvages."
|A Patawomeck Pot traded to an English|
Colonist. Analysis shows that a maize and
venison stew was the last food cooked in
it before it was discarded by the
colonist after his "Indian" meal.
|The 2009 United States Native American|
$1 Coin Depicting a Native American
Woman Tending to a Milpa.
This Thanksgiving, take a look at your table. There is still much Patawomeck and Powhatan Indian influence at work even today. The turkey, corn (maize), beans, squash and pumpkin and North American varieties of nuts were all foods that the Natives of Tsenacomoco taught the English to hunt, grow, cook, and enjoy. There is no question that the three sisters saved Jamestown from disaster. And, the importance of those three foods are seen today more than ever.
To celebrate Thanksgiving this year, I decided to create a dish that, I think, captures the food preferences of both the English and the Natives of the 17th century. I call it "Potomac Salad." It is a dish with Patawomeck Native American ingredients seasoned with ingredients like the English would have used.
1 medium sized butternut squash
1 15.5 ounce can of kidney beans, rinsed
1 15.5 ounce can corn, drained
Bacon Fat, warmed until liquefied
Apple Cider Vinegar (ACV)
1 Tsp Dijon Mustard
1/2 medium sized red onion cut into thin strips
Salt & Pepper to taste
Pinch of ground cayenne pepper (optional; but I have strong reason to believe the English colonists in 17th century Virginia would have used it often instead of black pepper)
Peel and cut the squash into about 1" cubes. Reserve the seeds. Toss the squash with salt and pepper and a little bacon fat (Virginia smoked pork). Toss the seeds with a little bacon fat too. Roast the squash and seeds in a 350 F degree oven turning them once or twice until done. The seeds should be done in about 15 - 20 minutes. The squash should be done in about 30 minutes.
Make a vinaigrette using 4 TBS of bacon fat, 4 TBS of ACV, the mustard, salt, pepper, and cayenne. Add the corn, beans, roasted squash, onion, and vinaigrette to a skillet and heat over medium heat until hot. Use the seeds as garnish and serve as a side or by itself over mixed greens.