From “The Greater American Cook Book” Ruth Berolzheimer 1939
LOS ANGELES COUNTY ANNUAL BARBECUE
Imagine 75,000 persons at one barbeque! And then think of the headache you would get planning the food for such a crowd.
But to Lieutenant C. W. Ellison of the Sheriff’s Department of Los Angeles count, California, it is just another day’s work,
for he is the chef for such a gastronomical undertaking each year, the proceeds of which go to charity.
This is the way it is done……
Construct 4 underground brick pits, each 8 feet wide, 15 feet long and 8 feet deep, covering the bottoms with large rocks to hold the heat.
Build a fire in each of the pits and let them burn from 8 to 10 hours , so there is a solid bed of charcoal. Cover charcoal with sheet iron and
place a layer of wet burlap sacks on the sheet iron.
Meanwhile, cut 40,000 pounds of prime steer beef (forequarter, only) into 25 pound chunks, tie in cheesecloth and saturate cloth with a
barbecue sauce made of the following ingredients cooked together for about an hour.
300 crates tomatoes-chopped, 4,000 Lbs Onion chopped, 50 Lbs garlic, 25 Lbs green chili pepper-chopped after removing seeds,
50 Lbs ground celery seeds, 50 Lbs ground Oregano(marjoram), 10 Lbs ground Cumin seed, 125 Lbs black pepper, 700 Lbs salt
and 100 Lbs vinegar.
Place the meat in prepared pits on the wet burlap sacks. Cover pits with boards, then with canvas and finally with about 18 inches
of sand to hold the heat. Leave meat in the pits, undisturbed, for 14 to 15 hours. When it is taken out, meat is so tender that no knife
is needed to cut it---the bones slip out. About 8 ounces of meat is served to each person.
Do not know if it is barbeque, but certainly low and slow.