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Old-time BBQ
I was hoping to buy some already sliced and ready to eat but, none of the stores I have checked have it. They didn’t even know what I am talking about (all too young – I guess). I now remember there were two places (Pit BBQ operations) in town that put it up in quart Mason jars with a BBQ...- azfireball
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Old-time BBQ
Chef JimmyJ, and others: Sorry about the missing details. I think it was pork. As I remember it was about 6 to 8 inch oval. Tied all around with heavy cord/string like a roast. Also, as I remember (It has been a long time. About 1945. I was 14). Across the sliced face you could see...- azfireball
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Old-time BBQ
Years ago, in southern Indiana, my Mom would send me to the store to get, what she called, BBQ. It was in the form of a roast, tied with string or a cord. The butcher would slice it about 1/8 inch thick on his meat slicer. Mom would heat it in a cast iron skillet with lots of BBQ sauce. When...- azfireball
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- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
