Old-time BBQ

[azfireball]

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 bubbling hot, it was placed on a slice of white or rye bread with BBQ sauce covering.

A pickle on the side and a cold RC cola or Strawberry pop.

I would like to find some of this heavenly meat again.

Anyone know what it might be called today?

And, if it is available somewhere.

Thanks for your input.

 

[GaryHibbert]

That sounds like a hot beef sammie, with BBQ sauce instead of gravey.  Was the meat smoked and cooked when you got it from the butcher?

Gary

 

[dirtsailor2003]

The two BBQ joints here both do an open face BBQ beef sandwee. One uses brisket for there's the other uses either smoked top or bottom round roast, sliced thin served on top of white bread smothered in BBQ sauce. I would bet you were getting the later. Eye round roast or Tri tip would work too.

 

[SmokinAl]

Sounds delicious!

Al

 

[chef jimmyj]

 
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 bubbling hot, it was placed on a slice of white or rye bread with BBQ sauce covering.

A pickle on the side and a cold RC cola or Strawberry pop.

I would like to find some of this heavenly meat again.

Anyone know what it might be called today?

And, if it is available somewhere.

Thanks for your input.

We need a more detailed description. Beef or Pork?  Small round or oval (4-6") roast vs. large round or oval (6-8")? Lean single or double muscle or multple muscle groups and quite fatty? My Mom's family are Coal Crackers from NE PA. I was in my teens before I found out " BBQ " was something other than a Ground Beef Sloppy Joe on a Hamburg Bun...JJ

 

[azfireball]

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 several muscle groups with variations in color, from light (about the color of center cut pork chops) to darker gray/tan. Not red. Some parts had a very light lavender sheen (Like ham gets). It contained some white colored fatty tissue streaks throughout (was not lean - that's why we liked it). No bone. It tasted like it had seen the smoke when we bought it. 

Thanks for your interest.

 

[chef jimmyj]

Sounds like a...Boned-Roled and Tied Pork Picnic Shoulder. Most likely a House Rub and Smoked until tender but not falling apart. An Internal Temp of 175 to 190°F. They then chilled it to set firm and sliced it...JJ

This... Pics borrowed from Google images...

To, this...

 

 

[gearjammer]

Sounds good, you going to try making some yourself?

I'd like to hear how it turns out.

                                    Ed

 

[azfireball]

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 sauce. This is how we bought it later on ( 1950’s and 1960’s),

after I was married. Just placed it in a pan and heated.

It was so good I just wonder why it is no longer widely available.

Anyone know where I could check on the net for the type sliced BBQ we are talking about here?

If I can’t find it, I may just have a go at making it. (If I can find a Boned-Rolled and Tied Pork Picnic Shoulder that looks like that pictured above! )

I’ll need some help from you guys.

Thanks;