Tasting History with Max Miller
Published May 28, 2024Slow-cooked molasses barbecued pork with a vinegary sauce
City/Region: United States of America
Time Period: 1839 | 1879“Barbecue” the cooking technique has been around for a lot longer than “barbecue” the word, but it has always been a delicious way to prepare meat. This is the earliest recipe I could find for something called barbecue, and I paired it with a sauce from 40 years later that seems to me to be a precursor to vinegar-based Carolina style barbecue sauces.
The meat is super tender and falls apart. I ended up needing to cook mine for about 12 hours, but it was worth it. You really don’t need anything besides a bit of salt to go with it, but the sauce is a delicious pairing. It packs a spicy, flavorful punch, but it’s surprisingly not too vinegary.
To Barbecue Shoat.
Take either a hind or fore quarter, rub it well with salt, pepper, and a small portion of molasses, and if practicable, let it lie for a few hours; then rinse it clean, and wipe it dry with a cloth, and place it on a large gridiron, over a bed of clear coals. Do not barbecue it hastily, but let it cool slowly for several hours, turning it over occasionally, and basting it with nothing but a little salt-water and pepper, merely to season and moisten it a little. When it is well done, serve it without a garnish …”
— The Kentucky Housewife by Lettice Bryan, 1839.As the housekeeper is sometimes hurried in preparing a dish, it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients.
2 chopped onions. 3 pods of red pepper (chopped). 2 tablespoonfuls brown sugar. 1 tablespoonful celery seed. 1 tablespoonful ground mustard. 1 teaspoonful turmeric. 1 teaspoonful black pepper. 1 teaspoonful salt. Put it all in a quart bottle and fill it up with cider vinegar.
— Housekeeping in Old Virginia edited by Marion Cabell Tyree, 1879.
September 4, 2024
The History of Barbecue
March 19, 2024
Buildings Can Make You A Better Builder
Lost Art Press
Published Nov 26, 2023✅ Read and subscribe to the Lost Art Press Blog: https://blog.lostartpress.com/
October 27, 2023
Whisky Folklore – What Is Bourbon? Where Did It Come From?
Townsends
Published 2 Jul 2023Bourbon Whiskey is as American as Hamburgers or the 4th of July. Where did it come from? Where did the tradition start? This episode digs into the history of Bourbon and tries to answer the questions behind this traditional American spirit.
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August 17, 2021
Early American Whiskey
Townsends
Published 3 Apr 2017Today Brian Cushing from Historic Locust Grove takes us on a tour of their new distillery and its history. #townsendswhiskey
Locust Grove Website ▶▶ http://locustgrove.org/ ▶
Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶
Twitter ▶ @Jas_Townsend
Instagram ▶ townsends_official
August 13, 2021
QotD: Whisky, whiskey, and Canadian whiskey
I’m from Kentucky, and people tell me I should be loyal to Bourbon, but I see the whiskey hierarchy sort of like this:
- Scotch. Nectar of the Gods. Complex, smooth, and just the right thing to fill yourself up on before painting yourself blue and riding off to kick the crap out of a bunch of English gits. Lagavulin and Macallan (16 years) are the reason people have been able to tolerate life in the scrubby, bleak landscape of northern Great Britain. Or whatever the island that contains Scotland is called. For all I know, “Great Britain” includes the Falklands.
- Bourbon and sour mash. Only good for mixing, unless you spend at least forty dollars, because Bourbon is usually harsh. And that includes Wild Turkey. But the better ones are smooth and full-flavored, albeit about as complex as a Kool Pop. I like Blanton’s. Maker’s Mark gold is okay, but only if your friends are serving it free of charge. People holler about Knob Creek all the time. I’m suspicious of old-timey-looking products that didn’t seem to exist until 1985. I suspect that it’s a gimmick aimed at yuppie suckers, but I have not actually tried it.
- Irish whiskey. Wonderfully smooth; especially Black Bush, which is my favorite. Great subtle flavor. Even the cheaper brands are pretty good. But zero complexity.
- Canadian. This makes a good substitute for windshield-washer fluid. Absolutely the most boring whisky (with no “E”) in the universe. Tastes like brown water. Alcoholics love Canadian whisky, because there’s not much to it, and you can drink it day after day without much effort. I can’t believe Canadians waste their time driving to the distillery to make this garbage. Laughable.
I guess now I’ll get flames from the unfortunate people who enjoy Jack Daniel’s, and from pedantic losers who drink obscure distilled beverages made in Wales.
Canadian Club and Crown Royal drinkers won’t flame me until at least noon, because they are all alcoholics and won’t be done with their morning retching until then.
I still need to find some really bad Scotch on a par with Jack Daniel’s. Something packed in plastic bottles or even cans. You need a good cheap harsh whisky to marinate BBQ. The good stuff, I reserve for marinating myself.
Steve H., “Booze and Birds: My Stressful Life”, Hog On Ice, 2005-03-20
July 22, 2021
Bourbon, almost an accidental hit
At TownHall, Salena Zito discusses the way Bourbon became a popular modern beverage from a none-too-promising eighteenth century beginning:
“Bourbon Bottles” by larryjh1234 is licensed under CC BY 2.0
About 250 years ago, farmers looking for a way to make their surplus corn crop profitable decided to distill it. Today, that leftover grain has become a billion-dollar industry and a symbol of the Bluegrass State’s identity, economy and culture.
“How bourbon came about is (what) … the American spirit looks like: business, independence, freedom, a little bit of luck and a lot of perseverance,” said Justin Thompson.
Thompson and his colleague Justin Sloan are the proprietors of The House of Bourbon, the world’s largest bourbon store, located on West Main Street in Lexington right across from Mary Todd Lincoln’s childhood home.
And right now, business is booming.
Thompson and Sloan started collecting rare and vintage bottles of bourbon 20 years ago, when the drink was out of favor. Then, four years ago, the state passed a law allowing the resale of distilled spirits and the duo opened their store, selling not just their stockpile but the history of the drink itself.
Bourbon is concocted from a strict formula. “By law it has to be made with a minimum of 51% corn, aged in charred new oak barrels and stored at no more than 125 proof and bottled at no less than 80 proof,” Thompson said.
But its sweet, rich flavor was actually born out of happenstance. In the early days, the best market for bourbon was on the East Coast, so farmers had to ship their barrels down the Mississippi to Louisiana then around Florida and up the coast. The trip took months but also allowed the whiskey to age beautifully.
“When merchants along the East Coast started marveling about this red whiskey with its unique flavor, that marked the beginning of the bourbon industry,” said Thompson.
In 1964, Congress deemed bourbon the nation’s native spirit, and there’s nothing more American than enjoying a sip of the brown stuff in a classic cocktail like a mint julep or an Old-Fashioned on the Fourth of July weekend.
March 5, 2020
Fallen flag — The Clinchfield Railroad
This month’s fallen flag article in Classic Trains magazine recounts the story of the Carolina, Clinchfield & Ohio, later known as the Clinchfield Railroad:
Clinchfield Railroad SD40 locomotive number 3002 at Spartanburg, SC in February 1968.
Roger Puta photo via Wikimedia Commons.
The Clinchfield was different. It was conceived by men who had the vision and resources to do things right. It was built to the highest engineering standards of the early 20th century. It never went through a financial failure or reorganization. Indeed, the Carolina, Clinchfield & Ohio Railway was the antithesis of traditional railroad evolution.
In 1902, a wealthy regional businessman, George L. Carter, began stitching together an integrated industrial enterprise to develop vast coal deposits in the Clinch (River) Fields of southwest Virginia and to deliver the coal across the southern Appalachian mountains to markets in the Carolinas and to ships calling at Wilmington, Charleston, Savannah, and Jacksonville. Carter, from whom Howard Hughes could have learned a thing to two about secrecy, operated using the South & Western Railway banner. The name said everything … and nothing. The S&W was chartered from any point on the Atlantic Ocean to any point on the Great Lakes. Carter agents seized by legal means and/or physical occupation key terrain features through the mountains in competition with the Chesapeake & Ohio and the Southern Railway.
Clinchfield Railroad map. The Clinchfield’s 277-mile, 5-state line stretched from Elkhorn City, Kentucky, to Spartanburg, South Carolina.
Map via Classic Trains.Within that generous charter was the idea of building a railroad to haul coal south and merchandise in both directions between the Midwest and the Southeast. The plans also incorporated development of several on-line cities to consume coal and make products from regional resources to diversify and grow the freight business. Finally, a steamship line was organized to move coal beyond the ports to customers in the Caribbean.
By 1905, Carter realized he needed far more capital than he could personally provide. Reluctantly, he managed to convince Blair & Co., a big Wall Street investment house, to finance the project. M. J. Caples, an engineer with mining and railroad experience, laid out and then built a magnificent low-grade, high-capacity railroad. Tunnels, steel viaducts, generous fills, and rocky cuts appeared as needed. More than 4 percent (almost 10 miles) of the line was underground in 55 tunnels. With construction of the 277-mile railroad well advanced, its name was changed to Carolina, Clinchfield & Ohio Railway in 1908.
Coal began flowing across the 242 miles from Dante, Va., to Spartanburg, South Carolina, in 1909 while the owners and engineers debated how to cross the Cumberland mountains into the Ohio River valley. Between 1912 and 1915, a 35-mile extension including what was then the 10th-longest tunnel in the U.S. created a through route connecting Chesapeake & Ohio at Elkhorn City, Kentucky, with the three major southeastern carriers (Seaboard at Bostic, North Carolina; Atlantic Coast Line and Southern at Spartanburg). In constant-value dollars, the five-state CC&O was the most expensive railroad ever built in the U.S.
September 9, 2015
“For some reason she rarely has the scarlet ‘(D)’ printed next to her name underneath the photos of her looking like an indignant troll doll”
Colby Cosh has more on the controversy over Kim Davis and her beliefs:
The U.S. District Court, petitioned by the unhappy couple, duly ordered Davis to cut out the nonsense at once. She continued to refuse, creating another much-photographed scene at her office, and was summoned back to court Sept. 3 to explain. The American Civil Liberties Union (ACLU), that tireless friend to the friendless, actually intervened on Davis’s behalf; it disagrees formally with her view on the law, but it asked that she be fined for contempt of court, rather than imprisoned.
Judge David Bunning was having none of it, and put her in the clink. He says he expects to revisit his decision after Davis has cooled her heels for about a week, after which time the gays and lesbians of Rowan County will have had a fair crack at obtaining permission to marry. Five of Davis’s six underlings told Judge Bunning they are willing to issue marriage licenses to same-sex couples in the meantime. The sixth is her son, but the judge indulgently overlooked his impudence and calculated that five pairs of writing hands would be plenty to handle the work.
The tangential presence of the ACLU in the legal battle reminds us that there are some features of the United States that remain admirable — that the country has not yet totally degenerated into a shouting match of contending personal narcissisms. Another one is that there have been at least as many demonstrators on behalf of same-sex marriage rights as friends of Kim Davis at the offices of the Rowan County clerk. It is, with all due respect, a place hitherto best known in American history for a 19th-century blood feud between moonshiners.
January 3, 2015
Last year, “a Kentucky judge did something no federal judge has done since 1932”
It’s been a very long time since a federal judge in Kentucky anywhere in the United States has struck down a “certificate of necessity” (CON) regulation:
Mighty oaks from little acorns grow, so last year’s most encouraging development in governance might have occurred in February in a U.S. district court in Frankfort, Ky. There, a judge did something no federal judge has done since 1932. By striking down a “certificate of necessity” (CON) regulation, he struck a blow for liberty and against crony capitalism.
Although Raleigh Bruner’s Wildcat Moving company in Lexington is named in celebration of the local religion — University of Kentucky basketball — this did not immunize him from the opposition of companies with which he wished to compete. In 2012, he formed the company, hoping to operate statewide. Kentucky, however, like some other states, requires movers to obtain a CON. Kentucky’s statute says such certificates shall be issued if the applicant is “fit, willing and able properly to perform” moving services — and if he can demonstrate that existing moving services are “inadequate,” and that the proposed service “is or will be required by the present or future public convenience and necessity.”
Applicants must notify their prospective competitors, who can and often do file protests. This frequently requires applicants to hire lawyers for the hearings. There they bear the burden of proving current inadequacies and future necessities. And they usually lose. From 2007 to 2012, 39 Kentucky applications for CONs drew 114 protests — none from the general public, all from moving companies. Only three of the 39 persevered through the hearing gantlet; all three were denied CONs.
Bruner sued, arguing three things: that the CON process violates the Constitution’s equal protection clause because it is a “competitors’ veto” that favors existing companies over prospective rivals; that the statute’s requirements (“inadequate,” “convenience,” “necessity”) are unconstitutionally vague; and that the process violates the 14th Amendment’s protections of Americans’ “privileges or immunities,” including the right to earn a living.
June 20, 2014
QotD: Whiskey and bourbon
Whiskey in the USA has a long, colourful history. (Note that it is indeed spelt with an “e”, along with Irish whiskey — the Scotch and Canadian varieties are both plain whisky.)
One of the most illustrious early American distillers was George Washington, who manufactured the stuff commercially at his place near Mount Vernon in Virginia, and was very proud of the high reputation of his merchandise. I’m sure it was great for its time, but then and for long afterwards the general run of whiskey must have been pretty rough. I’ve often thought that the really amazing achievement of the Western hero wasn’t his ability to shoot a pip out of a playing card at fifty paces, nor even his knack of dropping crotch first into his saddle from an upstairs window, but the way he could stride into the saloon, call for whiskey, knock it back neat and warm in one and not so much as blink, let alone burst into paroxysms of uncontrollable coughing.
All that, of course, is changed now. American whiskeys are second to none in smoothness, blandness, everything that goes to make a fine spirit. Some of them, like Washington’s product and many since, are based on rye, but nearly all the brands we see in the UK belong in the bourbon category. Bourbon (rhymes with turban) gets its name from Bourbon County, Kentucky, where the first stills of this type were set up, though it’s long been regularly made in several other states besides. Federal law requires bourbon whiskey to be derived from a cereal mash of at least 51 per cent corn, which is to say Indian corn, often called maize over here, though it’s the identical vegetable that makes you, or me, so tremendously fat eaten off the cob.
The manufacturing process is carried out by means of large stills that operate on exactly the same principle as the patent or Coffey stills used in the production of grain whisky in Scotland. The young spirit is then drawn off to mature in specially charred oak barrels. Until recently, these were required to be new, but it seems that nowadays used casks are permitted. This is bad news for some distillers in Scotland, who formerly imported the secondhand casks to age their own whisky in.
Prominent brands of bourbon available in the UK include Jim Beam, Old Grandad, Wild Turkey, and Jack Daniel’s. Wild Turkey is a newcomer, to this country at any rate, and increasingly tipped as the best. Jack Daniel’s is the established quality leader. Strictly it isn’t a bourbon at all, but a Tennessee whiskey made at Lynchburg in Moore County, no less.
Don’t go there, as I once did. Moore County turned out to be dry and all I got to drink all day was a glass of cold tea at Madame Bobo’s Boarding House. I doubt if things have changed much.
Kingsley Amis, Everyday Drinking: The Distilled Kingsley Amis, 2008.
