In 1621, the Plymouth colonists and the Wampanoag Indians shared an autumn harvest feast that is acknowledged as one of the first Thanksgiving celebrations. For more than two centuries, days of thanksgiving have been celebrated by individual colonies and states. It wasn't until 1863 - during the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving day to be held each November.
When the Mayflower left Plymouth, England in 1620, it carried 102 passengers seeking a new home where they could practice their faith freely. During the first brutal winter many of them remained on board and suffered from exposure, scurvy and outbreaks of contagious disease. Only half of the original passengers and crew lived to see spring. In March they moved ashore and received help from some Native Americans. In November 1621, after their first corn harvest proved successful, Governor William Bradford organized a celebratory feast which is now remembered as American's "first Thanksgiving" - even though the Pilgrims themselves may not have used the term. There are no records on the exact menu but there are journal entries of a "fowling" mission by the Pilgrims and that the Wampanoag guests arrived bearing five deer. Historians believe traditional Native American spices and cooking methods were used. Becuase there were no ovens and the sugar supply had dwindled by then, the meal did not feature pies, cakes or desserts which we now have.
In 1789 George Washington issued the first Thanksgiving proclamation by the national government of the United States; in it, he called upon Americans to express their gratitude for the happy conclusion to the country's war of independence and the successful ratification of the U.S. Constitution. His successors John Adams and James Madison also designated days of thanks during their presidencies.
In 1817, New York became the first of several states to officially adopt an annual Thanksgiving holiday which was celebrated on a different day. In 1863, in a proclamation entreating all Americans to ask God to "comment to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife" and to "heal the wounds of the nation," President Abraham Lincoln scheduled Thanksgiving for the final Thursday in November. It was celebrated on that day every year until 1939 when Franklin D. Roosevelt moved the holiday up a week in an attempt to spur retail sales during the Great Depression. This was met with passionate opposition and in 1941 the president reluctantly signed a bill making Thanksgiving the fourth Thursday in November.
In many American households, the Thanksgiving celebration has significance now on cooking and sharing a meal with family and friends. Turkey has become the staple food synonymous with the holiday. Nearly 90 percent of Americans eat Turkey on Thanksgiving - whether roasted, baked or deep-fried. Other traditional foods include stuffing, mashed potatoes, cranberry sauce and pumpkin pie. Parades have also become a part of the holiday - along with watching football.
Have a Blessed Thanksgiving with your family and friends!!!
Tuesday, November 22, 2011
Tuesday, November 15, 2011
Thanksgiving Holidays
Thanksgiving is upon us - just next week. Don't do all the work yourself this year - order a holiday turkey or ham from Bar-B-Cutie. Check our website for a location near you and pricing.
Visit next week for a brief history of Thanksgiving!!
http://www.bar-b-cutie.com/
Visit next week for a brief history of Thanksgiving!!
http://www.bar-b-cutie.com/
Tuesday, November 8, 2011
Regional Styles of BBQ
BBQ in the US is very diverse and each state and region has their own idea of what the best BBQ is. Recently we posed the question on Twitter - Real BBQ lovers - pork or brisket? Well that answer is really going to depend on where you live or where you come from. So what are the differences in BBQ across regions? Here is a small sampling of how different and similar BBQ can be.
Texas Style - Texas style BBQ is usually considered to be beef brisket. The sauce is spicy and tangy tomato based sauce. The meat is generally not cooked in the sauce but served with the sauce on the side or lightly spooned onto the meat after cooking.
Kansas City Style - Kansas City considers themselves the BBQ capital of the US and they have a high number of BBQ establishments per capita to justify this. There is no specific meat but favorites there are pork spare ribs or beef brisket. The most distinguishing factor is the sauce which is a tomato based, sweet and spicy sauce. They generally cook with the sauce which is extremely thick.
Memphis Style - Memphis also considers themselves the BBQ capital of the US. Predominately the meat of choice is baby back ribs which are cooked with various tangy and sweet dry rubs. They seldom cook with sauce which is tomato based but much thinner than Kansas City's. Sauce is usually used for dipping.
St. Louis Style - Pork spare ribs or BBQ pork steaks are the most famous St. Louis type of meat. The BBQ sauce is a sweet sauce. They are known for removing the fatty portion of the ribs.
North Carolina Style - There are 2 styles in North Carolina where they are serious about their BBQ. Both areas agree that pork shoulder is the meat of choice. However, they differ on the sauce. The eastern part of North Carolina prefers a vinegar based sauce with red and black pepper and a few spices. Sometimes they add a little sugar. The western area takes that sauce and adds ketchup to it which makes it thicker and sweeter.
South Carolina Style - South Carolina also uses pork which is pulled. The sauce is added after cooking. It appears South Carolina is also divided when it comes to their sauce. The northern section uses a mustard BBQ sauce while the southern section uses a vinegar based sauce with ketchup and brown sugar added to it.
Alabama Style - Alabama has a unique sauce, which is mayonnaise based. This makes the sauce white. It is used on chicken, turkey and pork and always brushed on during the last 5 minutes of cooking.
Kentucky Style - Western Kentcuky is known for their signature BBQ Mutton with Kentucky Bourbon BBQ sauce which the locals call "black dip."
So as you can see - people in the US are very particular about their style of BBQ and it is as diverse as the people who make up this country. What's your favorite?
Come in to Bar-B-Cutie and try our pulled pork or beef brisket and use one of our many sauces - Carolina, hot, mild and Tennessee Fire Sauce!!!! http://www.bar-b-cutie.com/
Texas Style - Texas style BBQ is usually considered to be beef brisket. The sauce is spicy and tangy tomato based sauce. The meat is generally not cooked in the sauce but served with the sauce on the side or lightly spooned onto the meat after cooking.
Kansas City Style - Kansas City considers themselves the BBQ capital of the US and they have a high number of BBQ establishments per capita to justify this. There is no specific meat but favorites there are pork spare ribs or beef brisket. The most distinguishing factor is the sauce which is a tomato based, sweet and spicy sauce. They generally cook with the sauce which is extremely thick.
Memphis Style - Memphis also considers themselves the BBQ capital of the US. Predominately the meat of choice is baby back ribs which are cooked with various tangy and sweet dry rubs. They seldom cook with sauce which is tomato based but much thinner than Kansas City's. Sauce is usually used for dipping.
St. Louis Style - Pork spare ribs or BBQ pork steaks are the most famous St. Louis type of meat. The BBQ sauce is a sweet sauce. They are known for removing the fatty portion of the ribs.
North Carolina Style - There are 2 styles in North Carolina where they are serious about their BBQ. Both areas agree that pork shoulder is the meat of choice. However, they differ on the sauce. The eastern part of North Carolina prefers a vinegar based sauce with red and black pepper and a few spices. Sometimes they add a little sugar. The western area takes that sauce and adds ketchup to it which makes it thicker and sweeter.
South Carolina Style - South Carolina also uses pork which is pulled. The sauce is added after cooking. It appears South Carolina is also divided when it comes to their sauce. The northern section uses a mustard BBQ sauce while the southern section uses a vinegar based sauce with ketchup and brown sugar added to it.
Alabama Style - Alabama has a unique sauce, which is mayonnaise based. This makes the sauce white. It is used on chicken, turkey and pork and always brushed on during the last 5 minutes of cooking.
Kentucky Style - Western Kentcuky is known for their signature BBQ Mutton with Kentucky Bourbon BBQ sauce which the locals call "black dip."
So as you can see - people in the US are very particular about their style of BBQ and it is as diverse as the people who make up this country. What's your favorite?
Come in to Bar-B-Cutie and try our pulled pork or beef brisket and use one of our many sauces - Carolina, hot, mild and Tennessee Fire Sauce!!!! http://www.bar-b-cutie.com/
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