Yesterday I attended a Labor Day family Barbecue at Croton Point Park in my home town. It was a great event with lots of good food and fellowship. We had macaroni salad, potato salad, and I fried some whitening and chicken wings there. My cousin, a great cook, barbecued some chicken. The barbecue chicken made me think of an oral history of Reginald T. Ward, that I did for my book Hog and Hominy: Soul Food from Africa to America http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy/webFeatures. Barbecue in his home town of Robbinsville, North Carolina meant “chopped barbecue.” He explained that barbecue in New York meant barbecue ribs or chicken. “But in North Carolina barbecue, a whole pig is barbecued, cooked, and they chop it up with the different spices in it like vinegar and red pepper.” I learned a lot about barbecue in the process of growing up in the Hudson Valley around Italian American classmates and relatives from North Carolina and Virginia. I also learned a lot writing a food history book, the book tour and book signings that have followed, and travel in and outside of the United States. The word barbecue varies so much from region to region. The differences are the equipment, what people barbecue and what they put on the item they are barbecuing before, during, and after the cooking process. If you are a hardcore Labor Day barbecue person you must read Black Panther Bobby Seale’s book Barbeque’n with Bobby Seale. Originally from Texas, Seale is a barbecue genius! His cook book tells you how to make sauces, baste marinades, side dishes, and both hickory and mesquite barbecue recipes for both meats and vegetables. Here’s a link to his book and website http://www.bobbyqueseale.com/. Have a great Labor Day barbecue!
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