Barbecue Food Of The Enslaved (18th & 19th-Century)


We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century.

In this video, Michael grills beef ribs and prepares two sauces: an 18th-century style vinegar mop, and a more complex 19th-century style BBQ sauce.

Via nothinglikebbq

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