Barbecues have become such huge events that you may feel a little sad that this year that you need to go smaller with your Memorial Day cookout.
And guess what? That’s what barbecues were in the beginning – laid-back affairs. One of the earliest barbecue fans were George Washington, who actually wrote about it in his diary: “Went into Alexandria to a Barbecue and stayed all Night.” As decades passed, barbecues became grander and grander affairs and grew in massive popularity in the 1950s after World War 2.
The South was hard hit during the Great Depression, but then, as now, barbecue was a go-to inexpensive way to flavor even inexpensive cuts of meat. You may feel like you have traveled back in time to that era now if you have tried to search out your favorite meat at your local market. Here’s a tip from us: Consider what you may want to cook out for Memorial Day, and purchase your meat as soon as possible.
restaurants became a huge hit in the 1930s as BBQ shacks and stands popped up
around the country. Even gas station managers got in on the BBQ business and
opened up side gigs selling barbecue and creating pits behind their stations.
Many of these stands operated like modern-day food trucks, selling meat on
Thursdays, Fridays and Saturdays or until the meat ran out.
Because meat was often scarce, pit masters barbecued whatever meat they could find and choose simple recipes because they didn’t want to waste any food. Another throwback that is now very stylish: Shopping local. In the 1930s, barbecue gurus had no choice but buy meat from local farmers. Available meats varied thoughout the country. For example, Alabama had more pork and chicken, North Carolina, chicken, and Texas, beef. Even hot dogs and bologna, which were often easier to find, was barbecued!
Our spices and sauces aren’t just for eating high on the hog during the good times. Our entire line also adds zing to vegetables, salads, and any kind of meat. We’ve taken a couple of classic recipes and transformed them by adding Bootsies magic!
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
½ teaspoon Bootsies All Purpose Spice and Rub
1 tablespoon prepared mustard
¼ cup mayonnaise
1 tablespoon Bootsies High-Tone White BBQ sauce
Ground pepper to taste
Garnish with hard boiled eggs
Bring a large pot of salted water to a boil.
Add peeled potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool, and chop.
Combine potatoes, celery, onion, relish, Bootsies All Purpose Spice and Rub, mustard, pepper and mayonnaise, and Bootsies High-Tone White BBQ sauce.
Mix together well and refrigerate until chilled.
Alabama BBQ Ribs
pounds country style boneless pork ribs
½ cup Bootsies Sweet N’ Smoky BBQ sauce
3 tablespoons Worcestershire sauce
2 tablespoons Bootsies Whiskey Fusion Funk spice
1 can Coke
Place ribs in a shallow pan.
Mix Bootsies Sweet N’ Smoky BBQ sauce and Worcestershire in a bowl. Set aside.
Pour Coke over ribs.
Cover ribs with Bootsies Sweet N’ Smoky BBQ and Worcestershire sauces
Sprinkle Bootsies Whiskey Fusion Funk spice over ribs.
Marinate in the refrigerator for at least two hours.
Bake for 1 hour at 350° in an oven.
* This can also be cooked on a grill.