Virginia gazette. [volume] (Williamsburg, Va.) 1893-192?, 1897-12-04
A KENTUCKY BARBECUE
PICTURESQUE PHASES or THE GREAT
POLITICAL PlcNlcs.
How Whole Animals Are Cooked and Vas
Quantities OF DurGco prepared and
Eaten-An rnprovi~cd Table Hair
Mile Long-Fesst For 100000 Peorie.

Nile Long-resst For 100000 People.
The burgoo snd the roasted Tor
barbecuedl sneass are even more essen
tial features OF the Kentucky barbecue
than the speeches and arc always as
sociated with the occasion in the mind
OF the public Preparation FOR this
part OF the entertainment usually be-
gi0s the day before aud continues
throughout the night For the meats,
pa or trench. frOu 100 70 $50 feet
in length, three feet deep. and three
and one-half feet in width. is dug. IN
which hickory wood fires are kindied.
Tae wood Is burned down until moth
INK remains but the los ashes, wlich
generally takes Eve O. six hours. and
th,n the huge carc2sscs OF beeves,
mutton and sh0at. pinioncd on either
side by iron bars, are laid across the
trench side 10y side and allowed TO
roast slowly. The "oaroscuing 81
mutton o. shoot consumes frOm three
- five hours aud beef a much longer
time. The cooks stand by and haste
the meats. constantly turning first one
side and then tEc other 20 the FIRE.
Occasionally the grease from the meats
drips on ths Goals below. causing thcm
to blaze and smoke Buckets O., water
a-e kept conveniently ncar Tor the pur-
pose. of ouenching the hamps. for it
woail take only q few minut6s Tor tho
meats 90 become mnlSel andnf.crly
ruined. There D. nothing $50 delicious
as g Juicy piece oi rc~ot .1ed "A ltton
or shost. dome to q tara. unless q he a.
emp of Kentucky hurgoo.
rle r, .hirg OF good burroo II ven
NOR, difficult chan the roasting d Che
meas. and requires mere timo Vine
bur-oo at the Martin barbecue Nas
made ly ". GGetave Jauhcr., g.. LeNS
/ ington, who also atcn Eel q tho
roasting OF the meats. aided hy ten as
sis.ant cooks LAMBERT has been ct
the business for thirty odd years. and
/ j. Kentucky's past grand master AZ the
art Of brewing burgoo. In fac. NJ.
LAMBERT claims 80 have made burgoO
| what il now Is. Il was originally a
/ Welsh product. and for many years
after its Introduction into kentucky
was watery soup made OF beef,
! chicken. corn. tomatoes aud other
! Vegetables M Jauhers increased
I the number and quantity Of is in
! gradients until be gave It, its present
consistency, and n dis.ilc.veiy Ken
tuc'y flavor
VI. Jaubcrt very kindly furnished
/ the Conrior-J ourDa reprcsensatlve
his receipt for nlfiaT tr 1p4, which
is rcpro1ucod ir oen
For this h-h le 1900
gallons Of burgcr b irRfashsats are
400 pounds OF beef, six dozen chickens.
four dozen rabbits. thirty cans OF to-
matoes, twenty dozen cans % corn,
fifteen bushels of potatoes and five
bushels Of onions. IL takes hurgoO
ten or twelve hours 20 cook. and il re-
duires constant stirring. FIRST. I filled
up the two big kettles-one containing
| 700 and the other 800 gallons-with
water then I put in the beef AMI the
| chickens. AMI let them boil until day
break, when we skinned OF the .roth
OF grease that had formed on the sur
face and took ont all The bones. The
! vegetables aud the seasoning, inciud-
ing a quantity Of red pepper. were then
put IN and allowed 10 cook for five
hours, and the burgoo is ready to be
served"
After the soup ia poured OF into
large tubs each person present, armed
with TN cup holding a pint. walks
by and dips ont his portion, which he,
or she, takes 10 the improvised table
which ut the Martin barbecue was
nearly half milo ia length and there
is served 10y walters with bread and
barbecued meats. The Martin crowd,
which was estimated az from 5000 to
1000 made away with 5oO0 loaves of
bread. 60 sheep. g shoatS and beeves,
in addition TO the 1000 gallons OF bur
goo that failed TO hold ont.
VI. LAMBERT began making burgoo in
1866. "The largest barbecue ever
attempted in the United States" said
be, was the one 1 got up in Lonis-
Vile for the Grand Army Veterans IN
1895. There We prepared 10 feed
100. 900 people, aud over-estimatei.
took sixty cooks and 40 walters
with me from Lexington, and these
were reinforced by Louisville cooks
and liters. We boiled 5000 gallons
Of burgoo, cooked forty-ive bceves,
3S3 sheep. $50 shcsts, an1 had 10. 900
loaves Of bread Colonel Thomas II.
Sheriey thought it would be impossible
for me 10 cook on such AZ immense