Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-06-29
The Charm Of the Real OIdFashioned Georgia Barbecue

cook till done, gallon fresh sweet milk, cans
corn, II cans tomatoes, peeled lemons, h.
butter, small box Imperial mustard 3Oc bot
tie Lee & Perrin sauce to taste, tablespoons
dry mustard IL gal onions, 6 hard-boiled eggs,
pint vinegar or wine, 2 cans mushrooms
Barbecue sauce, a la Thrasher- For three
carcasses.) Mix in pot and boil. PA gallons
vinegar, peck onions, dozen lemons, pieces
garlic, 21a pounds butter. Boil till all ingredi-
ents are well done.
Brunswick stew a la Thornton-One CALI
head and feet, large fat hens calf livers,
8 pounds salt pork Put all into large pot
and boil until meat VIII pull from the bones.
Take meat out and place on table and put the
"stOck" Tor liquid it was cooked in) into can
to save until real stewing is done. Chop meat
fine after removing the bones. Take the same
large pot and put in 2 pounds butter, 2 dozen
onions chopped fine Have over hot fire and
stir all the time so onions will not burn. When
onions are about half done, pour into the pot
the "stock" you had left as well as the chopped
meat. (Be sure to have good fire. Cut fine
II or IA dry peppers, dozen boiled eggs,
green peppers, 1 dozen lemons and add to stew.
When cooking about or hours add u cans
tomatoes and 1 bottle prepared mustard, 1 bot
tie Worcestershire, some salt, pepper and cay
and 1 pint vinegar. About a half hour
before serving add cans corn, and 2 gallons
sweet milk. (Be sure to stir all the time to
avoid burning). Some white wine and mush-
rooms may be added if desired.
Mr.. Thornton's barbecue sauce, used to haste
cooking meat with, is the same as Mr.. Thrash
er's with the addition Of a bottle of Worcester
shire sauce.
These are his directions given for barbecuing
meat:
Start a day or two before and get hickory
wood ready and dry so as to have plenty Of
hot ashes, as smoke ruins a barbecue. Build
a big fire of the logs and let burn for or
hours so ashes will bank and be red when shov-
eled under meat. Have your pit ready. It
should be about Is inches deep, as wide across
as the carcasses and as long as necessary 10
accommodate them when spread out like skin.
Kill and dress the pigs and lambs a day be-
fore the cue Have iron bars about feet long
and stick from the fore feet of carcasses
through the ribs and into the hind legs so that
they will lie fiat. Put a lot of dry oak leaves
in the pit and strew the ashes around them TALL
parts of the pit-bottom need not be covered
only those directly under the meat) This
shows the proper heat. AS long as the leaves do
not burn the ashes are right. Place or
shOvelfuls of hot ashes under meat every three
quarters of an hour, taking care they are not
too hot for If they are will not only burn the
meat, but make 1t blister Turn carcasses over
every Is or 20 minutes and haste them with
sauce every time you turn them over. When
meat has cooked for IL or IA hours it is ready
to serve.
At this point, according to Captain Harrison,
it used to be sung in war terms:
when they went to set the table
They placed the plates in ranks,
Divided the knives in sections
Put the spoons upon the TANKS
They called the beets "the colors."
The ham they'd rally round
Then tell the folks to Fall in,
And bravely Hold the Ground"