It's a Matter of Taste: Pork Barbeque

We just can't get enough of this! : )

The etymology of the term is vague, but the most plausible theory states that the word "barbecue" is a derivative of the West Indian term "barbacoa," which denotes a method of slow-cooking meat over hot coals.

The history of barbecue itself, aside from its murky etymological origins, is more clear. For several reasons, the pig became an omnipresent food staple in the South. Pigs were a low-maintenance and convenient food source for Southerners. In the pre-Civil War period, Southerners ate, on average, five pounds of pork for every one pound of beef. Pigs could be put out to root in the forest and caught when food supply became low. These semi-wild pigs were tougher and stringier than modern hogs, but were a convenient and popular food source. Every part of the pig was utilized-- the meat was either eaten immediately or cured for later consumption, and the ears, organs and other parts were transformed into edible delicacies. Pig slaughtering became a time for celebration, and the neighborhood would be invited to share in the largess. The traditional Southern barbecue grew out of these gatherings.

At the end of the colonial period, the practice of holding neighborhood barbecues was well-established, but it was in the fifty years before the Civil War that the traditions associated with large barbecues became entrenched. Plantation owners regularly held large and festive barbecues, including "pig pickin's" for slaves.

In the nineteenth century, barbecue was a feature at church picnics and political rallies as well as at private parties. A barbecue was a popular and relatively inexpensive way to lobby for votes, and the organizers of political rallies would provide barbecue, lemonade, and usually a bit of whiskey. The varied history of barbecue reflects the varied history of the South. Sometimes shameful, but usually interesting, the history of barbecue can be seen an emblem of Southern history. For the past seventy-five years, the barbecue joint has flourished. Although local specialties and the time-intensive nature of barbecue preparation have insured that real barbecue (as opposed to defrosted and microwaved meat) will never be a staple at chain restaurants, barbecue has endured. Aside from its succulent taste, delicious sauces and the inimitable, smoky atmosphere of an authentic barbecue joint, barbecue has become a Southern icon, a symbol that is cherished by Southerners. Without the racist subtext of the Stars and Bars, the anachronistic sexism of the Southern belle, or the bland ennui of a plate of grits, barbecue has become a cultural icon for Southerners, of every race, class and sex.