VA BBQ Used to be Sold in Texas and other States Because of Demand
 

There was a time in this country that when someone thought of BBQ they thought of Virginia.

Here is an ad from a place in El Paso, TX that leveraged that image and used to sell "Old Virginia BBQ." The El Paso Herald, July 18, 1914. At the turn of the 20th century, Texas was just beginning their BBQ tradition. VA BBQ had already been legend in our country for about 300 years.

Virginia BBQ cooks, stop hanging your heads! VA has a rich BBQ tradition. I will do my part to bring it to light. Here is only a glimpse of what I have dug up in my labor of love.

http://www.bbq-brethren.com/forum/pi...pictureid=6809

Love it! I am a native Virginian (Richmond) who loves living in Texas. However, I will always love my Virginia BBQ. I have convinced numerous Texans to eat their pulled pork sandwich the proper way. With coleslaw on it!

Nice! I taught that to a Texan about 2 weeks ago.They loved it.

WOW! The old Herald Post. That newpaper doesn't exist anymore. That address pulls up in Fabens, TX which is in our outskirts. Now I see it's chile con carne. The Mexican version of Texas Chili. That is too cool. Have you come up with any other info on the name, E. Scott?

Phone # 4854. :cool:

Cool, thanks for sharing.




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But it was El Paso..... :rolleyes:

I haven't followed up on it. I did followup on a place in Richmond, VA that sold BBQ back in 1885 and found a "Visitor's Guide to Richmond, VA" from around 1885 which was like a time machine. The street names have changed so much and the old visitor guide had a map in it so I was able to figure out the modern names for the streets.

I haven't found anything like that for El Paso.

He he! Yeah, but it's still Texas BBQ. I have more great info on El Paso BBQ but it will have to wait for another time to be revealed.

The "market" style of TX BBQ was created at around the turn of the 20th century and was influenced by the same cultures as VA BBQ. In fact, I grew up on "Spotswood Furnace Road" which was a road that led to an iron furnace run by German and Eastern European settlers here in VA just like what you find in Central Texas. About 10 miles west of me is "Germanna" which was a settlement of German immigrants that worked in the iron ore mines.

Central Texas BBQ and Old VA BBQ share a lot of the same roots. The difference is the African American, Native American, English, and West Indies influence that was brought to bear on VA BBQ. But, those other influences were mostly seasoning and not cooking technique.

Genealogical and Historical Notes on Culpeper County, Virginia. I grew up in Spotsylvania County, VA.

http://www.bbq-brethren.com/forum/pi...pictureid=6810

Very Cool!

Awesome, even for a Virginian!

;-)

He he he! Thanks, bro!

Thanks, bro. BTW - Louisiana has a rich BBQ history too!

Very nice... have visited the '64 Spotsylvania battlefield... very nice. Jackson died near there in the summer of '63, if I remember correctly.

Yep!

As weird as it may sound, Stonewall Jackson's arm is buried about 2 miles from my house. He was shot in the arm by "friendly" fire at the battle of Chancellorsville. They amputated his arm and rushed him behind the lines to recuperate. About a week later, he died of pneumonia a few miles south of me at Guinea Station which was a train station supply line away from the fighting for Lee's Army at the time. If you ever get a chance to visit Guinea Station near Thornburg, VA and hear the lecture, it's well worth the visit.

Seeing how I was Born in Va maybe thats where my love for BBQ comes from some good ole VA BBQ bloodlines..lol

I love these stories.Then came the men with the pigs,(Spaniards)and with them came the slaves from the Caribbean and Africa.Then,and ONLY then,came BBQ,barbacoa...slow roasted ,succulent,tender manna on Earth.Later there was Texas.I think Kansas was was being thought about then too.:thumb:Well,when it hit Memphis,it was DONE!!! :wink: :laugh:

I love these stories about Virginia, I live about 40 miles south of Roanoke up in the mountains.

I bet it's a beautiful area.

Very cool Bo, keep it up and they will ban you from Texas yet.

It is, I'm about two miles from the Blue Ridge Parkway.

Well I sure would love a visit from the "Ghost of Louisiana BBQ Past" because "Louisiana BBQ Present" seems to be pretty much AWOL.

Now the future of Louisiana BBQ on the other hand.....

Bite me..............:wink:

Boshizzle,

Are you going to write a book on VA BBQ?

Bo -
I just love you BBQ history posts.
Keep 'em comin'.

Having grown up less than 30 from Louisiana I know Louisiana turns out great BBQ too! I grew up eating Cajun style foods regularly. A lot of my family back home still makes gumbo on Christmas.......or any other day that provides a reason for good food! :mrgreen:




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Hold on Bo... Are you sure they aren't talking about "Old Virginia"... cause I know a few older ladies by the name of .... :wink:

Interesting, thanks!

I guess I haven't really checked out the scene in thw rest of the state, but I know that down here in the Southeast section decent Q Joints are few and far between. Even as far over as Lafayette. If you go further north there might be some I don't know about.

Same goes for just about anywhere, here in San Antonio, decent Q joints are hard to come by. There are a couple places I want to check out, problem is they are a 30 min. drive. I'm surprised at the amount of people that frequent crappy bbq joints... it's almost offensive.:frusty:

I'd love to! But, I'm still short on some information that's been very difficult to dig up. I know it's out there because I have secondary references to it. I'ts just a matter of hard work to dig it. If I ever do, I will write a book.

The problem is the modern ideas of great BBQ areas. Virginia BBQ has taken a big hit in the last few decades with some of the great old time places closing up for one reason or another.

I think the real take away from the story of Virginia BBQ is the roots of BBQ history and how so much that we think came from places like NC, Memphis, Texas, etc. were actually first done in Virginia the "Mother of States."

One of my main goals is to answer Robert F. Moss's question from Barbecue: An American Institution where he asks "Whatever happened to Virginia barbecue?" I have some answers but not all of them. Just a little more work to do.

love it B-SHizz. Keep it coming

Born and raised in SE Texas, but I love all styles of BBQ. Also, with my Mom's side of the family being from Louisiana I was brought up on "Cochon de Lait" style pig roasts, which we also carried over with us to Texas and for many years was our New Years Day tradition no matter what the weather, introduced a lot of native Texans to that style of roasting a pig, splayed out between two grills, hung from an A frame in front of a open wood fire.......good stuff. In the last 10 years or so I've relied more heavily on pork for smoking and grilling, smoking pork butts for pulled pork, smoking St. Louis style ribs, and grilling chops. So no matter where styles originate and are perfected, there is always room to move them around the Country and World for all to enjoy.