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Boshizzle
04-10-2015, 11:43 PM
Long time no see, brethren! I thought I would update you on the latest research of old Virginia Barbecue. Here is a pic of a pork butt cooked the way pork barbecue has been barbecued in Virginia for hundreds of years. It's an authentic old Virginia barbecue pork butt 'with just enough of the brown' just as the old time Virginians used to describe when talking about Virginia barbecue in the early 1800s. According to all early sources, Virginia barbecue was brown in color. That means they didn't coat the meat with candy colors before barbecuing it like the people in Kansas City do nowadays. They preferred to let the smoke and heat and meat throw a party and create the most delicious, natural bark on the meat that can be created.

Also, I include a pic of a barbecue sauce based upon the barbecue recipes used by Supreme Court Chief Justice John Marshall of Richmond, Virginia from the late 1700s to the early 1800s. The recipe was probably concocted by his manservant (enslaved) named Japser Crouch Therefore, I call the sauce "Jasper Sauce" and it's delicious. Anyway, here is some BBQ pron I thought some of you might enjoy.

http://i71.photobucket.com/albums/i136/ocbarbecue/Jasper%20Crouch%20Sauce_zpsj9s5ugl8.png

http://i71.photobucket.com/albums/i136/ocbarbecue/VA%20BBQ%201_zpsismehzjf.png

http://i71.photobucket.com/albums/i136/ocbarbecue/VA%20BBQ%202_zpsa33hygo8.png

SmittyJonz
04-10-2015, 11:47 PM
Mmmmmmmmmmmmmmmmmmmmmmm.

T&S BBQ
04-10-2015, 11:58 PM
Mmmmmmm, me too!

Decoy205
04-10-2015, 11:58 PM
What was it cooked on? It looks like pork perfection.

Brew-Bq
04-11-2015, 12:08 AM
Gorgeous Butt!

Boshizzle
04-11-2015, 12:10 AM
I used a Chargriller Akorn to barbecue it.

DetTigersFan
04-11-2015, 12:30 AM
Looks awesome... Care to share the Jasper Sauce recipe? My sauce I make is a Western Carolina style sauce and that stuff looks to be right up my alley...

Boshizzle
04-11-2015, 12:33 AM
It's very similar to Shack sauce with a couple of mods.

code3rrt
04-11-2015, 07:21 AM
That looks real good Bo! Good to see a post from you again. If memory serves, you were working on a book, how's that coming along?

KC

IamMadMan
04-11-2015, 08:43 AM
Boshizzle,

I always enjoy your posts referencing the "old school" ways of BBQ.

The pork shown here just makes one drool... and the Jasper Sauce looks just awesome..

Pitbull
04-11-2015, 09:05 AM
Looks awesome... Care to share the Jasper Sauce recipe? My sauce I make is a Western Carolina style sauce and that stuff looks to be right up my alley...

What he said. I always like mot try a new sauce, especially if it has some history.

Decoy205
04-11-2015, 09:23 AM
I used a Chargriller Akorn to barbecue it.

Well that is great! I'm actually putting together my Akorn tomorrow finally!! Now I'm even more excited. You defintely got the technique down on that cooker man. That sauce looks great as well.

chicagokp
04-11-2015, 09:37 AM
Welcome back Bo! Great post!

JoeSmoker
04-11-2015, 10:30 AM
Fascinating! I love history, and now you have opened a new door, BBQ history!! Fine looking results there.

1buckie
04-11-2015, 12:04 PM
That looks fabulous !!!

So there's no seasoning at all before it goes to heat?

jbounds286
04-11-2015, 01:30 PM
finally something that looks good from Virginia! :wink:

Enrico Brandizzi
04-11-2015, 02:13 PM
It looks awesome. Complimenti.
Im very intrigued in Jasper Sauce.........

Decoy205
04-11-2015, 02:24 PM
Do you uae diffuser for your Akorn?

RevZiLLa
04-11-2015, 06:06 PM
Been missing you, man! Nice research and WOW pron

Boshizzle
04-11-2015, 07:26 PM
That looks real good Bo! Good to see a post from you again. If memory serves, you were working on a book, how's that coming along?

KC

It's coming along slowly. I suppose the good news at this point is that what I have written so far is being reviewed by a very prominent barbecue historian and also by an expert in Colonial Chesapeake Virginia.

It's been interesting to hear their comments as my take on barbecue history deviates quite a bit in some cases from standard barbecue history "dogma." It's a new and different way of thinking about American barbecue history but it's taking some time to finish the writing. I am putting the finishing touches on the draft of chapter 6 which has turned out to be well over 25,000 words with 157 citations. Once the drafts are complete I still have to find a good editor to help polish them up.

Boshizzle
04-11-2015, 07:27 PM
Well that is great! I'm actually putting together my Akorn tomorrow finally!! Now I'm even more excited. You defintely got the technique down on that cooker man. That sauce looks great as well.

You are going to love that cooker! Just make sure you use a thermometer at grate level.

Boshizzle
04-11-2015, 07:28 PM
That looks fabulous !!!

So there's no seasoning at all before it goes to heat?

Just salt, pepper and red pepper flakes.

Boshizzle
04-11-2015, 07:29 PM
Do you uae diffuser for your Akorn?

Yep, I use a round terra cotta tray wrapped in foil that I sit under the cooking grate on a round grill from an old 18.5 Weber.

gtr
04-11-2015, 08:05 PM
Always love yer posts Bo - great stuff! This looks amazing.

Decoy205
04-11-2015, 08:38 PM
You are going to love that cooker! Just make sure you use a thermometer at grate level.

Seeing what has been put out with yours if I can get close to that I will definitley be happy. I got a chef alarm for that purpose with a grate probe. :thumb:

Yep, I use a round terra cotta tray wrapped in foil that I sit under the cooking grate on a round grill from an old 18.5 Weber.

Cool. I ordered the smoking stone so that should function very similar to the terracotta, but It is back ordered so while I'm waiting for that I got the weber grate and a pizza pan.