As Witnessed by Burro Bob Wiseman The shiny-varnished placard proudly proclaimed WELCOME. Swinging from the sign, on polished brass chains, was a huge white eggshell with a pair of shapely legs, sporting exotic red stiletto heels. WELCOME to what? This was not an Arkansas chicken farm but there were some nice – ahem – tender chicks at the edge of …
My First BBQ Joint Still Open!
I was looking through Michael Karl Witzel’s fun new book, Barbecue Road Trip, when I spotted a reference to Bill’s Barbecue in Richmond, Virginia. This brought back a flood of memories. In 1967, I was in graduate school at the University of Richmond and lived on Monument Avenue, just a few blocks from Bill’s. I never had much BBQ when …
The Buzz: Killer Bee Mustards and Butters
By Molly S. Wales This is part of the cover design for Reed Booth’s book about his experiences with Africanized bees. You know you’re going to like a guy when, asked how he got started in the honey business, he answers, “I started keeping bees because I drink.” Reed Booth, otherwise known as the “Killer Bee Guy,” is a home-brewer and …
A Brief History of U.S. Commercial Hot Sauces
by Dave DeWitt and Chuck Evans Much of what we know about now-extinct brands of hot sauces comes from bottle collectors. There is not a great body of material on the subject of collectible hot sauce bottles, but we are indebted to Betty Zumwalt, author of Ketchup, Pickles, Sauces: 19th Century Food in Glass, who dutifully catalogued obscure hot sauce …
In Hawaii, Barbecue Means a Luau
Story and Photos by Mike Stines, Ph.B. Recipes: Huli-Huli Chicken Hawaiin Teriyaki Chicken Luau Pork Teriyaki Teriyaki Beef Kalua Pork Hawaiian-Style Macaroni Salad Lomi-Lomi Salmon Hawaiian Coconut Pudding On the mainland, when there is talk of barbecue, we think of the Lone Star State where brisket is king of the ‘Q …