Beef

Food of the Enslaved: Barbecue

Posted by Ryan Kerr


Food of the Enslaved: Barbecue
This video is the second of a series that focuses on historic foods of the enslaved African community of North America.

We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael grills beef ribs and prepares two sauces: an 18th-century style vinegar mop, and a more complex 19th-century style BBQ sauce.

Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.

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Potted Beef In The 18th Century

Posted by Ryan Kerr

Today’s recipe is called “To Pot Cold Beef” from A Lady’s Assistant by Charlotte Mason.

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Delicious 1794 Roast Beef! – Dutch Oven Cooking

Posted by Ryan Kerr


Delicious 1794 Roast Beef! – Dutch Oven Cooking
This is the second video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we prepare an absolutely wonderful roast beef recipe from the “Domestic Economy” cookbook written in 1794 by Maximilian Hazelmore.

The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding.

Link to Recipe – http://bit.ly/1V6A3fQ

Link to Cookbook – http://bit.ly/1TgZJ4T

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