Ingredients
1 chicken, ham, chops etc..
1 bbq sauce
Directions
(. . . with a saucy ending!)
Place seasoned and cut-up chicken, ham, pork chops, or rabbit in
CROCK-POT. Pour a little barbecue sauce on each piece. Add no water.
Cover and cook until done-about 8 hours on Low. NOTE: For added
flavor, put cooked meat on heat-proof platter; pour remaining
sauce and drippings over top. Place under broiler for 5 to 10
minutes. From Rival Crock-pot cook book, date unknown
Servings: 6 servings
Barbecue Meats Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Academics have proved the existance of recipes far back into distant history, at least as far back into history as ancient Egypt, and possibly even further. Having said that, mostly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we have a couple of cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of meals on the menus of the rich people of the time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, and basil. These new spices and herbs created an explosion in books on cooking, the majority of which are now in private cookery archives. Over the next few centuries, the upper-class families of Europe competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecue Meats recipe.
