Basting Is Barbecuing
Basting barbecuing meat, Courtesy of the Florida Memory Project
In the south, no barbecue was considered done unless the meat was “saturated with blistering sauces.” Cooks repeatedly basted the barbecuing meat for hours until it was a “aromatic brown,” with a “mixture of vinegar, mustard, catsup, Worchester sauce, olive oil, tabasco sauce, lemon juice and whole red peppers in great quantity. The sauce [was] boiled for three minutes after mixture before being applied to the meat [sic].” (America Eats Project, WPA State Records, Alabama 1930s). Good barbecue is meat cooked slowly and frequently basted.
