Dave Bugg wrote:
> Piedmont wrote:
>
>> Most bbq in the US was kept alive IMO, by they poor folks that could
>> not afford anything but the toughest cuts, from brisket to spareribs
>> to pig ears.
>
> I agree, to a point. But it is clear from accounts dating to the late
> 1700s, that barbecue had established itself into the mainstream of
> southern society. And it were German immigrants into central Texas,
> around the turn of the 20th century, that really began 'Qing brisket.

Where can I read up on this, is there a "short list" of recommended
books to check out that do a good job of explaining the origions of BBQ? I'm
always up for a good read. Brian