The Barbecue Sauce Of Restaurants

At the beginning of the twentieth century, barbecue and barbecue sauce appeared in a new venue, that of the barbecue restaurant. After the South went from a rural-agricultural region to a more urban and industrial area, grocery stores provided pig meat, agricultural fairs replaced festive pig killings, and the barbecue restaurant took over the time-consuming task of slow-cooking pork.

Usually, these restaurants grew out of a simple barbecue pit where the owner sold barbecue and barbecue sauce to take away. Many of the pit men only opened on weekends, working (usually on a farm) during the week and tending the pit on weekends. The typical barbecue shack consisted of a bare concrete floor surrounded by a corrugated tin roof and walls (Johnson 9). Soon, stools and tables were added, and the ubiquitous pig adorned the outside of the building.

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