HISTORY OF BBQ

  • 14,500 years ago, the history of barbeque starts rather simply. Early man killed an an animal, lighting strikes a piece of wood and man put animal on the fire. Barbecue was born!

  • The Hebrew Old Testament contains what may be the first detailed plans for the design of a barbecue. In Exodus, chapter 27, probably written somewhere between 1300 and 1500 years before Christ was born, after Moses brings down the 10 Commandments, he tells his flock that God wants them to construct a tabernacle with an ark for the Covenant and an altar for burnt offerings of animals.

  • In North America, Pecos Pit’s namesake take’s shape where the Pecos River Valley flows into the Rio Grande. In the valley, there are petroglyphs showing early man’s first attempts at barbecue. These petroglyphs illustrate some of man’s early thumping, roasting and eating’s; the hallmarks of Pecos Pit Bar-B-Que to this day.

  • William Dampier, in his New Voyage Round the World of 1699, used the word in English for the first time to describe a raised wooden sleeping platform that protected Indians from snakes: "And lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot from the Ground."

  • Jump forward thousands of years to 1776 where the American colonies, and our beginnings as a nation, are taking form. Barbecues serve as a means to draw folks from hundreds of miles around, to celebrate their continuing survival and enjoy a semblance of prosperity. Moonshine and home brewskis are soon added to the celebrations.

  • George Washington had a large smokehouse at his plantation at Mt. Vernon, VA (shown here). On May 27, 1769, the aristocrat, not yet our President or even a General, wrote in his diary (2:154) "Went in to Alexandria [VA] to a Barbecue and stayed all Night." So the tradition of partying all night with outdoor cooked meat can be traced back at least this far. Washington even hosted "a Barbicue of my own giving at Accatinck" in September 1773.

  • The first commercial barbecue sauce may have been made by the Georgia Barbecue Sauce Company in Atlanta, GA. An ad was placed for it in the Atlanta Constitution in 1909. In 1948, H.J. Heinz introduced the first nationally distributed barbecue sauce.

  • he modern Pecos Pit Bar-B-Que Restaurants trace their roots to 1980 when Ron & Debra Wise opened a Pecos Pit Bar-B-Que in Seattle, WA on 1st Avenue South. They presented their huge smiley welcoming faces & two types of slow roasted, wood smoked meats in the form of legendary sandwiches — pork shoulder & brisket of beef with the “Only” sauce in mild, medium or hot.