I meant to post this on Saturday when I was smoking ALL the meats. I made some brisket, which I used to make some tacos as well as pork butt and ribs. I forgot to take a photo of the ribs, but they didn’t last very long anyway.
I’m pretty proud of myself, All my smoked meats were a big hit.
You know how an entire year ago I went on vacation to Quebec? Well, for some reason it took me this whole time to realise that I did in fact have smoked meat whilst I was there and I took a picture and I should have posted it on the blog. Quite how I managed to forget for 12 full months is beyond me; I’m a huge ditz obviously. Anyway, my smoked meat was served on top of poutine, which was probably just about the best thing ever. If anyone can tell me a better combination than chunky chips, cheese, rich gravy and piles of salty, smoky meat, then I will probably not believe them. I’ll just be over here googling flights to Canada.
Before Europeans arrived in the Caribbean the native Arawaks had their own methods of smoking and preserving meats. One such method used the buccan, which was a simple wooden rack on which the meat was laid upon over a fire to slow cook, dry, and smoke. When French settlers began to settle some Caribbean islands, they learned to smoke meats with the buccan from the Arawak. Thus they were often called boucanier.
By 1630 the Caribbean was a sea of turmoil as English, French, and Dutch privateers and pirates preyed on the rich Spanish treasure fleets carrying gold, silver, and jewels from America to Spain. Since pirates often spent long months on the open ocean without a friendly port of call to get supplies, they too had to learn how to smoke meat. Just like the French boucanier they learned the Arawak technique of smoking meats on a buccan, thus they were often nicknamedbuccaneers.