Comments by "COL BEAUSABRE" (@colbeausabre8842) on "A History of American Barbecue" video.

  1. He points out that "Korean Barbeque" in the US was invented in the Eighties, so your first thought was correct
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  2. Realize that you can't cover everything, but slow cooking and sauces were designed for one thing. To turn tough cuts of meat into something edible. Pioneers had to use every part of the animal - even the tough ones. The tough cuts were often the only meat the poor and working class could afford. Slow cooking tenderized the meat, while sauces prevented it from drying out
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