"Daddy made it thus: Two pounds sweet lard, melted in a brass kettle, with one pound beaten, not ground, black pepper, a pint of small fiery red peppers, nubbed and stewed soft in water to barely cover, a spoonful of herbs in powder - he would never tell what they were - and a quart and a pint of the strongest apple vinegar, with a little salt. These were simmered together for half an hour, as the barbecue was getting done. Then a fresh, clean mop was dabbed slightly in the mixture, and was lightly smeared over the upper sides of the carcasses. Not a drop was permitted to fall on the coals - it would have sent up smoke, and films of light ashes. Then, tables being set, the meat was laid, hissing hot, within clean, tight wooden trays, deeply gashed upon the side that had been next to the fire, and deluged with the sauce, which the mop-man smeared fully over it. Hot! After eating it one wanted to lie down at the spring-side and let the water of it flow down the mouth. But of a flavor, a savor, a tastiness, nothing else on earth approaches."

After reading that, I know what I am having for lunch today! Gates BBQ here I come.

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