The culinary tradition referenced centers around a method of preparing grilled or smoked meats, likely developed by individuals working in the anthracite coal region of New York State. This style of barbecue suggests a specific approach to seasoning, cooking techniques, and possibly the types of meat favored. The term implies a rustic and hearty cuisine, reflecting the demanding nature of the historical workforce associated with coal mining in that geographic area. The final result would be a flavorful and substantial meal.
The significance of such a recipe lies in its connection to the cultural heritage of a specific community. It offers insights into the dietary needs and preferences of coal miners, who required high-energy foods to sustain their labor. The preservation and recreation of these cooking methods serve as a link to the past, celebrating the contributions and resourcefulness of a particular group of people and their regional culinary identity. This also provides a window into resource availability, typical ingredients, and potentially even social gatherings centered around food.
