Fired up for old-time barbecue
THANKS for such a wonderful and mouth-watering article [“The Return of an Old L.A. Flame,†by Charles Perry, Nov. 1]. It brought back such great childhood memories of delicious barbecue.
Our dad would dig a hole in the backyard of our large lot in East L.A. and we would patiently wait for the wonderful outcome.
I am now 65 and after reading your article have decided to put this barbecue into practice at my niece’s in Whittier.
RITA RIOS
Downey
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THEY are still doing it the old way out in Murrieta. Hundreds of pounds of meat, thousands of people. I don’t know how long it’s been going on, but when I moved out here in the ‘70s, the Murrieta Volunteer Fire Department had a huge pit barbecue every year as a fundraiser. Even though it is not a volunteer department anymore, they still do it every April.
PHIL VAN CAMP
Murrieta
The 60th annual Murrieta Barbecue will be held April 15, 2007. For more information, call the Murietta Fire Department at (951) 677-5511.
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THE kind of barbecue you describe reminded me of the barbecue served at Our Lady of the Holy Rosary’s annual fiesta in Sun Valley at least up to the mid-1960s.
In late August, the dirt parking lot behind the rectory was dug up for the pit. I remember the bonfire late Saturday night and the meat and smoldering coals being covered with dirt. My uncle Joe would stay there, with other men of the parish, drinking beer and tending to the smoking all night.
Sunday at noon the beef was served, and I looked forward to that moment all year. The meat was lean, stringy but not tough and absolutely delicious.
RICHARD PUSATERI
Winnetka
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THANK you for the memory-provoking article.
When we were growing up in South Pasadena, there was an annual Scout Day. This included a parade through town, with all the Boy Scout and Girl Scout troops marching along with the high school band and assorted folks in convertibles.
The parade ended at Garfield Park, where there were games and exhibits. A major highlight of the day was the food; men of the town pit-roasted lots and lots of beef, and it was done by early afternoon. It was served with beans, but I don’t remember salsa. I do remember lines of people waiting under the oak trees to get their paper plates with delicious chow; the entire town turned out for this event.
KRIS DURFEE
South Pasadena
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I really enjoyed your article on old-timey ‘cue.
I’m inspired to throw some meat in the ground Angeleno-style.
JESSE ZWERLING
Los Angeles
