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Click the tartan to view its entry in The Scottish Registers of Tartans which includes registration details, restrictions, and registrant information.

 

Unregistered tartans may link to one of the web's online design environments for similar information.

 

For any questions about reproduction of designs or weaving of these tartans, please contact the registrant directly or via this website.

Barbecue Days

"In the backyard, smoke starts to rise,
From grills that bring tears to our eyes.
The sizzle and pop,
We just can't stop,
It’s barbecue time, what a prize!

There's chicken and burgers galore,
And hot dogs that we all adore.
Ribs slathered with sauce,
We'll eat like a boss,
Until we can't eat anymore."

~ Ode to Barbecue, Linda K. Parshall

Grillmasters and Sauciers! Time to clean and fire up the grill, folks! Picnics and backyard barbecues are quintessential summer activities. Whether you're grilling meat or vegetables, or you're the keeper of the secret family BBQ sauce recipe, this sizzling charcoal, white glowing coals, and savory sauce-colored tartan is perfect for manning the grill. American-style barbecue dates back to colonial times, with the first recorded mention in 1672. Even George Washington, a diligent chronicler, mentioned attending a "barbicue" in Alexandria, Virginia, in 1769. While there are dozens of BBQ variations across the US, generally defined by the type of meat and sauce, most agree on four main styles: Memphis, Texas, Kansas City, and the Carolinas. Kansas City barbecue is characterized by slow-cooked meats with thick, tomato-based sauces rich in sugar. Memphis barbecue is similar but spicier, with less sugar and often served with sauce on the side. Texas barbecue focuses on beef with a dry mustard and chili-powder-based rub and strong-flavored sauces. Carolina barbecue centers on pork with tangy, peppery sauces! Yum! ❤️ 🤍 🖤 🧅 🍔 🥩🍡 🌽 🥕

Picnics and barbecues are classic warm weather activities. 


Barbecue and plaids (particularly red gingham or other tartans) used for picnic blankets and casual sportswear became popular in the 1950s when post-war activities included more outdoor endeavors, such as  picnics, barbecuing, and camping.  


The English word "barbecue" (BBQ informally) and its variations in other languages come from the Spanish word barbacoa.  Etymologists believe this to be derived from the language of the Arawak people of the Caribbean and the Timucua of Florida to refer to the natives' method of slow-cooking meat over a wooden platform.



Although there are dozens of variations of BBQ throughout the US, generally defined by the type of meat and sauce, most agree that there are generally 4 main barbecue styles - Memphis, Texas, Kansas City, and the Carolinas.  Folks from all over the world embark on pilgrimages to sample a taste of the Holy Trinity of Barbecue (the slow-cooked brisket, pork rib and sausage)!


And there regional and world championship barbecue contests throughout the nation and worldwide.

 

For more on these other tasty regional variations, click the vintage barbecue illustration. 

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