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This vintage Town and Country "ALL" electric barbeque-rotisserie S2R is the perfect addition to any kitchen or outdoor cooking area. With its unique retro design and powerful electric power source, this small kitchen appliance is sure to impress.
This electric barbecue-rotisserie motor works. Cooker is 1050watts 9amps 115 volts.
Measures about 24" x 20" x 15"
The brand Town, model barbecue-rotisserie s2r, and category of Home & Garden, Kitchen, Dining & Bar, Small Kitchen Appliances, Rotisseries make this a highly sought-after item for collectors and cooking enthusiasts alike. Don't miss your chance to own a piece of culinary history with this 1950's electric barbeque-rotisserie.
Great for a picnic, garage sales, outside movie nights, or at any ball game.
Please reference photos to determine if this item meets your cosmetic standards. Please feel free to ask any questions. Thank you!!!!
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FYI
Barbecue (informally barbeque, BBQ or barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.
The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the "barbecue grill" or simply "barbecue"), or to an event where this style of food is featured. Used as an adjective, "barbecued" refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced in many areas of the world.
The English word Barbecue and cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua of Florida; it has entered some European languages in the form of barbacoa. The Oxford English Dictionary (OED) traces the word to Haiti and translates it as a "framework of sticks set upon posts". Gonzalo Fernandez De Oviedo y Valdes, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found native Haitians roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. The flames and smoke rose and enveloped the meat, giving it a certain flavor. The same framework was also used as protection from nocturnal animal attacks.
Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.
Linguists have suggested the word barbacoa migrated from the Caribbean and into other languages and cultures; it moved from Caribbean dialects into Spanish, then Portuguese, French, and English. According to the OED, the first recorded use of the word in English was a verb in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat". The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, following his travels in the North American southeast in 1669-70. The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, " ... and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot from the Ground".
Samuel Johnson's 1756 dictionary gave the following definitions:
"To Barbecue – a term for dressing a whole hog" (attestation to Pope)
"Barbecue – a hog dressed whole"
While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as bar-b-q or BBQ may also be found. The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant. In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.
In North America, a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots at stadiums and arenas before, and occasionally after or during, sporting events and rock concerts. In one case (at least) tailgate parties are regularly held during the summer season of the Santa Fe Opera, especially for the season's Opening Night. People attending such a party are said to be tailgating. Many people participate even if their vehicles do not have tailgates.
Tailgate parties have become popular in the United States as social gatherings events that take place in stadium parking lots before football games. The use of the tailgate party has spread to the pre-game festivities at sporting events of all kinds (e.g. football, basketball and baseball) and is also used at non-sporting events such as weddings and other non-sports-related barbecue gatherings.
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