The Fourth of July is less than a day away. For many, that means rushing around to get last-minute grocery shopping done in anticipation of tomorrow’s cookout! Whether you’re hosting a backyard barbecue yourself or you’ve been cordially invited to attend as a guest bearing vittles, the fact remains that food plays a crucial role in our festive annual celebration of American Independence.
In last year’s Flashback Friday Fourth of July piece, I examined the Origins of the Oldest Ongoing Independence Day Traditions, lending special focus to the all-American classic cookout. While I covered universal food favorites, remaining focused on the art of barbecuing and its origin story, specifically, I briefly surveyed the unique regional emphasis on some standout cuisine picks. For this Flashback Friday Feature, I will be delving more into those Chesapeake Bay-specific noshes you’re more likely to find at an Eastern Shore Independence Day celebration.
Barbecued Background
As I previously summed up in last year’s article, barbecuing dates back to the earliest human civilizations post the discovery of fire. As such, the Colonies were accustomed to roasting meat over an open flame. Hearth cooking was also a trademark of this time.
The true precursor to Fourth of July cookout connotations dates back to the 19th century. During summertime political ploys, it was customary, particularly in southern states, to hold a community cookout in tandem with campaigns.
Food for Thought
The specific food choices offered in part of community cookouts typically reflected what was popular in the given region. So traditional hot dogs and hamburgers weren’t always the norm universally. Those options did grow more popular during this time, however, especially in regions with deep-rooted German heritage.
Our own Mid-Atlantic state of Pennsylvania strongly fits the bill here and has influenced the rest of Chesapeake Bay cuisine accordingly. Just the same, the Chesapeake developed its own traditions not necessarily common elsewhere in the nation. Some past (and debatably still-current) fare selections can even be considered controversial. Two examples include turtle meat (Diamondback Terrapin prepared as a soup) and muskrat.
The aforementioned reptile option has since fallen out of favor. But the Chesapeake’s claim to fame as a seafood-savvy destination remains current.
Seeing Seafood at Area Barbecues
Seafood boils have always been particularly popular, owing to the actively aquatic-loving appetites of those in the region. It’s also an essential part of the livelihood of so many, both now and long ago.
Oysters and clams are desirable barbecue additions for many, but what stands out most prominently are all those blue crab enticements. This includes the ever-famous Crab Imperial of great acclaim. Crab cakes are a classic hit too.
Things get fishy when cod masquerades as crab cakes in what has been dubbed the “poor man’s crab cake.” I am, of course, referring to coddies. Not to be overlooked is the forever-favored fish fry.
And don’t forget the seasoning that gives Eastern Shore seafood its signature taste. Old Bay and J.O. both run the show here. Sometimes they’re even used in non-seafood renderings. Read about Old Bay and J.O. history in my formerly published Old Bay and J.O.—Two Spicy Contenders.
Eastern Shore Fried Chicken
Poultry prominence along the East Coast cannot be missed, even to the untrained eye. And fried chicken has emerged as a specific hit here. As a testament to this, you can now find roadside chicken stops throughout the area. Most started popping up after the construction of the iconic Bay Bridge, which started a new trend.
The Beef About Beef
Other barbecued meats are big here as well. Two national fan favorites were even founded right in the heart of the Mid-Atlantic. The first is the famed Philly cheesesteak from Philadelphia, Pennsylvania. The other is Maryland’s legendary pit beef sandwich.
Time-Honored Sides
Many of the traditional sides to accompany the main course at a Mid-Atlantic barbecue reflect the aforementioned traditions of Germany and Pennsylvania Dutch culture. Two renowned examples include German potato salad and chowchow.
Sweet corn pairs particularly well with seafood selections, especially crabs. The Silver Queen variety of white corn is the gold standard. To some, nothing else will do.
Delectable Desserts
Dessert deserves top billing in topping off your Chesapeake Bay-style Independence Day celebration. And we have many regional hits headlining this category. There’s Virginia’s peanut pie, Maryland’s Smith Island Cake, Delaware’s peach pie, West Virginia’s pawpaw pie, and loads of well-loved classics throughout Pennsylvania (including shoofly pie). But one of the more unique features of the region is traditional corn pudding. This rare feature has origins in Native American culture, making it arguably more American than even apple pie (which can also be debated).
You can’t overlook a good, hearty sweet potato pie either, especially one prepared by none other than the region’s famed Hayman sweet potatoes. Similarly, there’s white potato pie.
Who says all desserts have to be confections? Fruit is a staple that never goes out of style. And on that note, it has to be said that the Eastern Shore is especially well-known for growing some of the nation’s juiciest melons! Watermelon remains a barbecue staple wherever you hail from!
This survey only briefly profiles the historic food traditions of our unique region. While some have since emerged in prominence to become universal, others remain quirky callouts of the Mid-Atlantic region, specifically.
If you haven’t yet tried any of the items listed here, tomorrow’s grand event may be the perfect time to do so.