Miller delves into the past as a means to preserve the future of Black barbecue. He name-checks Rodney Scott, the South Carolina pitmaster renowned for his whole-hog prowess who won the James ...

Until the 1990s, Miller argues, Black pitmasters were the face of American barbecue, even if they didn’t always own the restaurants. Before the Civil War, barbecues were social events.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the ...

The number of barbecue restaurants has exploded in the last five years. But some worry that black pitmasters - and the food's African-American history - are being left behind.

Scholar Adrian Miller's "Black Smoke" and pitmaster Rodney Scott's new cookbook remind us about the important, and often ignored, role of Black people in American barbecue.

Despite barbecue’s origins, though, pitmasters of color have been continually ... "We now have basically various food media people and others redefining barbecue away from an African American ...

Marie Jean was a barbecue pitmaster, a woman directing a group of men to create a memorable Fourth of July meal in 1840. What’s astounding is that she was an enslaved Black woman living in ...

Adrian Miller, author of "Black Smoke," talks African Americans and the history and state of barbecue on Sept. 9 in Milwaukee.

From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – ...

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the ...