Barbecue season is upon us. Good Food heads to the pit for the smoke, the meat, and the masters. Adrian Miller examines the surprising and often overlooked beginnings of American barbecue. Rodney Scott was cooking a whole hog every weekend by the time he was 17-years-old and shares his knowledge of mastering the pit. Andrew and Michelle Munoz are the husband-wife team behind Texas-style Moo’s Craft Barbecue. They explain their backyard to brick & mortar journey in this week’s edition of “In the Weeds.” Nicolette Hahn Niman examines the complex relationship between raising beef and the environment. Gabriela Gomez fell in love with butchering in high school and is now behind the block at Electric City Butcher. Finally, new potatoes are plentiful at the farmer’s market.
Barbecue, whole hog, beef, butchery
From this Episode:
‘Cooking the Indian way’: The surprising beginnings of American barbecue
In his latest book, “ Black Smoke: African Americans and the United States of Barbecue ,” food scholar and James Beard winner Adrian Miller writes that, “Black-run barbecue...
Rodney Scott: Raised in the cult of barbecue
Rodney Scott was raised in South Carolina in the cult of barbecue. With his family philosophy of “if you’re big enough to work, you went to work,” Scott drove a tractor at...
In the Weeds: Obsessing over Texas barbecue in Los Angeles
Andrew Munoz’s former job had him traveling to Texas where, at the advice of his father-in-law, he explored barbecue joints. He was instantly hooked. To clear his mind,...
Advocating for sustainable meat production
While researching pollution from the meat industry, environmental lawyer Nicolette Hahn Niman met with ranchers who practiced responsible stewardship of raising healthy...
How fabricating chickens in high school inspired butcher Gabriela Gomez’s career
Electric City Butcher practices whole animal butchery and takes pride in sourcing from small, family-owned California farms and ranches focused on sustainable agriculture.