‘Soul food scholar’ Adrian Miller explains the art of BBQ and its place in US history

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Summer means grilling season, and let’s face it, many people just throw some chicken wings, sausages, and a hamburger patty on the grill and call it a day. But grilling, particularly barbecuing, is an art that means meticulously tending the cuts of meat for up to hours in front of a hot pit. 

Adrian Miller talks about the art of barbequing and how African Americans shaped this American staple. He’s a James Beard Award-winning food historian and “soul food scholar.” His latest book is “Black Smoke: African Americans and the United States of Barbecue.”

Adrian Miller holds up meat that he’s about to barbeque. Photo courtesy of Adrian Miller. 

More: Good Food: ‘Cooking the Indian way’: The surprising beginnings of American barbecue



  • Adrian Miller - soul food scholar, author of “Black Smoke: African Americans and the United States of Barbecue”


Michell Eloy