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