Good Food
Barbecue, whole hog, beef, butchery
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.
By Evan Kleiman • • 56m ListenBarbecue 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.
In this episode
6 stories‘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 joints often find themselves located at the intersection of food, race, and…
Read the story15 minRodney 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 six years old and cooked his first whole hog at 11.
Read the story8 minIn 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, Munoz started barbecuing in his backyard every weekend.
Read the story8 minAdvocating 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 animals, as well as visiting large industrial facilities.
Read the story10 minHow 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.
Read the story8 minEating a fresh potato out of the ground
Market correspondent Gillian Ferguson is joined by Chef Debb Michail who is cooking up the Persian dishes she grew up with. Michail is shopping for new potatoes for a salad olivieh. She describes shopping for potatoes by smell.
Read the story7 min
