The HuffPost’s “Between the Lines” series explores the origin of barbecue in America and specifically Black pitmaster contributions through interviews with “Soul Food Scholar” Adrian Miller, Bryan Furman of B’s Cracklin’ Barbeque in Savannah, and Terrence “Big Perm” Nicholson of Zilla’s Pit BBQ in Nashville. Of note, Furman discusses his goal to host pop-ups around the country with other Black pitmasters to use his platform to help spotlight them. Which sounds awesome.
Description: Barbecue is a staple of American culture. But where does it come from? It turns out, this cooking style predates the country itself. But BBQ isn’t just about food. It’s also about honoring the cuisine’s history and preserving its future.
Soul Food Scholar Adrian Miller writes about the union between July 4th and barbecue; thankfully he is “not talking about hamburgers and hot dogs on a kettle grill. I’m talking about ‘old school’ barbecue, where a whole animal carcass was skewered with wooden poles and cooked over a trench filled with burning coals from hardwood trees.”