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Based on the book of the same name by Jessica B. Harris, “High on the Hog: How African American Cuisine Transformed America” examines the contributions of African American cooking to today’s modern cuisine. The series is four episodes, each lasting roughly an hour, and while the fourth episode focuses on barbecue I won’t be skipping straight to it. This is definitely a series I want to watch as its presented in its entirety.

“High on the Hog: How African American Cuisine Transformed America” is available to watch now on Netflix.

Excited to share my thoughts on #HighOnTheHog with the world. Thank you @africooks for writing the seminal text and @isawstephen for serving as the facilitator for a new generation. https://t.co/XCS2TLdNf2

— Aaron Hutcherson (@thehungryhutch) May 24, 2021

Native News

This is so cool to see: Jon G’s Barbecue getting the highest of praise from the BBQ Snob himself, Daniel Vaughn; Prime Barbecue and Noble Smoke also get mentions for their brisket

Our barbecue editor went looking for brisket in a state that's downright hogmatic about its pork-centric barbecue traditions.https://t.co/Zwes0IZ6UV

— Texas Monthly (@TexasMonthly) May 19, 2021

Woodard Family BBQ is a “Hidden Gem of Fayetteville” (though its closer to Sanford) in this new series from the Fayetteville Observer

Non-Native News

Everything old is new again

From shoulder clod to brisket, to…clod again? Change comes slowly to barbecue, writes @jcreidtx, but it does come. https://t.co/JomiOCbmv5 via @houstonchron

— Alison Cook (@alisoncook) May 20, 2021

Home Team BBQ continues its expansion

Home Team BBQ Opens Sixth Location in Greenville, South Carolina https://t.co/1tuiV8H0AT

— Eater Carolinas (@EaterCarolinas) May 21, 2021

Behold, the predecessor to True Cue

Doing research on something else, but here’s an idea from 1957 Arkansas that I can still get behind. Thoughts, @DailyGrumbles? pic.twitter.com/0NBQx9g7bt

— Blue Hog Report (@BlueHogReport) May 24, 2021