Black Smoke: African Americans and the United States of Barbecue

Black Smoke traces the central role of African Americans in developing American barbecue traditions from the colonial era through the present day. Through research and interviews, author Adrian Miller documents the techniques, recipes, and cultural significance of Black barbecue culture across different regions of the United States. The book spotlights influential Black pitmasters and entrepreneurs who shaped barbecue history but often went unrecognized in mainstream food writing. Miller examines how barbecue intersected with civil rights activism, Black business ownership, and community gatherings throughout different historical periods. The work follows the evolution of barbecue from plantation cooking to restaurant franchises, exploring changes in cooking methods, meat choices, and sauce variations. Miller includes profiles of contemporary Black barbecue practitioners keeping traditional techniques alive while innovating new approaches. Black Smoke ultimately reveals how the story of American barbecue is inseparable from African American culinary innovation and entrepreneurship. The book demonstrates that understanding barbecue's history requires examining issues of race, economics, and cultural appropriation in American foodways.

Readers appreciate the historical research and documentation of Black Americans' central role in barbecue culture, highlighting overlooked pioneers and entrepreneurs. Many note the book serves as both a culinary history and social commentary on race in America. Positive reviews mention: - Detailed profiles of Black pitmasters - Historical photos and documentation - Clear writing style without academic jargon - Recipes included throughout Common criticisms: - Some sections feel repetitive - More coverage of modern pitmasters wanted - Limited discussion of regional variations - Could use more in-depth recipe details Ratings: Goodreads: 4.3/5 (121 ratings) Amazon: 4.6/5 (164 ratings) Notable reader comment: "This fills a huge gap in food history by centering Black contributions to America's barbecue tradition, though I wanted more about current practitioners." -Goodreads reviewer Some readers noted the book works better as a historical reference than a cookbook, with one Amazon reviewer stating "Come for the history, not the recipes."

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🔥 Author Adrian Miller is known as "The Soul Food Scholar" and previously won a James Beard Foundation Award for his book Soul Food: The Surprising Story of an American Cuisine 🍖 The book reveals how Black barbecue culture was gradually written out of history, despite African Americans being the primary pit masters and barbecue chefs throughout most of American history 📚 Black Smoke features over 20 profiles of modern Black barbecue figures who are helping preserve and evolve the tradition, including pitmasters, restaurateurs, and barbecue competition champions 🌳 The earliest American barbecue traditions can be traced to Native American cooking methods combined with West African smoking techniques brought by enslaved people 🏆 The book won the 2022 International Association of Culinary Professionals Award in the Food History and Culture category