In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We’re talking his recent book Black Smoke and the influence African Americans have had on the world of bbq.

Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad!

BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” What do you say? Tune into the episode to hear Jay and Frankie’s take, and let us know what you think in the comments below!

Check out this week’s Grill Coach Recommendation at TheGrillCoach.com.

After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it’s Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold.

You can find Adrian Miller on Instagram and across all socials @SoulFoodScholar!

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