Barbecue is American history — but not the version most of us were taught.

In this episode, I talk with James Beard Award–winning historian Adrian Miller about the untold story behind his book Black Smoke: African Americans and the United States of Barbecue.

Who built American barbecue? How did enslaved pitmasters shape a national cuisine? Why have Black barbecue traditions been minimized in the stories we tell about Texas brisket, Memphis ribs, and Southern food culture?

We dive into Juneteenth celebrations, church barbecues, political gatherings, regional myths, and the fight over what counts as “authentic” barbecue.

If barbecue is America’s food, this conversation asks a bigger question:
 What happens when we forget who built it?