BBQ, a core culinary art in the United States, is celebrated for its deliciousness and is the cornerstone of many community events. Its highly nuanced cooking style, defined by various regions, is a delight for BBQ fans. The sauce and side dishes, unique to each region, serve as a culinary map, guiding us to the BBQ's place of origin. But who deserves credit for this mouth-watering invention? In his book  Black Smoke,  Adrian Miller delves into the history of this culinary tradition, tracing its roots back to indigenous societies. He is committed to showcasing the importance of the African-American connection, dedicating his book to the "under-appreciated and undiscovered Black barbecuers everywhere."  We learn about the Great Migration North and how it transformed the BBQ landscape as African Americans moved into northern urban centers, influencing what people ate and how it was served.

As we explore the world of BBQ, sauce, and the secrets of this ultimate comfort food, we also focus on how to best support and celebrate Black-owned BBQ businesses. It’s about more than just the food—it’s about the people and the rich culture behind it. Tune in to learn more and join us in this meaningful mission.