Episode 32: How Black Pitmasters Shaped American Barbecue

Barbecue is one of America’s most beloved foods—but how did it become the barbecue we know today?

In this episode of The Off The Menu Podcast, we sit down with two-time James Beard Award winner, food historian, and author Adrian Miller to explore the history of American barbecue and the enormous influence Black pitmasters, cooks, and entrepreneurs have had on its evolution.

Adrian takes us from barbecue’s Native American roots through the American South, where enslaved African Americans became the cooks behind massive community barbecues and helped develop traditions that would spread across the country. After emancipation, Black pitmasters turned those skills into businesses and helped establish barbecue cultures in communities throughout America.

We also explore how regional styles developed, why Kansas City, the Carolinas, Memphis, Texas, and Chicago all approach barbecue differently, and the great sauce-versus-no-sauce debate.

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