Black Smoke by Adrian Miller
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In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. We’re talking his recent book Black Smoke and the influence African Americans have had on the world of bbq. Tune into the episode below!
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 - Black Smoke: African Americans and the United States of Barbecue and Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Both essential reads for a deeper understanding of BBQ and Soul Food!
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 across socials @SoulFoodScholar!
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This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing?