Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. But why is it, asks Adrian Miller-admitted 'cuehead and longtime certified barbecue judge-that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. And people aren't just eating it they're also reading books and articles and watching TV shows about it. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. Across America, the pure love and popularity of barbecue cookery has gone through the roof.
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