![]() Here he shares his sage advice for cooking over charcoal and his must-make recipe for spare ribs. Millers book highlights the fundamental racial interconnectedness that lies at the heart of American life, and the American table. I’ve acknowledged the enormous Black contribution to American barbecue in previous books, of course, and have written about African American pit masters in newspaper articles and blogs. Adrian Miller marshals considerable evidence to show in Black Smoke, his thorough, scholarly, enjoyable study revealing that barbecue is deeply rooted in African-American history and culture. "The happiness I get when people are enjoying my food is one of the best feelings I can imagine," he says. Such a book is the new Black Smoke: African Americans and the United States of Barbecue by Adrian Miller. He'll teach you how to smoke a whole turkey, grill succulent fish (his secret is honey butter), perfectly char a vegetable salad, and then some. In Rodney Scott's World of BBQ: Every Day Is a Good Day ($24.99, ), written with Lolis Eric Elie, he shares life stories and how he learned his craft, plus recipes that go far beyond beef and pork. Miller details the history of barbecue back to its Indigenous. ![]() ![]() His first restaurant, Rodney Scott's Whole Hog BBQ, opened in Charleston in 2017, and he has an outpost in Birmingham, Alabama, as well as another coming in Atlanta. Black Smoke chronicles a rich culinary contribution. ![]() At age 11, he cooked his first hog when his father bartered a deal: Get grilling, and you can go to that basketball game tonight. Courtesy of Penguin Random House Go Inside Rodney Scott's World of BBQ: Every Day Is a Good Dayįor South Carolina-raised Rodney Scott, barbecue is a calling. ![]()
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