The more he researched and ate, though, he realized the subject of African American barbecue demanded a book of its own. As Miller writes in the introduction of “Black Smoke: African Americans and the United States of Barbecue,” “I saw shots of Black people in the background doing the actual work, but they were anonymous and voiceless. “What I keep trying to say is, well, when you talk about Texas barbecue, just understand there are several traditions. We have newspaper accounts of enslaved African Americans doing that work. “There are far fewer brick-and-mortar places run by African Americans.

Source: Los Angeles Times July 17, 2021 13:30 UTC