Sneak Peek: NEW ARTICLE - "How Did BBQ Get So Black?"

[Huskee]

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You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members

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"How Did BBQ Get So Black?"by Adrian Miller, BBQ Historian And Soul Food Searcher

LINK: https://amazingribs.com/how-did-barbeque-get-so-black/

Does American barbecue have African origins? Culinary historian and barbecue fanatic Adrian Miller digs into the answer from pre-slavery to post-emancipation. This essay has been excerpted with permission from Black Smoke: African Americans and the United States of Barbecue by Adrian Miller. This highly readable book is well-researched and the author has a funny bone. The essay here is but a small slice of a much bigger history of American barbecue laid out in the book.

To read more, buy the book here.

To learn more about Adrian Miller, check out his bio here.

[Mosca]

I have this book, it is really good. Miller is very thorough.

[Texas Larry]

Yes, highly recommended!

[SheilaAnn]

I saw him on some documentary show (heck if I can remember now) and immediately bought the book! Haven’t opened it yet, though,

[TripleB]

Are the recipes any good?

[Mosca]

Are the recipes any good?

It’s more of a history and social analysis, but the recipes are the real deal. Here’s one I’m looking at right now, seeing as how I’m getting sausage ideas.

Otis P. Boyd’s Famous Hot Link Sausage

Otis P. Boyd was a famous Kansas City barbecue man, often mentioned in the same sentence as the city’s other greats, including Arthur Bryant, Ollie Gates, and Henry Perry. This recipe is adapted from the one in Lolis Eric Elie’s Smokestack Lightning: Adventures in the Heart of Barbecue Country. For the best sausage, you need a certain amount of fat. Use meat that has at least 20 percent fat.

Makes 5 pounds of sausage
2½ pounds ground pork (shoulder cut, also known as pork butt or Boston butt) 2½ pounds ground beef (brisket, chuck, round, or sirloin)
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons anise seed
2 teaspoons dried oregano
Salt and ground black pepper, to taste

1. Mix the meat with the spices.
2. For sausage links, attach 2¼-inch sausage casings to the stuffer nozzle on a hand meat grinder.
3. Stuff the casings to the desired length, cut the links, and secure the ends with string.
4. Prepare a barbecue grill or smoker. Barbecue at 225° for 2 hours, or slow smoke at 185° for 4 hours.
5. For sausage patties, form the meat mixture into a roll and cover it with wax paper.
6. Slice the roll into patties and peel off the wax paper.
7. The patties can be fried or grilled.

[TripleB]

Beautiful. Thank you.

[Jerod Broussard]

I was thinking "black" as in bark.