Robert F. Moss is the contributing barbecue editor for Southern Living, author of Barbecue: The History of an American Institution and author of the Robert F. Moss newsletter on Substack.
Some 25 years ago, I walked into the University of South Carolina library to check out a book on the history of barbecue. I had just finished a PhD in American literature, but had become more interested in culinary history. I had also taken to driving the state’s backroads, seeking out old-school barbecue restaurants. Researching
More and more Americans are turning to the barbecue pit when it’s time for holiday gatherings. Some eschew the oven and cook a pork shoulder or turkey on a backyard smoker or grill. Others outsource the work and bring home takeout trays from a local barbecue restaurant. A whole smoked brisket or pork shoulder makes
