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.
Memorial Day is approaching, the traditional kickoff for the American barbecue season – or for grilling season, depending on where you are in the country. In some regions – say, New Jersey and northward – if someone asks you to come over for “a barbecue” during the holiday weekend, you’re likely to find a charcoal
Ham and barbecue have deep American roots, but they drifted apart. Here's the case for reuniting them on your Easter dinner table this year.
When I first became enamored with barbecue in the 1990s, I ate a lot of chopped pork at Carolina barbecue joints, and sometimes chicken and ribs. One thing I almost never encountered was beef, especially slow-smoked brisket. That barbecue cut remained mostly a Texas thing until well into the 21st century. A few pioneers did
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
