Ribs "mopped" with barbecue sauce on the grill. "We're not painting a house; we're fixing a meal. That's why we use a mop instead of a brush." Barbecue is one of America’s quintessential cuisines. For ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

*(LOS ANGELES) – For centuries, the creations and innovations of Blacks in America have been culturally appropriated — case in point, the true history of barbecue’s culinary origins. In his new book, ...

Discover black-owned restaurants, food trucks, sweets, and more in the 9th annual campaign. (Copyright 2024 by KPRC Click2Houston - All rights reserved.) HOUSTON ...

Adrian Miller begins the introduction of his new book, “Black Smoke: African Americans and the United States of Barbecue” (University of North Carolina Press, April 2021), with the admission that he ...

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DUBLIN, Nov. 11, 2019 /PRNewswire/ -- The "BBQ and Cooked Meat QSR Chains in Africa" report has been added to ResearchAndMarkets.com's offering. This report provides the most up to date analysis of ...

David "YaYa" McAtee built and served his community through barbecue. With a career that spanned decades, McAtee made a name for himself as a successful chef in Louisville, Kentucky, where he ran ...

Getting your Trinity Audio player ready... Denver-based food historian and James Beard Award winner Adrian Miller wants the evolving story of American food to reflect its African-American influence.

African BBQ House is, as the name would suggest, a restaurant that serves up African-style charcoal-grilled dishes. A sensation in Ottawa before finally planting roots here in Toronto, this Stockyards ...