Bon Appetit: This Rocket Scientist is Tracing Black Ingenuity Through BBQ
“To me, whole-animal cooking is the most foundational part of American barbecue. People talk about “no waste” like it’s something new, but that’s what Black pitmasters have been doing for centuries. And yet when I go to all these barbecue festivals and national food events, I hardly see any other African Americans there. Same thing on top 10 barbecue lists—they weren’t getting the credit they deserved. That’s why I’m doing this work.” – By Howard Conyers, PhD, as told to Hilary Cadigan
