I think it only fitting for the first day of “National Barbecue Month” (known to many people as “May”) to I announce that I’m joining the board of the American Royal’s Barbecue Hall of Fame (“ARBBQHoF”). As you may know, I’ve been critical of the ARBBQHoF in the past, due to the lack of diversity amongst its inductees. Last year, I wrote an op-ed about it that was published in the Kansas City Star.
To the board’s credit, rather than banishing me to barbecue Purgatory, they asked me to join the board, be a part of the nominating process, and help them do better. I’m happy to be on the inside working for change, and I’m rolling up my sleeves to creative a more inclusive celebration of the very best in the past and present world of barbecue.
Yours in smoke and sauce,
Just saw your you tube video about African American and native Americans not getting credit for foundational and current bbq recognition.
If you have never had slow cooked salmon done by a talented Native American cook/pitmaster in the Pacific Northwest.., then you are missing something magical and the recognition of their ability to take a fish, add salt and pepper and alder wood smoke and create some amazing eats is understood by too few folks.
Seriously, alder smoke salmon done by an expert out here on westcoast is as good as any Barbacoa on the east coast or Texas.
I believe you! Do you have a recommendation on where to get the best alder-cooked salmon?