Last weekend, I got to do something very cool. I traveled to the Kansas Speedway where the 42nd American Royal World Series of Barbecue (one of the biggest barbecue contests in the world!) took place. During that event, the American Royal Barbecue Hall of Fame held its annual induction ceremony. For the first time, the […]
Black Smoke is a Finalist for a Colorado Book Award!
Great News! Black Smoke: African Americans and the United States of Barbecue, is a finalist in the 2022 Colorado Book Awards History category. I’m ecstatic that the Colorado Center for the Book and its volunteer selectors placed my book on the short list. Quite the honor! I’ll be reading from “Black Smoke” at the Finalist Reading Series featuring […]
BBQ Research–East Texas Edition
Eastern Texas barbecue is a sub-regional style that truly deserves more attention. It’s an interesting blend of Creole influences and traditional Texas barbecue. It’s most distinctive elements are beef link sausage and boudin sausage (interestingly spelled “boudain” in many instances). The latter is sausage stuffed with seasoned meat and boiled rice. I really appreciate Houston […]