Another "Angle" on Barbecue – Southern Foodways Alliance

Another "Angle" on Barbecue

From the sauce-splattered keyboard of guest blogger Adrian Miller. When I think about traditional barbecue as practiced by Native Americans, I picture smaller cuts of meat being smoked on a raised framework over a slow fire, or large chunks of meat wrapped up and cooked in trenches filled with burning hardwood coals. History has shown … Continue reading Another "Angle" on Barbecue