The content featured here is from our very first foray into the field of oral history in 2002. Please visit our Southern BBQ Trail for more barbecue interviews from around the region, including updated interviews from the locations featured below.
When it comes to barbecue, change is accursed. Speed is anathema. Barbecue is stalwart. Barbecue is slow. More descriptively, barbecue, as savored in the South, is usually pork that has been smoked over a hardwood-stoked pit for hours, sometimes days at a time, before being doused with sauce and served alongside a variety of dishes like potato salad, cole slaw, and baked beans. Contrary to the contentions of our northern neighbors, barbecue is a noun, not a verb. Barbecue is the end result of a time-intensive marriage of smoke, meat, sweat and sauce. Read the words from the pit masters we have visited, and you’ll understand.