The year was 1925, and the place was Arlington, Texas. Klan klaverns 66, 101, and 334 from Dallas, Fort Worth, and Oak Cliff, respectively, had planned the barbecue and accompanying ceremony “to demonstrate the fact that the Klan is not dead.”
Barbecue Nation, curated by the Atlanta History Center, charts a cultural timeline of this fabled American craft. Twenty years in the making, the inclusive and expansive exhibit opened this May and closes next June.
Chuck Ferrell of Chuck’s Bar-B-Q in Opelika, Alabama, is a born-again Christian who uses his barbecue as a tool for conversion. He keeps a stock of religious tracts by the register and wields a barbecue pitchfork for a living.
Curt Blankenship smokes whole hog barbecue a fuel tank and built with a rotisserie inside. Learn about whole hog barbecue and enjoy a taste at SFA’s August 16 event in Memphis. Tickets are $12.
A native of Northport, Alabama, George Archibald opened Archibald’s Bar-B-Q in 1962. George Archibald, Jr. was twelve years old when he started working in the family business. Today, he and his sister, Paulette Washington, the restaurant.
SFA hosts a film screening, barbecue discussion, and tasting of whole hog Tennessee barbecue with Zach Parker in Memphis on August 16 at 7 p.m. Tickets are $12.
Rodney Scott has a new place on King Street in Charleston these days, but watch this SFA film by Joe York to see where his work all started: Hemingway, South Carolina.
Since the mid-1990s, an influx of Latino immigrants has radically transformed what Southerners expect of Mexican food. In this oral history project, we focus on Kentucky.
