Approx. 328 pp., 7 x 10, 8 color plates, 26 halftones, notes, bibl., index, 8 color illustrations for color insert. 16 side bars
Hardcover ISBN: 978-1-4696-6280-0
Published: April 2021
Hardcover Available April 2021, but pre-order your copy today!
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In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
About the Author
Adrian Miller is a certified Kansas City Barbecue Society judge and recipient of a James Beard Foundation Book Award for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. A consultant on Netflix's Chef's Table BBQ, Miller's most recent book is The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.
For more information about Adrian Miller, visit the Author Page.
“Long before the Aaron Franklins of the world had smoked their first briskets, untold generations of Black American pitmasters laid the groundwork for that great and uniquely American culinary tradition we call barbecue. Bravo and thanks, Adrian Miller, for this brilliant book, which shines a light on America's forgotten barbecue heroes and a new generation of Black chefs and pitmasters who are reinventing a style of cooking that’s as old as America itself.”
—Steven Raichlen, author of the Barbecue Biblecookbook series and host of Project Fire and Project Smoke on PBS
“Black folks and barbecue have long been synonymous. Perhaps better than anyone before, Adrian Miller has discovered people, places, and stories that even most barbecue experts haven't heard of and weaves them into a compelling alternative narrative about how American barbecue came to be. Their stories demonstrate why the Black hand in the pit has been essential to the development of this much loved food."—Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans
“The contributions of Black pitmasters have been ignored and even purposefully erased from the historical record. These are stories that desperately need to be told if we wish to strive for a more accurate account of American barbecue's foundation and continuing popularity. Thankfully, someone as knowledgeable and dedicated as Adrian Miller chose to take on the task in Black Smoke.”—Daniel Vaughn, editor, Texas Monthly Barbecue
“Black Smoke, a well-researched and engaging offering from Adrian Miller, certified barbecue judge and ‘cue maven, sets the record straight about the importance of Black hands at the spits and pits of American barbecue traditions. This much needed book not only recounts the growth of the art and influences of experts past, but also offers interviews with the current masters and mistresses of the flame, a selection of recipes, and a listing of Miller’s favorite barbecue restaurants.”—Jessica B. Harris, author of My Soul Looks Back: A Memoir and High on the Hog
“To tell the story of barbecue, Adrian Miller recenters Black knowledge, labor, and experience. Through firsthand reportage and a deep archive dive, he shows how Black excellence and ingenuity have forged an American cultural lodestar."—John T. Edge, author of The Potlikker Papers: A Food History of the Modern South