Two projects that I am extremely passionate in 2020 in the midst of COVID-19 and protesting against systemic racism, is working to Black Hand in the Pit BBQ Book and #100AcresProject to life.  These projects I have been working on a while in some way, shape, or form....

Over the past several years, two mainstream visual medium works on BBQ, Chef Vivian’s Somewhere South and previously Chef/Restauranteur David Chang’s Ugly Delicious reinforced why I do the work I do, along with the article on Fox News about America’s Most Influential B...

In a first conversation with Virginia BBQ Scholar Joseph Haynes, he shared with me how a BBQ pit was found during an archaeological excavation at James Madison Montpelier, when I described how the pit walls for an earth dug pit, get like plaster or brick after a bbq co...

For several years, South Carolina Hash has been popping up on some bbq restaurants that have opened up in the past 10 years.  It has been on small mom and pop bbq restaurants across South Carolina, but the best hash I had growing up was made by people in my community a...

As I reflect on my upbringing on reflect on my upbringing by both of my parents, Hallie and Harrison, they gave me all that they could and I am extremely thankful.  I was not born with a silver spoon in my mouth.  They prepared me for the life in the rural South and Am...

Pitcooked BBQ in the American South in the actual earth dug pit evolved for 350 years.  Pitcooked BBQ is the cooking of whole animals over a bed of coals, even though I thought bbq represented pit cooked whole hog in above ground pits by the time the tradition reached...

I know I have been keeping you waiting for an in-depth study of Southern BBQ, which focuses solely on the black narrative, which I can tell in depth from both research and experience.  This book and story have yet to be written and I recognize that fact.  The book is r...