This week on This Week in Barbecue, we’re diving deep into Black History Month and the undeniable impact African Americans have had on the world of BBQ. From the open-fire traditions brought from Africa to the pitmasters who shaped regional styles, this is the history lesson you actually want to hear!

We break it all down:
The African origins of BBQ and how enslaved pitmasters perfected the craft
How whole-hog BBQ and regional flavors (Carolina vinegar sauce, Memphis dry rubs, Texas brisket) were pioneered by Black cooks
The role BBQ played in Civil Rights history, with legendary Black-owned joints serving as meeting hubs for activism
Today’s modern Black pitmasters keeping the legacy alive, like Rodney Scott and Kevin Bludso

Plus, we recap the Kings Meat & BBQ Supply Co. grand opening, discuss the sacrifices of being a chef, and throw out name ideas for KG BBQ’s new 1000-gallon smoker. And of course, we’ve got some WTF news—because apparently, people are out here leaving lamb skewers in their grills for a year?!

Tune in for an episode packed with history, culture, and some of the best BBQ stories you’ve never heard.