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Smokelore: A Short History of Barbecue in America by Jim Auchmutey is a captivating barbecue history book that explores how barbecue became one of America's defining culinary traditions. Rather than serving as a BBQ cookbook, this engaging read traces the evolution of barbecue through centuries of American history, examining its influence on culture, politics, race, regional identity, and everyday life.
From Indigenous cooking traditions and colonial America to political barbecues, roadside restaurants, backyard cookouts, and modern barbecue competitions, Auchmutey reveals how barbecue has evolved alongside the nation itself. Richly researched and highly readable, this American food history book uncovers the stories, people, and events that helped shape barbecue into the cultural icon it is today.
If you're interested in barbecue history, regional BBQ traditions, Southern food culture, or the origins of America's favorite slow-cooked cuisine, Smokelore is an outstanding addition to your barbecue book collection.
Why You'll Love This Barbecue History Book- Explores the complete history of barbecue in America
- Examines barbecue's role in politics, culture, race, and regional identity
- Covers the evolution of barbecue restaurants, competitions, and backyard cooking
- Discusses barbecue sauces, regional traditions, and pitmaster culture
- Features fascinating stories involving notable figures throughout American history
- Written by award-winning journalist and food writer Jim Auchmutey
- An excellent companion to traditional BBQ cookbooks
- Title: Smokelore: A Short History of Barbecue in America
- Author: Jim Auchmutey
- Format: Paperback
- Pages: 280
- Publication Date: June 1, 2019
- Dimensions: 9.4" x 7.5" x 0.7"
Jim Auchmutey takes readers on a journey from the earliest barbecue traditions through the rise of political gatherings, regional pitmasters, roadside barbecue restaurants, competition BBQ, and today's revival of traditional smoking techniques. Along the way, he explores how barbecue intersects with immigration, race, literature, music, and American culture, creating one of the most comprehensive and enjoyable histories of barbecue available.
Is Smokelore a cookbook?
No. This is a barbecue history book that explores the origins, culture, and evolution of American barbecue rather than providing recipes or cooking instruction.
What topics does the book cover?
The book examines Indigenous cooking traditions, colonial America, political barbecues, regional barbecue styles, barbecue restaurants, competitions, sauces, backyard grilling, race, culture, and the evolution of barbecue throughout American history.
Who should read this book?
It's ideal for barbecue enthusiasts, food historians, pitmasters, students of American history, and anyone interested in learning how barbecue became one of America's most celebrated culinary traditions.
Does the book discuss regional barbecue styles?
Yes. Jim Auchmutey explores the development of regional barbecue traditions across the United States while explaining how they contributed to America's diverse barbecue culture.
Is this a good companion to BBQ cookbooks?
Absolutely. While BBQ cookbooks teach smoking techniques and recipes, Smokelore provides the historical and cultural background that helps readers better understand and appreciate the traditions behind great barbecue.
Does the book discuss famous people connected to barbecue?
Yes. The book features stories involving notable historical figures including George Washington, Abraham Lincoln, Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama while illustrating barbecue's lasting impact on American society.
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With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.