Black pitmasters left out of US barbecue boom

[steve2470]

http://www.bbc.com/news/magazine-33994947



The US is in the midst of a barbecue boom. But as television programmes and restaurants celebrate mostly white pitmasters, are the cuisine's African-American roots being forgotten?

After a morning of peeling potatoes, Daryle Brantley sits at the only table outside of his counter-service restaurant C&K Barbecue. His daughter Jamila emerges from the midcentury building, a barbecue outpost that has been perched on a corner in north St Louis county since 1963. She has two white Styrofoam containers in her hands - rib tips with a side of baked beans and coleslaw, and the combination sandwich, which is two pieces of white bread piled with rib tips and crispy baked pig snouts. The meat is smothered in a tangy tomato- and vinegar-based sauce, which the restaurant is known for. Everything is made fresh each day, in house.

Since taking over from the original owner in 1983, the Brantleys have enjoyed a great deal of success with their traditional St Louis-style barbecue. There are lines out the door, as well as accolades from both local and national media, from Maxim magazine to PBS. There's even a line in the 2002 movie Barbershop extoling the virtues of the ribs at a fictionalized "C&K on 75th".

"You just got to believe in what you're doing and keep it consistent. That's why we've survived over the years," says Daryle, then gestures to the steaming boxes in front of him. "Once you taste that, you'll see."

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[1StrongBlackMan]

1. I am a BBQ lover ...

I had a contract to deliever my sauce to a local restaurant.

I went to C&K's during a business trip to St. Louie and got my hair blown back. I bought a cooler, a bunch of dry ice, and damned near they entire menu, for the trip back.

[BlueJazz]

2. Damn, I wish I had a huge stack of those ribs right now. Alas..I am on a diet.

[wilsonbooks]

3. I've eaten a lot of barbeque in a lot of different places but the best of all is

Gates & Sons in K.C. Mo.

I will be there tomorrow and I will get me some.

http://www.gatesbbq.com/

[Recursion]

4. If the building is condemned it's probably good barbecue

Last edited Tue Aug 25, 2015, 11:38 PM - Edit history (1)

As a southerner I have to say I prefer Memphis style (I'll go ahead and say the best is the Little Dooey in Starkville, MS) but Gates is no slouch either.

[wilsonbooks]

5. I have put it on my list to visit.

What on their menu do you suggest?



http://www.yelp.com/biz_photos/little-dooey-starkville-2?select=nAT2RIBVTrT3R9Dx2qhrwg

[Recursion]

6. The pulled pork sandwich, and the smoked sausage

Everything's good, but those are the stars. Also the waffle fries.

[Gormy Cuss]

7. You can't have a BBQ boom without African-American pitmasters.

That's just stupid. I made a point of seeking out BBQ on business trips and had great stuff in KC, St. Louis, Oakland CA and Memphis. In the last I can still remember my colleague asking our local escorts what we were smelling on 3rd and the two of them looked positively orgasmic. They led us to Q beyond the touristy Corky's.

[DemocraticWing]

8. I've always found that BBQ is best when there's less fanfare

To be even more explicit about that, the best BBQ I've ever eaten was a small, unknown joint run by a black pitmaster. That's where people should be going, not some tourist trap.