Page 7 - Barbecue News Magazine August 2020

toward “a more perfect union.”
We’re a young country that stepped into the barbecue arena some two million years after our ancestors on other continents put meat to fire. Today we call it “bar- becue,” and thanks to thousands of cooks who have gone before us the USA is now the epicenter of the business, sport, social and backyard fun of barbecue on the planet.
If price, quality and food safety innovations in the labo- ratory and plant-based cultivated meat industry eclipse innovations in the animal meat industry next year, will barbecue in the next normal have any resemblance at all to 1776 and 2020 barbecue?
On a lighter note, who among us hasn’t sat around a campfire, barbecue pit or in the comforts of an RV and tackled the world’s ills with our
friends? The back and forth emo-
tional clashes of opinions eventually ended with someone saying, “Well, I guess we’ve solved all the world’s problems.” Instead, we raised more questions than answers.
It’s hot outside, but never too hot (or cold) to fire up your grill, put the meat on, sit down with some friendly barbecue faithful and ponder the State of the United States of Barbe- cue. Be safe, and always make sure, in the spirit of Smoky Hale, Doc Gillis, Joe Phelps, Brian Heinecke, Jim “Arkansas Traveler” Quessen- berry, Billy Bones, John “Daredevil Bad McFad” Raven, Butch “Smack Your Lips” Lupinetti, John Willing- ham, Silky Sullivan, Angelo Lucchesi, Jim “Trim” Tabb and hundreds of others who have gone before us, that you take your barbecue and your fun seriously!
A Note to History Buffs:
I highly recommend the following two books that will inform, inspire and entertain you on the subjects of the American Revolution and USA barbecue history:
1776 by David McCullough (2005) McCullough doesn’t break a single bbq rib bone in this book, but when you read it you’ll vicariously experi- ence 8 years of blood, blunders, amazing luck, triumphs and de- feats—and you’ll get the scoop on
how and when the American Revolution was almost won by the other George.
Smoke Lore – A Short History of Barbecue in America by Jim Auchmutey (2019)
Already a classic, this book is rich with barbecue eye candy and engaging narrative that benefits from Auch- mutey’s scrupulous attention to details, brought to life with gifted storytelling.
When the barbecue faithful discuss the United States of Barbecue and other hot topics, George, Jack, Jim, Elijah, Popcorn Sutton, Jose, Bud, or other libations sometimes join the conversation. Hats off to the late Smoky Hale and his enduring barbecue legacy!
AUGUST 2020
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