The origins of BBQ are unclear, but it is believed to have been around for thousands of years. In the United States, BBQ has a strong association with the South, particularly with African American culture. Here is a look at the history of pitmasters and how BBQ became a Southern tradition:
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Native American Influence: Native Americans were known to cook meat over open fires, and it is possible that the method was passed down to European settlers.
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African American Influence: In the South, enslaved Africans were tasked with cooking for their owners and often had to make do with cheaper cuts of meat. They developed the technique of slow-cooking the meat over low heat to make it tender, which is now a hallmark of Southern BBQ.
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Barbecue Joints: In the early 20th century, BBQ joints began popping up in the South, offering affordable, delicious food to working-class people. Many of these joints were owned and operated by African Americans.
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The Rise of Pitmasters: In the 1950s and 60s, BBQ became more mainstream, and pitmasters became celebrities in their own right. These experts in the art of BBQ were known for their skill in smoking meat and creating delicious sauces.
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Competition BBQ: In the 1980s, competition BBQ became popular, with pitmasters from all over the country competing in events like the Memphis in May BBQ Contest and the American Royal World Series of Barbecue. These events helped to elevate the status of pitmasters and highlight the unique traditions of Southern BBQ.
Today, BBQ remains a beloved tradition in the South and across the United States, with pitmasters continuing to push the boundaries of what is possible with smoked meat. While the origins of BBQ are somewhat mysterious, its status as a Southern tradition is clear, thanks in part to the contributions of African Americans and the many pitmasters who have helped to elevate it to a true art form.
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