Howdy, folks, and welcome back to the Duke Teynor Podcast. Today,we’re firing up the pit, stoking the coals, and taking a long, slow walkthrough one of the South’s most beloved traditions — barbecue. Not just food…but history, culture, and pride on a plate.
Now, when I say barbecue, I’m not talkin’ about just throwin’ burgers ona grill. No, sir. I’m talkin’ about low and slow. Wood smoke, spice rubs,vinegar tang, or thick tomato sauce that clings to your fingers. The kind ofcooking that takes hours… but rewards you with a taste of heaven.
Barbecue in the South has deep roots. In fact, it goes all the way backto Native American cooking methods and African traditions brought over duringthe colonial era. Over time, it blended into something uniquely Southern. Porkbecame the star of the show, especially in states like North Carolina, SouthCarolina, and Tennessee, where hogs were plentiful and easy to raise.
Now, here’s where the South really gets divided — and I’m not talkin’ politics.I’m talkin’ sauce.
Southern BBQ also became community. From church picnics to backyard gatherings,to the roadside shacks with hand-painted signs promising the “Best Q in Town,”barbecue has always been more than just a meal. It’s where families connect,where stories get told, and where tradition gets passed down with every bite.
And today? Southern barbecue has spread across the world. You can findpitmasters in London, Tokyo, even Australia smoking up brisket and ribs — allinspired by the Southern roots. But for me, nothing tastes like pulling off ahighway in Carolina, smelling that smoke, and sittin’ down at a weatheredwooden table with a plate full of pulled pork, slaw, and hushpuppies.
