For over six years we have been traveling America to better understand the art of barbecue. Not simple backyard grilling, but the labor-intensive process of slow-smoking meat over wood-fueled fires that is common in the area stretching between North Carolina and Texas. Barbecue is more than a way to cook brisket, pork and mutton – it is a tradition that is passed on, generation to generation, through long hours in the smoking pits. For the truly talented, barbecue transcends tradition and becomes a craft, one that all too often gets overlooked simply because its end result is edible.
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