Summary
From the 'slow and low' tradition of the American south to the village of Llantwit Major in South Wales, Dan Saladino explores the revival of one of the food world's most misunderstood words; barbecue.
A world away from the burnt burgers and charred sausages of the British barbecue experience, the 'barbecue belt' of the Carolinas, Georgia, Kentucky and Tennessee to Texas captures a story that goes beyond food. From politics and class to race and gender: barbecue has become a vital American institution.
A cooking technique requiring endless patience, effort and care, Dan Saladino talks to some of barbecue's biggest enthusiasts about how their modern approach is shaping our oldest form of cooking.
Producer: Anna Miles.
Transcript
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| 0:00.0 | Hello I'm Sheila Dylan and welcome to this BBC download of the Food Program. |
| 0:06.0 | For information on the BBC's terms and conditions of use, visit |
| 0:09.6 | www. |
| 0:10.9 | BBC.co. UK slash Radio 4. www After hours of traveling I've arrived in a darkly lit bar, a country and Western band have just started playing, |
| 0:31.0 | but I'm here to meet a man wearing a rhinestone suit and a Stetson hat. |
| 0:36.8 | His name's Texas Joe and my contact has told me he's the man to ask about the food. |
| 0:42.4 | So we're in a little honky tone. he's the man to ask about the food. |
| 0:43.0 | So we're in a little honky tonk. |
| 0:45.0 | There's a bit of oak smoke in the air. |
| 0:48.0 | You can smell beef brisket. |
| 0:50.0 | See a number of folks all duded up |
| 0:52.8 | chowing down on some barbecue. |
| 0:54.5 | As the band plays on, we head next door |
| 0:59.8 | to a room that's filling up with smoke. Joe has a great laugh and a suit that sparkles but he's best known for his barbecue |
| 1:20.4 | cooking and a style straight out of Austin Texas. |
| 1:24.0 | This is our little barbecue shop which we call Texas Joe's slow smoked meat. |
| 1:30.0 | In a corner is a big metal box, an old hickory smoker made in Missouri. |
| 1:36.0 | It burns solid oak logs. |
| 1:39.0 | One of the cooks opens up the lid and we have seconds to escape. |
| 1:43.2 | There's the smoke, we're all going to die. |
| 1:46.0 | I mean that we're enveloped with smoke to the point where my eyes hurt. |
| 1:51.8 | Let's clear the air. Hang on, let's clear the air where my eyes hurt. Let's clear the earth. |
... |
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