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This is OnPoint, I'm Megna Chakrabardi.

Ryan Mitchell has been cooking Eastern Carolina-style whole hog barbecue for most of his life.

He's a pit master from Wilson, North Carolina,

and the son of barbecue legend Ed Mitchell.

Father and son recently published their first cookbook together titled

Ed Mitchell's Barbecue.

And in it, they not only write about the mouth-watering dishes they've mastered over the decades,

but also about their family's tradition and the complicated relationship

that black Americans have had with barbecue over generations.

...