From cowboys cooking pit beef to the wealth of knowledge that came with Black families amid the Great Migration, Southern California's barbecue traditions have been shaped by region's diversity
The history of barbecue is, elementally, a history of humans and fire. Grilling, charring, roasting, smoking, and preserving animal flesh for consumption is quite literally a tradition as timeless as the Stone Age, though specific techniques, ingredients, and cooking instruments have changed greatly in the intervening millennia.
The Second Great Migration, which took place during and just after World War II, pushed the smoked meat scene even further. California’s Black population doubled between 1940 and 1950, even as redlining and other
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