Barbecue in the United States is more than a way of cooking—it’s a living tradition that traces the country’s history of migration, ingenuity, and community. Its roots reach back to Indigenous peoples who slow-cooked meat over open pits, a technique that blended with African, Caribbean, and European influences during the colonial era. Enslaved Africans of the 1600s in particular shaped barbecue into what we know and love it to be today, bringing their knowledge of smoking and seasoning to the pit.
