1. Material for this article was adapted from Adrian Miller’s latest book, Black Smoke: African Americans and the United States of Barbecue (Chapel Hill: University of North Carolina Press, 2021). Daniel Vaughn, “What Should We Call the Barbecue Greats?,” Texas Monthly, August 2018, https://www.texasmonthly.com/bbq/call-barbecue-greats/.
2. Janet Kardon, “Within Our Shores: Diverse Craft Revivals and Survivals,” in Revivals! Diverse Traditions, 1920–1945: The History of Twentieth-Century American Craft, ed. Janet Kardon (New York: Harry N. Abrams, 1994), 23.
3. Richard E. Ocejo, “Richard E Ocejo: On His Book Masters of Craft: Old Jobs in the New Urban Economy,” Rorotoko, July 18, 2017, http://rorotoko.com/interview/20170719_ocejo_richard_on_book_masters_craft_old_jobs_new_urban_economy/.
4. Lauren Michele Jackson, “The White Lies of Craft Culture,” Eater, August 17, 2017, https://www.eater.com/2017/8/17/16146164/the-whiteness-of-artisanal-food-craft-culture.
5. Todd A. Price, “What Does It Take to Win Big on the Barbecue Circuit?,” Columbus Dispatch, June 30, 2021, https://www.commercialappeal.com/story/entertainment/2021/06/30/competitionbarbecue-south-what-it-takes-to-be-a-winner/5335365001/.
6. Josephine Bacon, “The Great American Art of Pit Barbecue Is Fast Disappearing,” in Disappearing Foods: Studies in Food and Dishes at Risk, Proceedings of the Oxford Symposium on Food and Cookery 1994, ed. Harlan Walker (Devon: Prospect Books, 1995).
7. Charles Kovacik, “Eating Out in South Carolina’s Cities: The Last Fifty Years,” North American Culture (1988): 53–64.
8. Sam Jones and Daniel Vaughn, Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn & Sam Jones BBQ (New York: Ten Speed Press, 2019).
9. John Shelton Reed and Dale Volberg Reed, Holy Smoke: The Big Book of North Carolina Barbecue (Chapel Hill: University of North Carolina Press, 2008); Frank X. Tolbert, A Bowl of Red (Dallas, TX: Taylor, 1988).