His books really illuminated the role of African Americans in Barbecue with significant scholarship and deep analysis, not just surface level research.  Joseph Haynes acknowledgement of black people in barbecue should be heralded, even though he is overlooked by many.  Joseph is a native Virginian that in addition to being an author, he is an award-winning barbecue cook, and certified master barbecue judge.

Down Home with the Neelys ran for 13 seasons.  Pat Neely was wildly successful in media before social media exploded, so his work paved the way for so many to follow.  He was a barrier breaking chef, restaurateur, TV Personality, and Bestselling author hailing from Memphis, TN.  The TV show appearances and people lives that he touched using barbecue as a launchpad is epic for many to emulate.

His show Man, Fire, Food was the longest running show on the Cooking Channel and it did more for the barbecue world than any other show, in the modern era.  The popular traveling show was ahead of its time, but elevated the future of live fire cooking.  Roger was also the host of “Greatest of America, Man’s Greatest Food, Everyday Exotic, where he did work that impacted the USA and international world.  If being a host is not enough, he is a celebrity chef, restaurateur, television host, author, and award-winning recording artist.  Roger is Trinidadian born, Canadian raised individual that is globally recognized. 

This class provided demonstrations on cooking whole hog BBQ and live fire cooking. We also learned about the history and culture behind Black barbecue in America. In a curated series of round table and round the pit conversations we heard personal stories from Black voices that are typically ignored in the conversation about the origins of American Barbecue. This event was held May 28-29, 2022.

We learned from farmers, pitmasters, and Dr. Howard Conyers- experts in whole hog barbecue.

This is an amazing event for people who love American history, culture, great food, and fellowship!

Media Team

Donald “D Ray” Washington – Baton Rouge, LA
Bennie Robertson – Baton Rouge, LA
Al – Baton Rouge, LA
Kedrick Johnson – Manning, SC
Freda Funnye – Myrtle Beach, SC
Jonathan Cooper – Charlotte, NC

Hospitality Team

Marvin Ross – Hog Farmer & Chef
BJ Dennis – Chef
Greg Defranco – Volunteer
Amethyst Ganaway – Chef
Johnny Caldwell & Taneka Reaves – Cocktail Bandits
Backyard Distillery – Moonshine
Conyers Family BBQ – BBQ
Sierra Swan – Event Planner

Special Guests

Marcus & Bree Newsome Bass – Activists
Elle Simone Scott – She Chef Founder
Tyson Ho – Pitmaster from Brooklyn, New York that cooked whole hog bbq
Ben Burkett – legendary Farmer, and mentor
Deah Berry Mitchell – Event co-host
Zella Palmer – Dillard University Ray Charles African American Material Culture Chair
Ryan Mitchell – Pitmaster
Rodrick Scott – Pitmaster and wood supplier

Ed was the first bbq figure to go back to cooking Pasture Raised pork after the industry went to the industrial model. Ed and his son Ryan Mitchell continue to expand their business. They partnered with TrueMade BBQ sauces to replace sugar in sauces using vegetables to address the needs of people with diabetes.

Ed Mitchell has inspired pitmasters across the country in ways unimaginable, and we should all want a seat in his bbq class.

Learn more about Ed Mitchell on his website: https://www.thepitmasteredmitchell.com/

He was taught and trained by the legendary Mr. Jack Johnson.  Mr. Jack was a community icon in cooking bbq in Clarendon and most elders cite Mr. Jack as one of the greats during his day.  It is good to know that Mr. Jack’s legacy in cooking bbq survived in Chris.  Also, noteworthy Mr. Blanding was one of the first black EMT (Paramedics) in Clarendon County if not South Carolina.