Le monde
Holy Grail OF THE
BBQ CHEF SAM JONES & FAMILY TRADITION
Lovers of barbecue know that it’s not just food. It’s a culture and tradition that is distinctly American. Indigenous peoples used traditional wooden pit-style cooking techniques that date back to pre-Colonial times. In the 1920s, Edward G. Kingsford worked alongside Thomas Edison and Henry Ford to mass-produce the first charcoal briquettes from wood by-products left over from the Model T line. Then, when Don McGlaughlin developed the portable outdoor gas grill in the 1950s, backyard barbecues became a staple of summertime and holiday gatherings across the nation. Today, that tradition is carried on in households across the US and, on a grander scale, by the chefs who have perfected this form of culinary art—chefs like Sam Jones of Winterville, North Carolina. For Jones, barbecue is a lifestyle. 80 | AUGUST 2020
