The Food Programme - Barbecue

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From the 'slow and low' tradition of the American south to the village of Llantwit Major in South Wales, Dan Saladino explores the revival of one of the food world's most misunderstood words; barbecue.

A world away from the burnt burgers and charred sausages of the British barbecue experience, the 'barbecue belt' of the Carolinas, Georgia, Kentucky and Tennessee to Texas captures a story that goes beyond food. From politics and class to race and gender: barbecue has become a vital American institution.

A cooking technique requiring endless patience, effort and care, Dan Saladino talks to some of barbecue's biggest enthusiasts about how their modern approach is shaping our oldest form of cooking.

Producer: Anna Miles.

Published on Thursday, 11th June 2015.

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