From Backyard Pitmaster to BBQ Champion | PARAGRAPHIC

Barbecue isn't just a flavor, it's a craft. From brisket and ribs to pulled pork and chicken wings, there's a science to a good cook as well as the art of making it your own. Phil Johnson aka Phil the Grill has remixed and remastered traditional BBQ to develop a unique flavor of his own. Self-sufficiency and discipline are hallmarks of Johnson’s persona, ingrained early in his life by his hard-working and devoted parents. Growing up a “latchkey kid” while his parents worked, Johnson learned to cook and take care of himself, while navigating the streets of Manhattan on his own. ➢ Watch more videos from Phil the Grill: https://www.youtube.com/channel/UCK1N9bawbOWOKNafPDfzREA ➢ Help support our work: https://www.patreon.com/PARAGRAPHIC ➢ See more from the creator community: https://www.multitude.video ➢ Subscribe: https://www.youtube.com/channel/UCQtzPvhc-8PQrmxcZUVdI7Q?sub_confirmation=1 Solar Power: 200W Solar Panels: https://amzn.to/3pvTUdr Solar Portable Power Station: https://amzn.to/3suo8PQ 100 Amp Hour LiFePO4 Battery: https://amzn.to/35mJEx9 Filmmakers: Lumix GH6: https://amzn.to/3C4SpYx Lumix 10-25mm: https://amzn.to/3psOAHN Blackmagic 6K Pro: https://amzn.to/3K2d81Y Sigma 18-35mm: https://amzn.to/3hMmTWd ➢ Follow @theparagraphic https://www.instagram.com/theparagraphic/ ➢ Visit us at https://theparagraphic.com/ When most people think of BBQ, they think of summer days spent grilling in the backyard with family and friends. But for some, BBQ is a way of life—and a business. For those passionate pitmasters who want to turn their hobby into a full-blown business, there are a few things to keep in mind. In this blog post, we will explore what it takes to go from backyard BBQer to restaurateur, including tips on how to get started and what to expect along the way. The History of Barbecue in America Most people think of barbecue as a cooking method – slow-smoking meat over low heat – but it’s also a style of food, originating in the American South. Barbecue has been a part of American culture since the colonial era, and its popularity has only grown in recent years. There are many theories about the origins of barbecue, but the most likely story is that it was brought to the Americas by Spanish and Portuguese explorers. These early barbecues were probably more like roasting than what we think of as barbecue today. It wasn’t until the 1800s that barbecue began to take on its modern form. The first recorded use of the word “barbecue” in America was in 1733, in a letter from South Carolina governor James Moore to British diplomat Sir John Colleton. In this letter, Moore describes a barbacoa, or BBQ, feast that he attended. This feast featured whole pigs that had been slow-cooked over an open fire. Barbecue became increasingly popular in the South during the 1800s. As immigrants from other parts of America and Europe moved to the region, they brought their own culinary traditions with them. This helped to shape Southern barbecue into the diverse and delicious cuisine we know today. During the Civil War, both Union and Confederate soldiers enjoyed barbecue when they could get their hands on it. After the war, African-American pitmasters played a significant role in developing Southern barbecue culture. Different Types of BBQ Across the United States There are many different types of BBQ across the United States. Each region has its own unique style that has been influenced by the local climate, culture, and history. The most common type of BBQ in the South is pork. This is because pork was one of the few meats that could be raised in the hot, humid climate. The pork is usually smoked over hickory wood, which gives it a distinctive flavor. In Texas, beef is the most popular type of meat for grilling. This is because Texas has a long tradition of cattle ranching. The beef is usually grilled over mesquite wood, which imparts a strong smoky flavor. Kansas City style BBQ is all about the sauce. The sauce is thick and sweet, made with molasses and tomato paste. It's often used as a dip for pulled pork or chicken. Memphis style BBQ is all about the dry rubs. These rubs are made with a combination of spices that give the meat a deep flavor without overwhelming it. The meat is usually smoked over hickory or pecan wood. • • • • • • • • ABOUT PARAGRAPHIC We are a small team of independent filmmakers focused on artisans and entrepreneurs. We love exploring the wide landscape of enthusiast communities through personal stories from their most passionate creators. The ones who have committed everything to their craft. From garage bakeries and gourmet mushrooms to backyard aquaponics and worm composting, these stories will elevate your understanding and deepen your appreciation. #bbq #pitmaster #grilling