Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.

Monk: If you have an interest in barbecue outside of recipes, personal memoirs, and restaurant guides, Robert Moss is one of the best barbecue writers working these days and a must-read. Sure, Moss does some of that other stuff too, but what I love is how he really digs into the history of barbecue in great detail, scouring archives going back several centuries for mentions of barbecue or barbecued meats to help him truly understand the history of the food in the US.

In this “Revised and Expanded Second Edition” of his 2010 book Barbecue: The History of an American Institution, Moss further expands on the history of barbecue after his years of research as part of his role as the contributing barbecue editor for Southern Living magazine, where he periodically files blog posts on his findings in addition to contributing his best barbecue joints lists.

Research from other barbecue writers such as Daniel Vaughn, Barbecue Editor of Texas Monthly, J.C. Reid of the Houston Chronicle, and Joe Haynes, author of several books on the history of barbecue in Virginia, has been added to round out Moss’s historical breakdown. Particularly, he beefs up the pre-colonial and colonial origins as well as provide more color on the beginnings of barbecue stands and ultimately restaurants starting in the late 19th century.

Moss also includes the barbecue traditions of Kentucky and the south side of Chicago, which were not included in the original book.

Additionally, whereas Moss’s original edition left off with barbecue in an uncertain place with the move to gas and electric smokers, by this point we are all aware of the big explosion in barbecue; or as Moss refers to it in his Afterword, the “second golden age of barbecue.”

Since the original publication date of the first edition of the book, barbecue in the US has seen a move to more of a craft-sensibility, bringing back all-wood smokers that require constant attention and rejecting the “set it and forget it” nature of the gas and electric smokers that had become favored by national and regional chains as well as the smeller joints who were looking to cut corners.

Moss points to Aaron Franklin as the turning point in the second golden age of barbecue not only in regards to the return to all-wood fired pits but also the prominence of Texas barbecue and platters in the meat market style of central Texas. That was the dominant trend until roughly 2015 where whole hog barbecue has come back into prominence thanks to Rodney Scott, Sam Jones, Dr. Howard Conyers, Bryan Furman of B’s Crackling Barbeque, Elliott Moss of Buxton Hall Barbecue, Tyson Ho of Arrogant Swine, and others.

Conveniently, Moss is also able to speak to the assertion by Washington Post writer Jim Shahin in that to see the future of barbecue, you can look to Charleston, where he just so happens to reside. The Lowcountry town that had been more known for fine dining now seemingly has all of the barbecue trends within its city limits, and sometimes all within a few blocks radius. Texas barbecue from John Lewis, whole hog from Rodney Scott and Swig & Swine’s Summerville location, the move back to all wood smoked barbecue from Melvin’s Barbecue, plus independently owned barbecue operations instead of chains.

In this revised and expanded second edition, Moss ends the book certain in the knowledge that American barbecue, the food intertwined with the very history of our great nation, is in a very solid place with its future secure.