/PRNewswire/ Government leaders, public-health experts and innovators from fields as diverse as public health, K-12 education, urban development, and sports.
The American South
Rodney Scott was six when he realized barbecue was more than a meal. Growing up in small town Hemingway, South Carolina, he watched the grown-ups slow cook hogs it was always a hog, and always whole. Near the end, the men would hoist the pig, which weighed as much as a teenage boy, and turn it over to expose the meat that had been slowly cooking 10 to 12 hours, absorbing the smoke that rose as fat dripped onto the coals. Every time that this hog was flipped over and sauced, people were all over it, Scott said. I m like, this thing is like a magnet. It just draws people in.
Grand Rapids Business Journal
Courtesy Daddy Pete s BBQ
A pair of Grand Rapidians are in the Kingsford charcoal brandâs inaugural class of barbecue professionals who will receive assistance to accelerate their business.
Cory and Tarra Davis, co-owners of Daddy Peteâs BBQ, on Monday were unveiled as members of Kingsfordâs inaugural class of Preserve the Pit fellows, an initiative created to continue and nurture the barbecue traditions ignited by the Black community.
The group of barbecue professionals will receive a grant, along with immersive training and one-on-one mentorship with industry leaders throughout 2021 to turn their business aspirations into a reality.