Skip to comments.Black pitmasters left out of US barbecue boom
Posted on 08/24/2015 1:30:34 PM PDT by Albion Wilde
The US is in the midst of a barbecue boom. But as television programmes and restaurants celebrate mostly white pitmasters, are the cuisine's African-American roots being forgotten?...
...the Brantleys have enjoyed a great deal of success with their traditional St Louis-style barbecue. There are lines out the door, as well as accolades from both local and national media...
But things aren't as good as they used to be. Daryle once had three locations and sold the sauce bottled at local supermarkets - today he only has the original shopfront.
The decline happened as factory jobs left St Louis and the recession of the 1990s took its toll. Once the outlook improved and he wanted to expand or make improvements, he found no bank would loan to him.
(Excerpt) Read more at bbc.com ...
Can’t have them succeed, otherwise they might not vote for Democrats anymore.
The best B-B-Q I have ever eaten was in the South at restaurants run by Blacks and that goes back as far as into the 1950’s. Ga. Ala. Ms. I knew where they all were and made it a point to enjoy the food whenever possible.
Dunno. The same might be said concerning the NBA.
Arthur Bryant’s in Kansas City set the standard during his life.
Virtually every BBQ joint of which I'm aware is owned/run by blacks.
This was a full sermon on cultural appropriation.
Banks have a lot of Fed supervision these days to avoid any racist tinge. Not getting a business loan in St Louis probably means the business is in a Ferguson-like area. That he's had to close 2 of 3 stores also suggests that the area is not the up and coming kind. That he had to close those stores might lead the bank to think poorly of his business acumen.
Blacks make up 13% of the US population. And someone who has had to close 2/3 of their business will have a hard time getting a loan. That isn’t “racism”.
Most unusual BBQ joint is Harold’s Ribs in Palo Alto. He runs it in a little outdoor stand at Lozano’s Carwash on El Camino. Nice guy and great ribs and chicken. Must be the lowest overhead operation ever. Carwash & Ribs...how can you beat that?
Sad - Blacks just opened a BBQ place in my small town Featured on local TV in travel show and yet before we might make the decision to try their menu —pfft it was gone. Bad timing on their part, even though it was claimed their food was delicious. Eateries always seem to be the first to disappear in this type economy. Three come and go in this particular building in just a matter of a year or two. Sad for all concerned.
another in a small German oriented town just north had been there for over 40 years. Good location, terrific food and service. Great summer/winter jobs for HS Students. Just this past year it was heard they are no longer in business. One owner had died and the partner didn’t care to carry on. Sure miss that place ‘The Center’ in Munster, Tx. Really miss that place as well.
It’s TV shows so who really cares.
It is almost impossible for a restaurant to get traditional financing. Their fortunes can change very quickly, and they probably fail at a higher rate than almost any type of business.
Why don’t You just go ahead and kill Me:)
(It’s a long way from Charlotte to Stubbs)
The fact of the matter is, restaurants are really, really tough to make succeed. Literally everything has to be right. Bad parking....bad neighborhood....obviously bad food, bad help....can’t get a liquor license....couple of food shards on the floor and the inspector wants a birbe to overlook it...and on top of that, the margins are small. Food cost bumps up 8% and suddenly it makes no sense to keep the joint open. Very tough business. And unless they open in a place where there used to be a restaurant, the gear is very expensive. And the place can be a reasonably working operation and suddenly the inspector comes in and demands, due to some new regulation, a $35K fume extractor upgrade the owner simply cannot afford. Boom, done.
You probably know all or most of this, but my point is that restaurants, unless they are in destination locations and have massive funding while they open, walk a razor’s edge in terms of feasibility.
I call BS. Nothing is stopping black BBQ owners from entering and winning those contests. None of the judges know whose BBQ they are tasting, let alone the race of the cook. Maybe these guys are just good at making BBQ, but not such good businessmen. Maybe their credit isn't so good. I'm sick of the knee jerk call of racism.
I think its entirely possible that many black owned businesses got easier money, govt help, extra media attention simply because they're black....I think its entirely possible and PROBABLE that many, many whites can not get business loans or free govt help or affirmative action privilege to establish business...
what is the BBC writing about anyway?...don't they enough problems with the muzzies raping young white British girls and getting them into prostitution that they have to come to our country make a big crisis out of nothing?
I notice that a lot of our sports talks shows have a lot of blacks, even though they make up only 13% of our population....
I notice that the fed govt has way, way too many blacks employed?....
and I notice that out of the thousands and thousands of white "storm chasers" the Driveby media found one solitary black guy to star in a show....
I could go on and on.....
and besides, the cave man discovered cooking over a fire....its been done since the dawn of humanity....in every single culture..
“Regardless of the fake outrage by academics and race hustlers, there does remain some remnants of racism that suppress capable, hard-working black entrepreneurs.”
“Black students who graduated in 199293 school year had an overall default rate that was over five times higher than white students and over nine times higher than Asian students. The differences for Hispanic students are not as large, but are still substantial. Hispanic students’ overall default rate was over twice that of white students and four times higher than Asian students. And these differences cannot be fully explained by differences in borrowing patterns or salaries. The 1994 percentage of monthly income going to student loan paymentsan indication of both how much debt a student has and their earningswas actually lowest for Hispanic students and only slightly higher than average for black students. ...
The median monthly loan payment as a percentage of monthly income in 1994 for recent 199293 graduates was 6.7 percent for the United States as a whole, 7.4 percent for Asian students, 7.2 percent for black students, 5.3 percent for Hispanic students, and 6.8 percent for white students.”
LC's, Heyward and Gates are three more in the area off the top of my head.
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