Whole hog barbecue, grilling, summer vegetables

“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers. Dr. Conyers is a rocket scientist at NASA, as well as a pitmaster. Good Food explores the men and women who have devoted their lives to slow and low cooking, and preparing meals over the embers, from Carolina barbecue to inspiration from the grills of Bombay and Southeast Asia. Plus, summer vegetables from the farmer’s market are ready for the flames.