A living record of American barbecue
Why we cook
the way we do.
Region by region.
An ongoing research and classification project documenting American barbecue traditions, regional identity, history, technique, and doctrine.
Receive Atlas updatesProject / Introduction
01 / Research
About the Atlas
Why do we cook barbecue the way we do, and what makes a regional tradition distinct?
I’m developing the American Barbecue Atlas to examine those questions through history, technique, ingredients, geography, and the people carrying traditions forward. The work distinguishes documented evidence from inherited explanations and considers what changes as cooking practices move between regions and generations.
Research and website development are ongoing.
02 / Creator
About the creator
Colby Brownlee is a chef and pitmaster whose work has taken him through Southern California, Texas, the Carolinas, and Northern Michigan. He created the American Barbecue Atlas to investigate the traditions he has worked within and encountered, and the explanations people give for how those traditions developed.
03 / Dispatches
Receive Atlas updates
Published research, field notes, and news as the project develops.
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04 / Research contact
Have something to contribute?
Historical records, family accounts, photographs, corrections, and local knowledge can help inform the research.