January 6th. 2023

The History of Michigan BBQ: From Pioneers to Pitmasters

Barbecue has a rich and storied history in the state of Michigan, where people have been slow-cooking meats over fire and smoke for generations. In this blog post, we'll take a look at the history of Michigan BBQ, from its roots in frontier times to its present-day status as a beloved culinary tradition.

The Early Days of Michigan BBQ

Michigan's BBQ history dates back to the pioneer days, when settlers were first moving into the state. With no grocery stores or fast food restaurants, settlers had to find ways to preserve their meat for the winter months. Smoking and slow-cooking over a low heat was one of the most effective methods, and soon became a staple of the Michigan diet.

In the early days of Michigan BBQ, settlers would use a simple pit made from stones and clay to slow-cook their meat. The pit was dug into the ground and lined with stones to retain heat. A fire was built inside the pit, and the meat was placed on a grate above the fire. The pit was then covered with dirt and left to smoke for several hours, producing juicy, tender, and flavorful meat.

BBQ in the 20th Century

In the 20th century, BBQ in Michigan evolved as new cooking methods and equipment became available. During the 1950s and 60s, gas and charcoal grills became popular, and many Michigan residents started to switch from traditional pit cooking to grilling. However, pit cooking remained popular among those who wanted to maintain the traditional taste and flavor of Michigan BBQ.

In the 1980s and 90s, a new generation of Michigan pitmasters started to emerge, bringing new techniques and flavors to the tradition. These pitmasters started to experiment with different wood types and spice blends, and began to incorporate new styles of BBQ from around the country. This new era of BBQ in Michigan saw the rise of BBQ competitions and festivals, where pitmasters could showcase their skills and compete for prizes.

The Present Day

Today, Michigan BBQ is a thriving tradition, with pitmasters and BBQ enthusiasts throughout the state. From traditional pit cooking to modern, high-tech smokers, there are many different styles and techniques used to produce Michigan BBQ. Some pitmasters focus on classic, slow-cooked ribs, while others specialize in brisket, pulled pork, and other BBQ favorites.

Whether you're a long-time Michigan resident or just visiting the state, there's no shortage of delicious BBQ to be found. From small, family-owned BBQ joints to large festivals and competitions, there's something for everyone in the world of Michigan BBQ. So next time you're in the mood for some delicious, slow-cooked meat, be sure to head to one of the many Michigan BBQ restaurants or events and taste the history and tradition of Michigan BBQ for yourself.

Written by: Alan W. Ludwig

Pit Master/ Owner of Burnt Barrel BBQ Co.