The year was 1902 and the faithful at Denver's Campbell Chapel African Methodist Episcopal Church decided to have a fundraiser serving up some of this flock's famous barbecue.
"This method of serving meat is descended from the sacrificial altars of the time of Moses when the priests of the temple got their fingers greasy and dared not wipe them on their Sunday clothes," pitmaster Columbus B. Hill told the Denver Times during the feast. "They discovered then the rare, sweet taste of meat flavored with the smoke of its own juices."
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