The Case for Cocoa in Your Brisket Rub
Why cocoa powder belongs in a competition brisket rub — and how coffee, ancho chile, and 14 hours at 225°F build bark you can't stop eating.
James Okafor
Why cocoa powder belongs in a competition brisket rub — and how coffee, ancho chile, and 14 hours at 225°F build bark you can't stop eating.
History education's progress narrative leaves students unprepared for regression. Teaching contingency — not inevitability — builds real civic resilience.
When a TikTok gets the Bay of Pigs date wrong and six students believe it, the problem isn't laziness — it's how viral platforms rewire what counts as fact.