Historically, barbecue has been a cheap and delicious way to cook meat — principally by Black pitmasters who lived in poverty. Now, ‘cue joints win prestigious awards and can charge top dollar. But a lot of media attention has centered on white cooks, who make up a fraction of pitmasters. Marketplace’s Andy Uhler visited a few Texas barbecue restaurants to look at what some are calling the gentrification of barbecue. We’ll also tackle last week’s jobless claims, hear how the John Deere strike is affecting rural America and examine how climate change is likely to reshape migration.