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Holy Smoke: The Big Book of North Carolina Barbecue
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Holy Smoke: The Big Book of North Carolina Barbecue
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by John Shelton Reed, Dale Volberg Reed, and William McKinney
Sales Rank : 102219
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Product Review
"Even if it didn't taste so good, we would like North Carolina barbecue for its inspirational nature. Like chile in New Mexico and cheese curds in Wisconsin, its rituals and lore stir passionate symposia, infusing ###Holy Smoke# with a sense of purpose that is biblical."
Jane and Michael Stern, Roadfood.com
"Holy Smoke embraces the subtleties and complexities of our exquisite state dish and all the lore that surrounds it. Whether considering Eastern style or Lexington style, this wonderful book is as enticing as a tray of outside coarse-chopped with hushpuppies and a Cheerwine at Lexington =1--not that I'm preferential."
Jerry Bledsoe
"Southern studies guru John Shelton Reed and fellow pork pro Dale Volberg Reed have teamed up with pig-pushing alum William McKinney to give us the first definitive guide to the people, places and culinary secrets behind the world's best barbecue."
Carolina Arts & Sciences News
"Sure to be a favorite with folks who love the Tar Heel state and its history and foodways."
Metro Magazine
"Sheer fun. . . . Informative, fast-paced, thorough, and filled with facts. I was reading through it the other evening and could have sworn I smelled the sharp, smoky aroma of pork slowly cooking over hickory coals."
Jack Betts, The Charlotte Observer
Product Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.
Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.
Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
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