Holy Smoke: The Big Book of North Carolina Barbecue

Holy Smoke: The Big Book of North Carolina Barbecue

by John Shelton Reed, Dale Volberg Reed, William McKinney

Holy Smoke: The Big Book of North Carolina BarbecueSee more details below


Holy Smoke: The Big Book of North Carolina Barbecue

Editorial Reviews

From the Publisher
[A] most worthy book about Tar Heel Barbecue. . . . An indispensable reference work. . . . The authors have carefully recorded first-person accounts of how these restaurateurs go about their business. It is as if they turned on the mike, asked the right question and got out of the way. . . . A fascinating account.--Jack Betts, CharlotteObserver.com

A valuable addition to the barbecue lover's bookshelf.--Charleston City Paper

A dance through the legends, history, fables and reality of North Carolina barbecue. . . . While laughing along with the fun stories, don't forget to take the recipes seriously.--Edible Piedmont

Maybe . . . you're wondering where the difference in barbecue styles comes from and why this difference is so fiercely contested. Or maybe you're interested in history or cultural history or North Carolina history. I've got just the book for you. . . . True Tar Heels will have a hard time giving this one away, so buy two.--Moreton Neal, MetroMagazine

The most definitive book . . . on the food that ties sons and daughters of The Old North State together by the taste buds.--Burlington, NC Times-News

Publishers Weekly
Starred Review.

North Carolina barbecue may be the most complex of a decidedly complicated American tradition, with perennial battles over sauce, meat, wood and countless other factors. Married collaborators the Reeds (1001 Things Everyone Should Know About the South), along with Carolina BBQ Society founder McKinney, help 'cue fans navigate the smoky waters of North Carolina cuisine-its history, practice and players-in this expert guide, tempered with a smart sense of humor and true love for the food (Carolina transplants, the Reeds don't take the region's legacy lightly). The Reeds trace the evolution of the cooking style from its first appearance in the late 1600s, revealing the 19th century origins of the vinegar-based sauce synonymous with the state. Though the focus in on pork, the Reeds delve deep into all facets of the cuisine, including its social and political significance, and offer tips on picking one's restaurants wisely, a blueprint for building your own pit, and recipes. Would-be Carolinian pit-masters will learn all they need about smoking butts as well as whole hogs, whipping up crucial sauces and sides, and preparing dessert (from homemade Krispy Kreme Bread Pudding to Moon Pies and wine jelly). Even if readers never attempt to recreate the region's trademark delicacies, they'll certainly gain a deeper appreciation and understanding for this remarkably complex regional style and the characters who keep it alive. 260 illus.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

The University of North Carolina Press
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7.40(w) x 9.60(h) x 1.30(d)

What People are saying about this

From the Publisher
Brimming with factoids, field intelligence, received wisdom, and fine art, Holy Smoke is a harmonic convergence that resonates with good-natured humor. It is as entertaining as it is informative.--John Egerton, author of Southern Food: At Home, on the Road, in History

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