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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
 

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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

Overview

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.

Editorial Reviews

From the Publisher
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

It is a treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing served in the South that is better than fried chicken.--Nicki Leone, BiblioBuffet.com

What every book on barbecue should aim to be: well-researched, wide-ranging, funny, lavishly illustrated, and just downright enjoyable.--alforno.blogspot.com

The authors show that barbecue is more than just a meal. Love, hardship, and generations of striving go into every morsel of this 'white and brown.' All visitors to North Carolina should keep this relevant guide at their fingertips.--Gastronomica

John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.--Mountain Xpress

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.

Product Details

ISBN-13:
9780807832431
Publisher:
The University of North Carolina Press
Publication date:
11/01/2008
Edition description:
1
Pages:
328
Sales rank:
878,618
Product dimensions:
7.40(w) x 9.60(h) x 1.30(d)

What People are Saying About This

From the Publisher
I admire the heck out of Holy Smoke. It's smart. And it's oftentimes funny. For believers in North Carolina barbecue, for the faithful who seek the smoky grail, this is it, the gospel truth.--John T Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South

Meet the Author

John Shelton Reed and his wife, Dale Volberg Reed, live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. They have collaborated on other books, including 1001 Things Everyone Should Know about the South and Cornbread Nation 4: The Best of Southern Food Writing.

Dale Volberg Reed and her husband, John Shelton Reed, live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. They have collaborated on other books, including 1001 Things Everyone Should Know about the South and Cornbread Nation 4: The Best of Southern Food Writing.

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