JOHN SHELTON REED and 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. WILLIAM MCKINNEY founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia.
[A] funny, fantastically southern memoir of the infamous East-West
brawl over North Carolina barbecue. . . . Everything we ever wanted
to know about the history of the 'cue, the sauce, and the people
behind this Tar Heel tradition.--Southern Living
A comprehensive and entertaining exploration of the Tar Heel
barbecue tradition. . . . Holy Smoke is full of everything you
might want to know about Tar Heel 'cue, and probably more.--The
Weekly Standard
A cultural and culinary history of barbecue . . . the book includes
directions on shaping cornmeal into perfect hush puppies, a who's
who of the region's pit masters, and mouthwatering photographs of
sizzling pigs.--The Chronicle of Higher Education
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
A fine book, one that every Tar Heel, whether born and bred or
merely welcomed and fed, needs to read carefully.--Tim Tyson,
Raleigh News & Observer
Does the world really need another barbecue book?' The answer is
yes, thanks to the book's dozens of useful recipes (some lending
credence to the claim that three pillars of Southern cooking are
sugar, salt and fat), hundreds of evocative illustrations and
photos, and a narrative spiced with historical anecdotes.--The Wall
Street Journal
Filled with history, interviews and all kinds of kooky heirloom
Southern recipes, this is a lovingly curated book on the
'barbaculture' of the Tar Heel state.--Chile Pepper
Part cultural history, part cookbook, Holy Smoke . . . may be the
best tome ever written about pulled pork.--The Atlanta
Journal-Constitution
Part-cookbook-part-manual . . . and an excellent guide to the Tar
Heel state's distinctive interpretation of a great American cooking
style.--The Christian Science Monitor
This heartfelt, thorough, witty compendium of the state's barbecue
places, pitmasters, pig pickins, history lessons, tall tales and
basic recipes makes me bone-deep homesick in a way I haven't felt
in years.--Rachel Wharton, The Art of Eating
|
Ask a Question About this Product More... |
|
