Feb
2
Holy Smoke: The Big Book of North Carolina Barbecue
Posted by . Published on 02 February 2010, 5 Comments Received
- ISBN13: 9780807832431
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product DescriptionNorth 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 riv. . . More >>
Holy Smoke: The Big Book of North Carolina Barbecue
February 2nd, 2010 at 8:37 am
this is a great book, there are recipes, history lessons and local knowledge. anyone that wants to learn about N. C. bbq should get this book
Rating: 5 / 5
February 2nd, 2010 at 10:13 am
Bought it for my father-in-law for Christmas. We took turns reading it over the holiday. He and I agree of all the BBQ books we’ve read, Holy Smoke might just be the best.
It covers every aspect from history to recipes to making excellent BBQ at home. Highly recommended for fans of North Carolina barbeque.
Rating: 5 / 5
February 2nd, 2010 at 12:15 pm
“Holy Smoke: The Big Book of North Carolina Barbecue” by John Shelton Reed and Dale Volberg Reed ($30, University of North Carolina Press, 316 pp. ). This book does a great job of telling its story through its content supported by loads of pictures (although only black-and-white here). However, this book has a juicy back story that goes past being just an ode to the barbecue of its region. Everyone knows of the rivalry among the four major barbecue regions as to which one is the best. But North Carolina has its own rivalry within that rivalry between barbecue of the Piedmont and barbecue of Eastern North Carolina. The authors do a great job of telling that story, making this book all the better. This book, like the others, covers its topic in such a detailed manner that you’ll be an expert by the time you finish the book no matter if you’ve ever set foot in the Tarheel State or not.
Rating: 4 / 5
February 2nd, 2010 at 12:49 pm
This book is an excellent overview of North Carolina barbecue. What sets this book apart from others on the subject is the amount of detailed research. The authors not only did their homework, they interviewed many of the major figures in North Carolina barbecue first hand.
The unique structure makes the book very readable. First they give a detailed history of barbecue in North Carolina while touching on the debates that echo within the state as to what constitutes “real” barbecue and what does not. This ranges from the style of sauce and what cut of the pig is used, to what fuel does the cooking (wood vs. gas, electric, etc. ) Second, they go into the food in detail giving many excellent recipes and enough detail that even a barbecue novice could produce their own ‘cue. Finally (and my favorite part) are the interviews. The authors scoured the state, interviewing the important restaurant owners and pitmasters who make North Carolina the epicenter of barbecue as we know it.
Highly recommended for fans of good food and history.
Rating: 5 / 5
February 2nd, 2010 at 1:13 pm
This is a great book on North Carolina barbecue and is worthy of a spot next to “North Carolina Barbecue” by Bob Garner, another good read. They make you want to hit the NC barbecue trail!
Rating: 5 / 5