"An enjoyable read."
-
H-Net Reviews"A definitive guide."
-
Appetite for Books"A celebration of the pig's deep connection to the history and culture of the Tar Heel State. . . . The research is astounding, as evidenced by an impressive collection of anecdotal facts and historical photographs. . . . No stone is left unturned, and the book, as well as the story of North Carolina barbecue, is the better for it."
-
Journal of Southern History"A refreshing, informative, and focused portrait of one of the region's iconic food traditions."
-
The Journal of Southern History"One of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition."
-
Sandlapper"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"In a state where barbecue rules, this is the constitution. It's also a field guide and a backyard manual for how to prepare barbecue and the proper sides properly. Brightly written and profusely illustrated, it's often funny, too. Good food writing is always fun. This rates as a treat."
-News-Record.com, Greensboro
"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"Should bring readers to a deeper respect for an American art form."
-
Southern Cultures"Part-cookbook-part-manual . . . and an excellent guide to the Tar Heel state's distinctive interpretation of a great American cooking style."
-
Christian Science Monitor"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"Captures the near-religious fervor that devotees have for this succulent sustenance."
-
Duke Magazine"What every book on barbecue should aim to be: well-researched, wide-ranging, funny, lavishly illustrated, and just downright enjoyable."
-alforno.blogspot.com
"Part cookbook, part how-to manual for the backyard barbecuer and part historical treatise. . . . This well-researched book is a hymn of praise to those pitmasters who have long labored over fires fueled by hickory and smoke."
-
Blue Ridge Country"A fascinating book presented in an interesting fashion. It's not wide, but man is it deep."
-
BBQ Links"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"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"
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"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"[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 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"'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."
-
Wall Street Journal"Jam-packed with entertaining and authoritative history, culture, personality sketches, and thoughtful opinion."
-D.G. Martin, syndicated columnist
"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"[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"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"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"An apogee on all things barbecue. . . . Much more than a simple collection of recipes, the book supplements its exploration of this regional favorite by delving into the history of North Carolina barbecue. . . . And of course, there's no shortage of recipes and cooking techniques presented here, covering not only the meat, but a variety of side dishes, deserts, and even that signature Southern beverage, iced tea."
-
WNC Magazine
