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Holy Smoke: The Big Book of North Carolina Barbecue
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Editorial Reviews
From 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.
Review
"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
See all Editorial Reviews
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.
Review
"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
See all Editorial Reviews
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87% buy the item featured on this page: Holy Smoke: The Big Book of North Carolina Barbecue $19.80 |
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4% buy Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue $11.53 |
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4% buy Backyard BBQ: The Art of Smokology $15.95 |
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3% buy Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint $16.49 |
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