- Hardcover: 328 pages
- Publisher: The University of North Carolina Press; 1st Edition edition (November 1, 2008)
- Language: English
- ISBN-10: 080783243X
- ISBN-13: 978-0807832431
- Product Dimensions: 7.2 x 1.2 x 9.5 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
- Average Customer Review: 47 customer reviews
- Amazon Best Sellers Rank: #259,337 in Books (See Top 100 in Books)
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Holy Smoke: The Big Book of North Carolina Barbecue Hardcover – November 1, 2008
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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.
A refreshing, informative, and focused portrait of one of the region's iconic food traditions.--The Journal of Southern History
[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 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
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
A valuable addition to the barbecue lover's bookshelf.--Charleston City Paper
Sure to be a favorite with folks who love the Tar Heel state and its history and foodways.--Metro Magazine
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 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 definitive guide.--Appetite for Books
A fascinating book presented in an interesting fashion. It's not wide, but man is it deep.--BBQ Links
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Review by Certified Barbecue Judge (Memphis, Kansas City, North Carolina)
Good historical references, and some good recipes for 'Real Carolina BBQ"! What's not to love about this book.