The One True Barbecue

"In the spirit of the oral historians who tracked down and told the stories of America original bluesmen, this is a journey into the southern heartland (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold ...

The One True Barbecue

The One True Barbecue

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”

More Books:

The One True Barbecue
Language: en
Pages: 288
Authors: Rien Fertel
Categories: Cooking
Type: BOOK - Published: 2017-05-30 - Publisher: Simon and Schuster

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and
An American Festival of World Capitals
Language: en
Pages: 299
Authors: Laura Bergheim
Categories: Architecture
Type: BOOK - Published: 1997-04 - Publisher: John Wiley & Sons Incorporated

Includes brief histories and offers travel and contact information for American capitals of arts, crafts, sports, food, and culture
San Diego Magazine
Language: en
Pages:
Authors: Laura Bergheim
Categories: San Diego (Calif.)
Type: BOOK - Published: 1993-11 - Publisher:

Books about San Diego Magazine
Art Culinaire
Language: en
Pages:
Authors: Laura Bergheim
Categories: Cooking
Type: BOOK - Published: 1993 - Publisher:

Books about Art Culinaire
The National Culinary Review
Language: en
Pages:
Authors: Laura Bergheim
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher:

Books about The National Culinary Review

Popular All Time

While Justice Sleeps
Dirty Martini
21st Birthday
The Final Twist
A Gambling Man
Alias Grace
The Devil May Dance
Ocean Prey
A Villa in Sicily: Capers and a Calamity (A Cats and Dogs Cozy Mystery—Book 4)
Purple Cane Road
The Plot
Darkness, Take My Hand
The Good Sister
Murder at Ochre Court
Frightfully Fortune
Grand Slam Murders
The Devil's Hand
Black Widows

Recent Books: