From Barbycu To Barbecue

Author : Joseph R. Haynes
Publisher : Univ of South Carolina Press
ISBN 13 : 1643363921
Total Pages : 302 pages
Book Rating : 4.29/5 ( download)

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Download or read book From Barbycu to Barbecue written by Joseph R. Haynes and published by Univ of South Carolina Press. This book was released on 2023-07-11 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning barbecue cook boldly asserts that southern barbecuing is a unique American tradition that was not imported. The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.

Author : Robert F. Moss
Publisher : University of Alabama Press
ISBN 13 : 081731718X
Total Pages : 290 pages
Book Rating : 4.88/5 ( download)

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Download or read book Barbecue written by Robert F. Moss and published by University of Alabama Press. This book was released on 2010-08-20 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue's iconic status today.

Author : Robb Walsh
Publisher : University of Texas Press
ISBN 13 : 0292745907
Total Pages : 300 pages
Book Rating : 4.02/5 ( download)

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Download or read book Barbecue Crossroads written by Robb Walsh and published by University of Texas Press. This book was released on 2013-06-06 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.

Author : Robb Walsh
Publisher : Univ of TX + ORM
ISBN 13 : 0292745893
Total Pages : 300 pages
Book Rating : 4.96/5 ( download)

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Download or read book Barbecue Crossroads written by Robb Walsh and published by Univ of TX + ORM. This book was released on 2013-06-06 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.

Author : Ardie A. Davis
Publisher : Andrews McMeel Publishing
ISBN 13 : 0740790226
Total Pages : 242 pages
Book Rating : 4.25/5 ( download)

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Download or read book America's Best BBQ written by Ardie A. Davis and published by Andrews McMeel Publishing. This book was released on 2009-05-01 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.

Author : John Shelton Reed
Publisher : UNC Press Books
ISBN 13 : 1469629674
Total Pages : 336 pages
Book Rating : 4.74/5 ( download)

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Download or read book Holy Smoke written by John Shelton Reed and published by UNC Press Books. This book was released on 2016-06-30 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Author : Wilber W. Caldwell
Publisher : Pineapple Press Inc
ISBN 13 : 1561643335
Total Pages : 130 pages
Book Rating : 4.32/5 ( download)

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Download or read book Searching for the Dixie Barbecue written by Wilber W. Caldwell and published by Pineapple Press Inc. This book was released on 2005 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Searching for the Dixie Barbecue, with its thought-provoking text and many black and white photos, is a culinary and cultural saga. Here are glimpses of a fragment of society still tenaciously clinging to deep-rooted, primal instincts; to legends of the American frontier; and to the hand-me-down, rural traditions of the Deep South. This is a story about (among other things) regional pride, homespun cookery, backwoods lore, self-effacing redneck humor, shameless braggadocio, macho self-imagery, carnivorous bravado, porcine fundamentalism, boldfaced lies, and both culinary and social intransigence. This book will supply you with the elusive answers to three questions: What is real barbecue? How do you find it? and What does it mean to be Southern?

Author : Jonathan Deutsch
Publisher : Reaktion Books
ISBN 13 : 1780232985
Total Pages : 144 pages
Book Rating : 4.80/5 ( download)

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Download or read book Barbecue written by Jonathan Deutsch and published by Reaktion Books. This book was released on 2014-04-15 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have a monopoly on it—from Mongolian lamb to Fijian pig and Chinese char siu, barbecue’s endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue’s status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.

Author : Steven Raichlen
Publisher : Workman Publishing Company
ISBN 13 : 0761159584
Total Pages : 785 pages
Book Rating : 4.82/5 ( download)

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Download or read book BBQ USA written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2003-04-22 with total page 785 pages. Available in PDF, EPUB and Kindle. Book excerpt: Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Author : Mike Heneberry
Publisher : Peter Pauper Press, Inc.
ISBN 13 : 1441300163
Total Pages : 161 pages
Book Rating : 4.64/5 ( download)

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Download or read book The Little Black Book of Barbecue written by Mike Heneberry and published by Peter Pauper Press, Inc.. This book was released on with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: This popular barbecue cookbook includes recipes for burgers, steaks, pork, chicken, and seafood, along with veggie dishes, sides, and spice rubs---everything you need to become King of the Grill!