Whole Hog Bbq

Author : Sam Jones
Publisher : Ten Speed Press
ISBN 13 : 0399581324
Total Pages : 210 pages
Book Rating : 4.28/5 ( download)

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Download or read book Whole Hog BBQ written by Sam Jones and published by Ten Speed Press. This book was released on 2019-05-07 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.

Author : Rodney Scott
Publisher : Clarkson Potter
ISBN 13 : 198482693X
Total Pages : 226 pages
Book Rating : 4.30/5 ( download)

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Download or read book Rodney Scott's World of BBQ written by Rodney Scott and published by Clarkson Potter. This book was released on 2021-03-16 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

Author : Bill Gillespie
Publisher : Page Street Publishing
ISBN 13 : 1624142214
Total Pages : 192 pages
Book Rating : 4.15/5 ( download)

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Download or read book The Smoking Bacon & Hog Cookbook written by Bill Gillespie and published by Page Street Publishing. This book was released on 2016-03-15 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.

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 : Rien Fertel
Publisher : Simon and Schuster
ISBN 13 : 1476793999
Total Pages : 288 pages
Book Rating : 4.93/5 ( download)

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Download or read book The One True Barbecue written by Rien Fertel and published by Simon and Schuster. This book was released on 2016-05-10 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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.”

Author : Michael Sullivan
Publisher :
ISBN 13 : 1592537871
Total Pages : 163 pages
Book Rating : 4.77/5 ( download)

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Download or read book How to Roast a Pig written by Michael Sullivan and published by . This book was released on 2013-05 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Roasting pigs and other whole animals is a cooking technique that is thousands of years old, but is a lost art. This nose-to-tail book reconnects you with this culinary mainstay.

Author : Michael Symon
Publisher : Clarkson Potter
ISBN 13 : 0804186588
Total Pages : 242 pages
Book Rating : 4.82/5 ( download)

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Download or read book Michael Symon's Playing with Fire written by Michael Symon and published by Clarkson Potter. This book was released on 2018-04-03 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

Author : Bill Gillespie
Publisher : Macmillan
ISBN 13 : 1624142249
Total Pages : 195 pages
Book Rating : 4.46/5 ( download)

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Download or read book The Smoking Bacon & Hog Cookbook written by Bill Gillespie and published by Macmillan. This book was released on 2016-03-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Smoking Bacon & Hog Cookbook is the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted including 35 bacon curing recipes. Bill Gillespie is the pitmaster of the award winning Smokin' Hoggz BBQ; in his second cookbook, he reveals all the trade secrets of preparing pork meat and the recipes that made his BBQ team the Grand Champions of the Jack Daniel's World Champion Invitational Barbeque and the American Royal Invitational-from smoked bacon and sausage to barbecued baby back ribs, pulled pork, tenderloin and the classic ham. He shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You'll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won't be able to stop talking about it. Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog. Readers also get an introduction to cooking with a variety of cookers and smokers. The Smoking Bacon & Hog Cookbook, with its simple yet masterful recipes, will have any pork-lover drooling over its pages, so you'll want to be sure to get one for yourself and a friend!

Author : John Shelton Reed
Publisher : Univ of North Carolina Press
ISBN 13 : 0807889717
Total Pages : 327 pages
Book Rating : 4.18/5 ( download)

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Download or read book Holy Smoke written by John Shelton Reed and published by Univ of North Carolina Press. This book was released on 2009-11-30 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, 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 : Elliott Moss
Publisher : Voyageur Press (MN)
ISBN 13 : 0760349703
Total Pages : 211 pages
Book Rating : 4.00/5 ( download)

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Download or read book Buxton Hall Barbecue's Book of Smoke written by Elliott Moss and published by Voyageur Press (MN). This book was released on 2016-10 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.