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Holy Smoke: The Big Book of North Carolina Barbecue

by

Holy Smoke: The Big Book of North Carolina Barbecue Cover

 

Synopses & Reviews

Publisher Comments:

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.

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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

About the Author

John Shelton Reed and Dale Volberg Reed live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. They have collaborated on other books, including 1001 Things Everyone Should Know about the South and Cornbread Nation 4: The Best of Southern Food Writing. Dale Volberg Reed and John Shelton Reed live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. They have collaborated on other books, including 1001 Things Everyone Should Know about the South and Cornbread Nation 4: The Best of Southern Food Writing. William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia.

Product Details

ISBN:
9780807832431
Author:
Reed, John Shelton
Publisher:
University of North Carolina Press
With:
McKinney, Will
Contribution:
McKinney, Will
Author:
Reed, Dale Volberg
Author:
McKinney, Will
Subject:
Barbecue cookery
Subject:
North carolina
Subject:
Methods - Barbecue & Grilling
Subject:
Regional & Ethnic - American - Southern States
Subject:
Barbecue cookery -- North Carolina.
Subject:
Barbecue
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
Son; Greensboro; sauce; dip; slaw; sandwich; cornbread; hushpuppies; stew;
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
North Carolina; barbecue; barbeque; BBQ; whole hog; culinary history; Lexington-style; sauce recipes; pit construction; Skylight Inn; Lexington Barbecue; Stamey; Stamey s; vinegar; slow food; pork; pork shoulder; locavore; Tar Heel; Piedmont; barbecue; Sk
Subject:
barbeque
Subject:
BBQ
Subject:
whole hog
Subject:
culinary history
Subject:
Lexington-style
Subject:
sauce recipes
Subject:
pit construction
Subject:
Skylight Inn
Subject:
Lexington Barbecue
Subject:
Stamey
Subject:
Stamey s
Subject:
Vinegar
Subject:
Slow Food
Subject:
Pork
Subject:
pork shoulder
Subject:
locavore
Subject:
Tar Heel
Subject:
Piedmont
Subject:
Goldsboro
Subject:
Ed Mitchel
Subject:
Kitty Hawk
Subject:
Allen
Subject:
Son
Subject:
Greensboro
Subject:
Sauce
Subject:
dip
Subject:
slaw
Subject:
Sandwich
Subject:
Corn bread
Subject:
hushpuppies
Subject:
stew
Subject:
Allen & Son
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Nor
Subject:
th Carolina
Copyright:
Publication Date:
20081131
Binding:
HARDCOVER
Language:
English
Illustrations:
260, 260 illus., 2-color throughout
Pages:
328
Dimensions:
9.5 x 7.25 in

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » United States » Southern
Science and Mathematics » Biology » Evolution

Holy Smoke: The Big Book of North Carolina Barbecue New Hardcover
0 stars - 0 reviews
$33.00 In Stock
Product details 328 pages University of North Carolina Press - English 9780807832431 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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