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Whole Hog Bbq

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Author by : Sam Jones
Languange Used : en
Release Date : 2019-05-07
Publisher by : Ten Speed Press

ISBN : 9780399581328

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....

Whole Hog Bbq

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Author by : Sam Jones
Languange Used : en
Release Date : 2019-05-07
Publisher by : Ten Speed Press

ISBN : 9780399581335

Rodney Scott S World Of Bbq

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Author by : Rodney Scott
Languange Used : en
Release Date : 2021-03-16
Publisher by : Clarkson Potter

ISBN : 9781984826930

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....

The Smoking Bacon Hog Cookbook

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Author by : Bill Gillespie
Languange Used : en
Release Date : 2016-03-15
Publisher by : Macmillan

ISBN : 9781624142246

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!...

The One True Barbecue

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Author by : Rien Fertel
Languange Used : en
Release Date : 2017-05-30
Publisher by : Simon and Schuster

ISBN : 9781476793986

"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 onto the heritage and the secrets of America traditional barbecue, "--Amazon.com....

Holy Smoke

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Author by : John Shelton Reed
Languange Used : en
Release Date : 2016-06-30
Publisher by : UNC Press Books

ISBN : 9781469629674

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....

Buxton Hall Barbecue S Book Of Smoke

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Author by : Elliott Moss
Languange Used : en
Release Date : 2016-10
Publisher by : Voyageur Press (MN)

ISBN : 9780760349700

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina....

Going Whole Hog

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Author by :
Languange Used : en
Release Date : 2023
Publisher by :

ISBN : 9798988512004

"In the Palmetto State, barbecue is not a cooking method but a serving of our cultural heritage, one primarily flavored by time, smoke...and four different sauces. Our barbecue tradition is deeply rooted in history. Some even argue South Carolina is the birthplace of barbecue. Whether it's whole hog cooked for hours over hardwood coals or the unique delicacy known as hash, SC BBQ offers a rich buffet of flavors and experiences. While it's true this authentic collection comes from some of SC's most renowned pitmasters, many are family recipes - some generations old - from SC's best backyard and competition cooks. Sauces and rubs, meats, hash, sides, and desserts: each enjoys a dedicated chapter. Beyond the recipes, you'll enjoy the histories and special features spotlighting the people who have made South Carolina barbecue what it is today. Going Whole Hog is more than just a collection of recipes; it's a journey through South Carolina's BBQ heritage. It explores the state's traditional BBQ techniques practiced by those manning the backyard grill, taking the competition stage, or working the pits at historic restaurants. Each recipe and story is a testament to the authentic BBQ culture that thrives in the Palmetto State. From the tangy vinegar sauce of Eastern SC to the staple mustard sauce of the Midlands, each region brings its unique twist. The book also covers hash recipes, a South Carolina original, from the yellow hash of the Lowcountry and Midlands to the beef hash of the Upstate. But it's not just about the sauces and meats. This book delves into the sides and desserts that complete the BBQ experience. From staples like collard greens and baked beans to regional favorites like chicken bog, catfish stew and tomato pie, these recipes reflect SC. This collection also pays homage to the pitmasters who have shaped South Carolina's BBQ scene, from early pioneers like Big Joe Bessinger and Earl Dukes to today's legends John Lewis and Rodney Scott. In addition, it provides a guide to BBQ pit building, offering instructions for constructing your own cinder block pit, and a simple approach to cooking whole hogs. In essence, "Going Whole Hog" is a celebration of South Carolina's BBQ heritage, a tribute to the pitmasters who have shaped it, and a guide for those who wish to carry on the tradition. It's a testament to the cultural influences of SC BBQ"--...

Holy Smoke

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Author by : John Shelton Reed
Languange Used : en
Release Date : 2009-11-30
Publisher by : Univ of North Carolina Press

ISBN : 9780807889718

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....

Life Of Fire

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Author by : Pat Martin
Languange Used : en
Release Date : 2022-03-15
Publisher by : Clarkson Potter

ISBN : 9781984826138

“The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.”—Andrew Zimmern ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure—a life of fire that will transform the way you cook....