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.
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Product Details
Author:
John Shelton Reed
Hardcover:
328 pages
Publisher:
The University of North Carolina Press
Publication Date:
November 01, 2008
Language:
English
ISBN:
080783243X
Product Length:
9.7 inches
Product Width:
7.32 inches
Product Height:
1.2 inches
Product Weight:
1.87 pounds
Package Length:
9.6 inches
Package Width:
7.1 inches
Package Height:
1.3 inches
Package Weight:
1.75 pounds
Average Customer Rating:
based on 14 reviews
Customer Reviews
Average Customer Review: ( 14 customer reviews )
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Most Helpful Customer Reviews
17 of 17 found the following review helpful:
The Book of North Carolina Barbecue Nov 15, 2008
By Lubin V. Prevatt
"prevatt"
This book covers the bases of North Carolina Barbecue. It discusses the history of North Carolina Barbecue, how to cook pork shoulders and whole hogs, gives recipes for famous Eastern and Piedmont barbecue sauces and various side dishes and desserts, and has interviews with the foremost North Carolina barbecue restaurant owners who cook in the traditional style. The book is fun, interesting, and informative. Highly recommended. Review by Certified Barbecue Judge (Memphis, Kansas City, North Carolina)
12 of 12 found the following review helpful:
Well Researched Mar 01, 2009
By A. Burtch
"NC Bluegrass"
This book is an excellent overview of North Carolina barbecue. What sets this book apart from others on the subject is the amount of detailed research. The authors not only did their homework, they interviewed many of the major figures in North Carolina barbecue first hand.
The unique structure makes the book very readable. First they give a detailed history of barbecue in North Carolina while touching on the debates that echo within the state as to what constitutes "real" barbecue and what does not. This ranges from the style of sauce and what cut of the pig is used, to what fuel does the cooking (wood vs. gas, electric, etc.) Second, they go into the food in detail giving many excellent recipes and enough detail that even a barbecue novice could produce their own 'cue. Finally (and my favorite part) are the interviews. The authors scoured the state, interviewing the important restaurant owners and pitmasters who make North Carolina the epicenter of barbecue as we know it.
Highly recommended for fans of good food and history.
16 of 19 found the following review helpful:
BBQ Odyssey Nov 18, 2008
By Robert P. Somers
"Bob from Baltimore"
Bob from Baltimore:
I am a native of Baltimore, Maryland; a state that was the most northern of the southern culture and most southern of northern industry, I have a foot (or toe) in both. I first sampled Carolina Barbecue (BBQ) in the mid 1970's after a sister-in-law married into a North Carolina family. Initially a culinary culture shock; that defied my notion of BBQ, but over the years I came to love the unique local food and the small family restaurants that purvey it. I had the opportunity of meeting the authors of Holy Smoke at a book signing near Chapel Hill, NC. Their knowledge of Southern food and cultural history runs deeper than their most recent work. The book is highly read-able and cleverly illustrated with old images of BBQ "joints", advertisement and other themes. John and Dale Reed aided by Bill McKinney have connected the dots of this pit cooked North Carolina Odyssey to reveal a portrait of tradition, community and rivalry. The only this missing was a scratch and sniff of hickory smoke.
5 of 5 found the following review helpful:
Wonderful book! Feb 08, 2009
By Robert Merhige
"military history fan"
This is a great book on North Carolina barbecue and is worthy of a spot next to "North Carolina Barbecue" by Bob Garner, another good read. They make you want to hit the NC barbecue trail!
5 of 5 found the following review helpful:
holy smoke!! Feb 07, 2009
By "pungo moon" I got this book as a gift for my husband for Christmas. Let me just say that we LOVE North Carolina barbecue. My husband has thoroughly enjoyed Holy Smoke. It is a great reference for the historical and cultural aspect of NC barbecue and also includes some very interesting and authentic recipes. The pictures are great too. He has several other books dedicated to North Carolina barbecue, but this one is unique.
based on 14 reviews
