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North Carolina Barbecue Flavored By Time
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Book Synopsis North Carolina Barbecue by : Bob Garner
Download or read book North Carolina Barbecue written by Bob Garner and published by John F. Blair, Publisher. This book was released on 1996 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: In North Carolina Barbecue, Bob Garner takes us on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy.
Download or read book Holy Smoke written by John Shelton Reed and published by . This book was released on 2016 with total page 0 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.
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.
Book Synopsis North Carolina Barbecue : Flavored by Time by : Bob Garner
Download or read book North Carolina Barbecue : Flavored by Time written by Bob Garner and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Soaked, Slathered, and Seasoned by : Elizabeth Karmel
Download or read book Soaked, Slathered, and Seasoned written by Elizabeth Karmel and published by John Wiley & Sons. This book was released on 2009-04-27 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.
Download or read book 12 Bones Smokehouse written by Bryan King and published by Quarto Publishing Group USA. This book was released on 2018-10-16 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. In this newly updated edition of 12 Bones Smokehouse, you won't have to wait until your next trip to the restaurant to sample some of your favorite BBQ mains and sides. You'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: ·12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; ·more sides than you could possibly finish ·pies, cookies, and even a cake or two to satisfy any sweet tooth ·and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces!Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.
Book Synopsis Bob Garner's Book of Barbeque by : Bob Garner
Download or read book Bob Garner's Book of Barbeque written by Bob Garner and published by . This book was released on 2024-05-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bob Garner's previous books are combined, updated, and expanded into one volume, creating the ultimate reference to North Carolina barbecue.
Book Synopsis Foods That Make You Say Mmm-mmm by : Bob Garner
Download or read book Foods That Make You Say Mmm-mmm written by Bob Garner and published by John F Blair Pub. This book was released on 2014 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, Garner discusses signature North Carolina dishes and provides historical background, recipes, preparation tips, and listings of venues
Book Synopsis The Gospel of Barbecue by : Honorée Fanonne Jeffers
Download or read book The Gospel of Barbecue written by Honorée Fanonne Jeffers and published by Kent State University Press. This book was released on 2000 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: The title poem of this collection tells of the creation of barbecue, how slaves cooked their masters' scraps into a survival food that became a cuisine. Powerful and moving, these poems teach how the nasty leftovers in life can be transformed into music, scripture, celebration.
Book Synopsis Bob Garner's Guide to North Carolina Barbecue by : Bob Garner
Download or read book Bob Garner's Guide to North Carolina Barbecue written by Bob Garner and published by John F. Blair, Publisher. This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1924, Bob Melton of Rocky Mount opened one of North Carolina's first sit-down barbecue restaurants. About the same time, Sid Weaver and Jess Swicegood built modest structures to replace the side-by-side tents on Lexington's courthouse square where they had been selling barbecue since 1919. Ever since then, one of the favorite pastimes in the state has been searching for good barbecue joints. In 1994, Bob Garner began doing short features about barbecue for UNC-TV's statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time and produced a one-hour television special based on the book. He was soon known as "the barbecue man" in North Carolina. In this book, Garner describes what he feels are the 100 best barbecue restaurants in the state. They range from well-known establishments to little-known holes in the wall. In Bob Garner's Guide to North Carolina Barbecue, you'll find the authoritative reference for those interested in preserving the tradition of a disappearing, rural-based lifestyle through the patronage of great barbecue joints from the mountains to the sea. Book jacket.
Download or read book Pitmaster written by Andy Husbands and published by Fair Winds Press (MA). This book was released on 2017-03-15 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
Book Synopsis The One True Barbecue by : Rien Fertel
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.”
Book Synopsis The Southern Tailgating Cookbook by : Taylor Mathis
Download or read book The Southern Tailgating Cookbook written by Taylor Mathis and published by UNC Press Books. This book was released on 2013-08-05 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to tailgating enthusiast Taylor Mathis, "You'll understand why a game day in the South is unlike any other" when you read this cookbook. Mathis traveled across twelve states to document the favorite foods and game-day traditions embraced by thousands of fans at colleges and universities throughout the football-crazy South. Featuring 110 vibrant recipes inspired by Mathis's tailgating tours, The Southern Tailgating Cookbook is chock-full of southern football culture, colorful photographs of irresistible dishes from simple to extravagant, and essential preparation instructions. Recipes cover a full day of dishes, with meals for every taste. From Chicken-Sweet Potato Kabobs to Zesty Arugula and Kale Salad to Deep-Fried Cookie Dough, there is something for every fan. Mathis also serves up day-before checklists, advice on packing for a tailgate, food safety information, and much more. His entertaining rundowns on unique southern football traditions--from fans' game-day attire and hand signals to the music of the marching bands--are sure to lift both seasoned and novice tailgaters to greater heights of tailgate pleasure.
Download or read book Lemonade written by Fred Thompson and published by ReadHowYouWant.com. This book was released on 2010 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares recipes for traditional scratch lemonades--including strawberry-rhubarb lemonade, tea-monade, and watermelon lemonade--as well as libations containing curacao, peach schnapps, and Southern Comfort.
Book Synopsis Big Bob Gibson's BBQ Book by : Chris Lilly
Download or read book Big Bob Gibson's BBQ Book written by Chris Lilly and published by Clarkson Potter. This book was released on 2010-10-27 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.
Book Synopsis The Thrill of the Grill by : Christopher Schlesinger
Download or read book The Thrill of the Grill written by Christopher Schlesinger and published by Harper Collins. This book was released on 2009-06 with total page 635 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ... Expert advice on getting your grill set up 190 sensational recipes from appetizers to dessert Great tips for grilling foods to perfection An up-to-date guide to barbecuing An indispensable list of tools you'll need to have
Download or read book Meathead written by Meathead Goldwyn and published by HarperCollins. This book was released on 2016-05-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
