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Holy Smoke: The Big Book of North Carolina Barbecue, by John Shelton Reed, Dale Volberg Reed
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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.
- Sales Rank: #727981 in Books
- Brand: Brand: The University of North Carolina Press
- Published on: 2008-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 7.25" w x 1.25" l, 1.87 pounds
- Binding: Hardcover
- 328 pages
- Used Book in Good Condition
From Publishers Weekly
Starred 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
A refreshing, informative, and focused portrait of one of the region's iconic food traditions.--The Journal of Southern History
[A] most worthy book about Tar Heel Barbecue. . . . An indispensable reference work. . . . The authors have carefully recorded first-person accounts of how these restaurateurs go about their business. It is as if they turned on the mike, asked the right question and got out of the way. . . . A fascinating account.--Jack Betts, CharlotteObserver.com
A fine book, one that every Tar Heel, whether born and bred or merely welcomed and fed, needs to read carefully.--Tim Tyson, Raleigh News & Observer
An apogee on all things barbecue. . . . Much more than a simple collection of recipes, the book supplements its exploration of this regional favorite by delving into the history of North Carolina barbecue. . . . And of course, there's no shortage of recipes and cooking techniques presented here, covering not only the meat, but a variety of side dishes, deserts, and even that signature Southern beverage, iced tea.--WNC Magazine
A valuable addition to the barbecue lover's bookshelf.--Charleston City Paper
Sure to be a favorite with folks who love the Tar Heel state and its history and foodways.--Metro Magazine
A dance through the legends, history, fables and reality of North Carolina barbecue. . . . While laughing along with the fun stories, don't forget to take the recipes seriously.--Edible Piedmont
A celebration of the pig's deep connection to the history and culture of the Tar Heel State. . . . The research is astounding, as evidenced by an impressive collection of anecdotal facts and historical photographs. . . . No stone is left unturned, and the book, as well as the story of North Carolina barbecue, is the better for it.--Journal of Southern History
A definitive guide.--Appetite for Books
A fascinating book presented in an interesting fashion. It's not wide, but man is it deep.--BBQ Links
Southern studies guru John Shelton Reed and fellow pork pro Dale Volberg Reed have teamed up with pig-pushing alum William McKinney to give us the first definitive guide to the people, places and culinary secrets behind the world's best barbecue.--Carolina Arts & Sciences News
Highly entertaining and guaranteed to whet your appetite for you-know-what.--Fayetteville Observer
One of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.--Sandlapper
Maybe . . . you're wondering where the difference in barbecue styles comes from and why this difference is so fiercely contested. Or maybe you're interested in history or cultural history or North Carolina history. I've got just the book for you. . . . True Tar Heels will have a hard time giving this one away, so buy two.--Moreton Neal, MetroMagazine
The most definitive book . . . on the food that ties sons and daughters of The Old North State together by the taste buds.--Burlington, NC Times-News
The book leaves no glowing coal unturned in its examination of our state's barbecue history, cooking techniques, recipes, and characters who have honed the fine art of turning hogs into something heavenly.--Our State
Should bring readers to a deeper respect for an American art form.--Southern Cultures
Does the world really need another barbecue book?' The answer is yes, thanks to the book's dozens of useful recipes (some lending credence to the claim that three pillars of Southern cooking are sugar, salt and fat), hundreds of evocative illustrations and photos, and a narrative spiced with historical anecdotes.--The Wall Street Journal
A cultural and culinary history of barbecue . . . the book includes directions on shaping cornmeal into perfect hush puppies, a who's who of the region's pit masters, and mouthwatering photographs of sizzling pigs.--The Chronicle of Higher Education
Brings to life the state treasure that North Carolina has in barbecue, and in the people who practice it.--Michael Hastings, Winston-Salem Journal
Captures the near-religious fervor that devotees have for this succulent sustenance.--Duke Magazine
[A] funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the 'cue, the sauce, and the people behind this Tar Heel tradition.--Southern Living
A darn good book.--Kathleen Purvis, The Charlotte Observer
If this book doesn't set your mouth to watering, then you need your taste buds checked.--Ben Steelman, Wilmington Star-News
Filled with history, interviews and all kinds of kooky heirloom Southern recipes, this is a lovingly curated book on the 'barbaculture' of the Tar Heel state.--Chile Pepper
In a state where barbecue rules, this is the constitution. It's also a field guide and a backyard manual for how to prepare barbecue and the proper sides properly. Brightly written and profusely illustrated, it's often funny, too. Good food writing is always fun. This rates as a treat.--News-Record.com, Greensboro
A comprehensive and entertaining exploration of the Tar Heel barbecue tradition. . . . Holy Smoke is full of everything you might want to know about Tar Heel 'cue, and probably more.--The Weekly Standard
One thing guaranteed to start an argument in North Carolina is barbecue. Thus, it takes a little courage to write a book on the subject. The Reeds . . . try hard to be scrupulously fair to both the Eastern and Piedmont barbecue camps.--StarNewsOnline.com
It's here. Not another guide to North Carolina barbecue restaurants . . . [but] 'an exploration of the Tar Heel barbecue tradition.' While Holy Smoke is assuredly about food, it is more, in my mind, about 'foodways'--the roots and evolution of the food, which more than any other, is identified with the people of this state and its history and traditions.--Carroll Leggett, MetroMagazine
Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.--The Atlanta Journal-Constitution
Part-cookbook-part-manual . . . and an excellent guide to the Tar Heel state's distinctive interpretation of a great American cooking style.--The Christian Science Monitor
This heartfelt, thorough, witty compendium of the state's barbecue places, pitmasters, pig pickins, history lessons, tall tales and basic recipes makes me bone-deep homesick in a way I haven't felt in years.--Rachel Wharton, The Art of Eating
Part cookbook, part how-to manual for the backyard barbecuer and part historical treatise. . . . This well-researched book is a hymn of praise to those pitmasters who have long labored over fires fueled by hickory and smoke.--Blue Ridge Country
Sheer fun. . . . Informative, fast-paced, thorough, and filled with facts. I was reading through it the other evening and could have sworn I smelled the sharp, smoky aroma of pork slowly cooking over hickory coals.--Jack Betts, The Charlotte Observer
It is a treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing served in the South that is better than fried chicken.--Nicki Leone, BiblioBuffet.com
What every book on barbecue should aim to be: well-researched, wide-ranging, funny, lavishly illustrated, and just downright enjoyable.--alforno.blogspot.com
The authors show that barbecue is more than just a meal. Love, hardship, and generations of striving go into every morsel of this 'white and brown.' All visitors to North Carolina should keep this relevant guide at their fingertips.--Gastronomica
John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.--Mountain Xpress
Review
Even if it didn't taste so good, we would like North Carolina barbecue for its inspirational nature. Like chile in New Mexico and cheese curds in Wisconsin, its rituals and lore stir passionate symposia, infusing Holy Smoke with a sense of purpose that is biblical.--Jane and Michael Stern, Roadfood.com
Jam-packed with entertaining and authoritative history, culture, personality sketches, and thoughtful opinion.--D.G. Martin, syndicated columnist
Brimming with factoids, field intelligence, received wisdom, and fine art, Holy Smoke is a harmonic convergence that resonates with good-natured humor. It is as entertaining as it is informative.--John Egerton, author of Southern Food: At Home, on the Road, in History
Holy Smoke embraces the subtleties and complexities of our exquisite state dish and all the lore that surrounds it. Whether considering Eastern style or Lexington style, this wonderful book is as enticing as a tray of outside coarse-chopped with hushpuppies and a Cheerwine at Lexington =1--not that I'm preferential.--Jerry Bledsoe
Holy Smoke gets an A+ for design. It's crisply graphic, a stroll down memory lane with reproductions of old-timey menus, barbecue signs, cartoons, and package labels scattered throughout its 316 pages along with vintage black and white photographs. Few books are such fun to read and precious few as well written." --Jean Anderson, author of The American Century Cookbook
I admire the heck out of Holy Smoke. It's smart. And it's oftentimes funny. For believers in North Carolina barbecue, for the faithful who seek the smoky grail, this is it, the gospel truth.--John T Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South
Most helpful customer reviews
24 of 24 people found the following review helpful.
The Book of North Carolina Barbecue
By Lubin V. 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)
4 of 4 people found the following review helpful.
Part cookbook part history book. Love it!
By Dano J
This is a very interesting and educational book. It explains the various styles of North Carolina Barbeque, and the history behind them. Many of the old school Barbeque joints around the state are hi-lighted and described and recipies and instructions are mixed in as well. I collect Barbeque books, and this is one of my favorites.
1 of 1 people found the following review helpful.
Great Read.
By Navyvet8192
I like to learn the origins of how something came to be. This book definitely gives you that, and explains the intra state rivalry that has existed here in NC for as long as I remember even in my own family. My father was from the mountains, and his brother was a coastal guy. They'd argue at every cookout about what good Carolina BBQ really was, and I never really got it until I read this book.
Good historical references, and some good recipes for 'Real Carolina BBQ"! What's not to love about this book.
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