Sunday, October 12, 2008
My much-awaited copy of John and Dale Reed's Holy Smoke: The Big Book of North Carolina Barbecue arrived this week, and I've been working my way through it eagerly. It's a three-part book, covering "The Lore" (history and evolution of barbecue in the state of NC), "The Food" (a thorough cataloging of all aspects of the NC style--including recipes!--from cornsticks to Brunswick Stew), and finally "The People" (interviews with a dozen heavy-hitters in the world of NC barbecue).
The material is detailed and definitive--the most thorough volume to date on barbecue in the Tarheel State--but the Reeds have a great light-hearted style, and there are hundreds of priceless pictures, making it an all-around fun book.
I haven't been able to finish the thing yet because everytime I sit down with it I can only make it through about forty pages before I have to grab my keys and head out to find a barbecue joint. If I don't get too much sauce on the pages, I'll give a full report in a few days.
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Pimento Cheese and Heritage Pork Bangers from Tom Condron at Liberty Gastropub, Charlotte, NC Pimento cheese has a dirty little secre...