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'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 Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.--The Atlanta Journal-Constitution [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 This is savory regionalism, localist patriotism in service of the palate. The Reeds and McKinney are poets of pork North Carolina style, whose superiority to the barbecue of the Outside World they assert with conviction, wit, and a comfortable erudition--but then it is hard to be pedantic when discussing the etymology of 'pig-picking.' Holy smoke indeed.--Bill Kauffman, "Carolina is for Pig-Lovers," Front Porch Republic 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 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 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 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 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 Part cultural history, part cookbook, "Holy Smoke" . . . may be the best tome ever written about pulled pork.--"The Atlanta Journal-Constitution"Reseña del editor:
Finally available in paperback - the definitive guide to the people, recipes, and loreNorth 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 slowfood 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 guide to North Carolina barbecue.
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