Author : Elliott Moss
Genre : Cooking
Publisher : Voyageur Press (MN)
ISBN : 9780760349700
Type book : PDF, Epub, Kindle and Mobi
File Download : 208 page

Named one of bon appetit's 10 America's Best New Restaurants 2016! Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.

Author : John Shelton Reed
Genre : Cooking
Publisher : UNC Press Books
ISBN : 9781469629674
Type book : PDF, Epub, Kindle and Mobi
File Download : 336 page

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.

Author : Bryan King
Genre : Cooking
Publisher : Voyageur Press (MN)
ISBN : 9780760347263
Type book : PDF, Epub, Kindle and Mobi
File Download : 224 page

From the famous smokehouse in North Carolina comes signature recipes and techniques for ribs, pulled pork, and all the fixin's that make a perfect BBQ.

Author : Karsten Aschenbrandt
Genre : Cooking
Publisher : Schiffer Pub Limited
ISBN : 0764343289
Type book : PDF, Epub, Kindle and Mobi
File Download : 151 page

Low & slow – that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience – from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.

Author : Rien Fertel
Genre : History
Publisher : Simon and Schuster
ISBN : 9781476793993
Type book : PDF, Epub, Kindle and Mobi
File Download : 288 page

“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.”

Author : Andy Husbands
Genre : Cooking
Publisher : Fair Winds Press (MA)
ISBN : 9781592337583
Type book : PDF, Epub, Kindle and Mobi
File Download : 224 page

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)

Author : Preeti Mistry
Genre : Cooking
Publisher : Running Press Adult
ISBN : 9780762462469
Type book : PDF, Epub, Kindle and Mobi
File Download : 288 page

"What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant." -- Anthony Bourdain Vibrant and unexpected, The Juhu Beach Club Cookbook is a bold take on Indian food from Oakland-based James Beard Award nominee Preeti Mistry. Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations. Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.

Author : Sam Jones
Genre : Cooking
Publisher :
ISBN : 9780399581328
Type book : PDF, Epub, Kindle and Mobi
File Download : 208 page

The definitive guide to one of the most iconic barbecue traditions--Carolina-style chopped pork--from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts. In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue--until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home--from constructing a pit from concrete blocks to instructions for building a burn barrel--along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.

Author : Jason Roy
Genre : Cooking
Publisher : Voyageur Press (MN)
ISBN : 9780760350454
Type book : PDF, Epub, Kindle and Mobi
File Download : 208 page

Recipes from the Asheville, N.C., restaurant.

Author : Matthew Register
Genre : Cooking
Publisher : Harvard Common Press
ISBN : 9780760364024
Type book : PDF, Epub, Kindle and Mobi
File Download : 208 page

Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.