By Rien Fertel
“For somebody attracted to the origins, background, equipment and spectacle of whole-hog fish fry, this ebook is vital reading...Fertel leaves readers hungry not just for barbeque but additionally for the fish fry kingdom he so engagingly maps” (The Wall highway Journal).
In the spirit of the oral historians who tracked down and advised the tales of America’s unique bluesmen, it is a trip into the southern heartland to find the final of the good roadside complete hog pitmasters who carry onto the background and the secrets and techniques of America’s conventional barbecue.
In The One real Barbecue, Rien Fertel chronicles the uniquely southern artwork of entire hog barbecue—America’s unique barbecue—through the pro pitmasters who make a dwelling firing, smoking, flipping, and cooking 200-plus pound pigs.
More than 100 years have handed considering the fact that a small staff of households within the Carolinas and Tennessee all started roasting an entire pig over a smoky, fiery pit. Descendants of those unique pitmasters are nonetheless cooking, passing down the recipes and traditions throughout generations to these keen to tackle the grueling, risky activity. This isn’t your normal yard pig roast, and it’s certainly now not for the faint of middle. this can be barbeque at its such a lot primitive and tasty.
Fertel unearths the gatekeepers of actual southern barbecue-including these we have a tendency the hearth at mythical spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight hotel, and 3 varied areas named Scott’s-to inform their tales and pay homage to the variety and sweetness of this culinary culture. those pitmasters at the moment are influencing a brand new breed of cooks and fish fry lovers from Nashville to Brooklyn.
To quote Serious Eats: The One real Barbecue is “One rattling sturdy e-book approximately American barbecue.”
Read or Download The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog PDF
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