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Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]

Name: Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]
Brand: Ten Speed Press
SKU: 9780399581328
Price: 23.99 USD
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Contributors:

Sam Jones, Daniel Vaughn

Publisher:

Ten Speed Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Methods, Regional & Ethnic, Specific Ingredients

Book Topic:

Barbecue & Grilling, American, Meat

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2019-05-07

ISBN 13:

9780399581328

Weight:

2.4 lbs

Size:

10.10 x 8.10 x 0.90 inches

Pages:

208

Mint Condition +

product description

Description

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.

About the Author
SAM JONES is the owner of Sam Jones BBQ and the grandson of Pete Jones, founder of the Skylight Inn in Ayden, North Carolina, which won a James Beard Award and has been open since 1947--and which is where Sam started honing his chops as a boy. He returned to the family business after rediscovering barbecue through writing a 15-page essay on the topic for a college assignment. DANIEL VAUGHN is the country's first barbecue editor. He holds this post at Texas Monthly magazine and has also contributed to Bon Appétit, Lucky Peach, First We Feast, Los Angeles magazine, and Time. He is the author of Prophets of Smoked Meat.

Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]

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