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The One True Barbecue takes hog as its subject but is much more: history, sociology, race relations, economics,and land.

The One True Barbecue takes hog as its subject but is much more: history, sociology, race relations, economics,and land. Read this for a view into the South, then and now. It'll make your mouth water for more. Chris Offutt, author of My Father, the Pornographer). Some barbecue cooks who still cook whole hogs the old way are just stubbornly doing what their people have always done. Others have studied the tradition and are reviving it in unexpected places. Not surprisingly, all are interesting characters, as Rien Fertel shows us in this fascinating book.

Narrated by George Newbern. Chris Offutt, author of My Father, the Pornographer ). "Some barbecue cooks who still cook whole hogs the old way are just stubbornly doing what their people have always done.

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.

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, flip. Manufacturers, suppliers and others provide what you see here, and we have not verified it. See our disclaimer. Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. 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.

The home of true barbecue. Remember, the best way to get a seat at Red’s is follow the free smells and grab a first-come, first-served table

The home of true barbecue. Feast your eyes on the menu and find a Red's restaurant nearby to worship the best BBQ in the . Remember, the best way to get a seat at Red’s is follow the free smells and grab a first-come, first-served table. For limited advanced bookings, go forth! Book now for christmas. Find our menu and book your Christmas party below.

Электронная книга "The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog", Rien Fertel. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog" для чтения в офлайн-режиме.

More from WUNC-FM: The State of Things.

The One True Barbecue" by Rien Fertel

The One True Barbecue" by Rien Fertel. In his new book The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The Whole Hog, (Touchstone/2016) he examines the history of the southern barbecue art, and the wide range of mythology surrounding the meat and those who tend to it. Host Frank Stasio talks to Fertel about his book, and is also joined by Wyatt Dickson, the co-owner of the new Durham barbecue joint Picnic. Fertel reads at Malaprop’s Bookstore in Asheville tonight at 7 . at The Regulator Bookshop in Durham Friday at 7 .


The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
by Rien Fertel
Touchstone | May 2016 | ISBN-10: 1476793972 | ePUB | 42.1 mb

https://www.amazon.com/One-True-Barbecue-Smoke-Pitmasters/dp/1476793972
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 (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue.
Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. 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 to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America’s one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.

About the Author
Rien Fertel is a Louisiana-born and based writer, historian, and teacher. He grew up in his family’s chain of restaurants across the country, and, after graduating from college, ran a grocery-deli in downtown New Orleans. Hurricane Katrina exiled him to New York, where he started writing about food. His work has appeared in Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and many other publications. He holds a PhD in History, teaches in New Orleans, and divides his time between the banks of the Mississippi River and a 100-plus year old church in St. Martinville, Louisiana.
CONTENTS
Map
Introduction: A Dying Breed
Chapter 1: Hungry
Chapter 2: The Ballad of Ricky Parker
Chapter 3: The Once and Future King of Barbecue
Chapter 4: The Prometheus of Pigs
Chapter 5: A Pitmaster’s History of Barbecue
Chapter 6: My Own Private Barbecue
Chapter 7: Ricky Parker Builds a Legacy
Chapter 8: South Carolina: The Battleground State
Chapter 9: Will Success Spoil Rodney Scott?
Chapter 10: Brooklyn and Beyond
Chapter 11: Come July, 100 Whole Hogs
Epilogue: My One True Barbecue
Photographs
Acknowledgments
Selected Sources
About Rien Fertel

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The One True Barbecue