Barbecue / John Shelton Reed.

Format:

Book

Author/Creator:

Reed, John Shelton, author.

Series:

Savor the South cookbook

A savor the South cookbook

Language:

English

Subjects (All):

Barbecuing--Southern States.

Barbecuing.

Cooking, American--Southern style.

Cooking, American.

Southern States.

Genre:

Cookbooks.

Physical Description:

114 pages ; 23 cm.

Place of Publication:

Chapel Hill : The University of North Carolina Press, [2016]

Contents:

Meats. Pan-Southern pork shoulder

Righteous ribs

Texas monthly brisket

Burnt ends, KC style

Stockman shoulder clod

West Texas beef ribs

Hill Country hot guts

Barbecued chicken two ways

Liquid margarine smoked turkey

Daviess county mutton-style lamb

Jay barbecued goat

Barbecued baloney sandwiches

St. Louis hog snoots

Memphis barbecue pizza and spaghetti

Cajun barbecue

Panhandle smoked mullet

Rubs. All-purpose rub

Texas beef rub

Memphis pork rub

Memphis-hellenic "dry rib" rub

Kansas City rub

Sauces and mops. Founding fathers' sauce

The mother sauce

Piedmont dip

Sandlapper yellow sauce

Marshallville, Georgia, literary sauce

The Lord's own Alabama rib sauce

River City sauce

Lone Star sauce and mop

Kaycee "red menace" sauce

North Alabama white sauce

Owensboro black dip

Side stews. Virginia-Carolina "yes, we can" Brunswick stew

South of the border barbecue hash

Bluegrass state burgoo

Slaws. Cold slaugh

Creamy coleslaw

Golden coleslaw

Lexington barbecue slaw

Breads. Cornpone

Kaintuck corn cakes

Hushpuppies

Other side dishes. East Carolina boiled potatoes

Barbecue baked beans

Cowboy beans

New Braunfels potato salad

Mississippi-Arkansas hot tamales

Desserts. Dori's peach cobbler

Nilla wafer banana pudding

Pig-pickin' cake

To drink. Sweet tea.

Notes:

Includes index.

ISBN:

9781469626703

1469626705

OCLC:

914296417

Publisher Number:

99967000107