Ed Mitchell's barbeque / Ed and Ryan Mitchell, pitmasters, with Zella Palmer.

Format:

Book

Author/Creator:

Mitchell, Ed, author.

Mitchell, Ryan (Barbecue cook), author.

Palmer, Zella, author.

Language:

English

Subjects (All):

North Carolina.

Southern States.

Barbecuing--Pictorial works.

Barbecuing.

Outdoor cooking.

African American cooks.

African Americans--Food.

African Americans.

Food--History.

Food.

Genre:

Cookbooks.

cookbooks.

recipes.

Cookbooks

History

Recipes

Recipes.

Physical Description:

xxix, 255 pages : illustrations (chiefly color) ; 26 cm

Edition:

First edition.

Other Title:

Barbeque

Place of Publication:

[S.l.] : ECCO, 2023.

New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2023]

Summary:

A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it, including baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken.

In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the Pitmaster" in barbeque circles and is widely considered to be one of the best at what he does. Here Ed and his son, Ryan, share the tradition of whole-hog barbeque, and share methods passed down through generations. Bring your barbeque to the next level-- and celebrate the rich and complex history of North Carolina whole-hog barbeque. - adapted from back cover

Contents:

Generational wealth: growing up in barbeque / by Howard J. Conyers, PhD

The promise and threat of Ed Mitchell / by John T. Edge

In the country / by Lisa Y. Henderson, Esq.

Where there is flavor, there is history / by Zella Palmer

Introduction: "I can't give up"

Building a fire

Whole-hog barbeque, pits, and fire: pitboys to pitmasters

Appetizers: my granddaddy Lawyer Sandar's farm, and my parents' story

Pork and beef: a perfect piece of meat

Relishes and sauces: the tobacco harvest

Biscuits and cornbread: rites of passage

Salads and slaw: war, peace, and Jim Crow: barbequing with my brothers

Poultry, seafood, and tofu: mastering the art of barbeque with Mr. Kirby

Low on the hog: fine dining with Anthony Bourdain

Rice, grits, and mac 'n' cheese: celebrity barbeque pitmaster in the Big Apple

Vegetables: Black farmers and the land

Beans: father, son and the future of barbeque

Desserts: sweetness

Libations: corn liquor, white lightning, hooch, stumphole liquor, moonshine, and sweet tea

Pig pickin' menu

Ed Mitchell's barbeque playlist.

Notes:

Includes index.

ISBN:

9780063088382

006308838X

OCLC:

1380758868

Publisher Number:

99994815739