John Shelton Reed’s Barbecue celebrates a southern culinary tradition solid in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; these days barbecue signifies birthday party up to ever. In a full of life and a laugh taste, Reed traces the history of southern barbecue from its roots within the sixteenth-century Caribbean, showing how this method of cooking meat established itself within the coastal South and unfold inland from there. He discusses how alternatives of meat, sauce, and cooking strategies came to change from one place to every other, reflecting native environments, farming practices, and history.
Reed hopes to preserve the South’s barbecue traditions by providing the house cook with fifty-one recipes for plenty of classic forms of barbecue and for the facet dishes, breads, and desserts that frequently go with it. Featured meats vary from Pan-Southern Pork Shoulder to Barbecued Chicken Two How one can West Texas Beef Ribs, whilst rubs and sauces come with Memphis Pork Rub, Piedmont Dip, and Lone Star Sauce and Mop. Cornbread, hushpuppies, and slaw are featured facet dishes, and Dori’s Peach Cobbler and Pig-Pickin’ Cake supply a sweet end. This book will put southerners in touch with their heritage and let folks who are not southerners faux that they’re.