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Buxton Hall Barbecues Book Of Smoke

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Buxton Hall Barbecue s Book of Smoke

Buxton Hall Barbecue s Book of Smoke Book
Author : Elliott Moss
Publisher : Voyageur Press
Release : 2016-08-10
ISBN : 0760351287
Language : En, Es, Fr & De

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Book Description :

Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.

The Stubb s Bar B Q Cookbook

The Stubb s Bar B Q Cookbook Book
Author : C. B. Stubblefield,Kate Heyhoe
Publisher : John Wiley & Sons
Release : 2007
ISBN : 0471979961
Language : En, Es, Fr & De

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Book Description :

A collection of tempting recipes for grilling and barbecue aficionados from the popular Texas restaurant presents a collection of recipes for home cooks to re-create a variety of Texas-style specialities, including Wicked Jezebel's Ribs, Marinated Mustard-Mop Chicken, and Barbecue Skillet Shrimp, along with a host of side dishes, salads, and desserts.

Grill Smoke BBQ

Grill Smoke BBQ Book
Author : Ben Tish
Publisher : Hardie Grant Publishing
Release : 2016-03-10
ISBN : 1849498156
Language : En, Es, Fr & De

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Book Description :

There’s so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables.You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter’s day; there’s no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life’s true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.

Holy Smoke

Holy Smoke Book
Author : John Shelton Reed,Dale Volberg Reed
Publisher : Univ of North Carolina Press
Release : 2009-11-30
ISBN : 0807889717
Language : En, Es, Fr & De

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Book Description :

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Smoke and Pickles

Smoke and Pickles Book
Author : Edward Lee
Publisher : Artisan Books
Release : 2013-05-16
ISBN : 1579655424
Language : En, Es, Fr & De

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Book Description :

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

The One True Barbecue

The One True Barbecue Book
Author : Rien Fertel
Publisher : Simon and Schuster
Release : 2017-05-30
ISBN : 1476793980
Language : En, Es, Fr & De

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Book Description :

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). 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 to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. 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-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”

Whole Hog BBQ

Whole Hog BBQ Book
Author : Sam Jones,Daniel Vaughn
Publisher :
Release : 2019
ISBN : 0399581324
Language : En, Es, Fr & De

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Book 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.

12 Bones Smokehouse

12 Bones Smokehouse Book
Author : Bryan King,Angela King,Shane Heavner
Publisher : Voyageur Press
Release : 2018-10-16
ISBN : 076036270X
Language : En, Es, Fr & De

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Book Description :

Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; more sides than you could possibly finish pies, cookies, and even a cake or two to satisfy any sweet tooth and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces! Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.

Franklin Steak

Franklin Steak Book
Author : Aaron Franklin,Jordan Mackay
Publisher : Ten Speed Press
Release : 2019-04-09
ISBN : 0399580972
Language : En, Es, Fr & De

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Book Description :

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Poole s

Poole s Book
Author : Ashley Christensen,Kaitlyn Goalen
Publisher : Ten Speed Press
Release : 2016-09-20
ISBN : 1607746883
Language : En, Es, Fr & De

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Book Description :

From the acclaimed chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.

The Southern Foodie s Guide to the Pig

The Southern Foodie s Guide to the Pig Book
Author : Chris Chamberlain
Publisher : Thomas Nelson
Release : 2014-09-16
ISBN : 1401605036
Language : En, Es, Fr & De

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Book Description :

Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes. When Ben Franklin lobbied his fellow founding fathers to consider the wild turkey as our young country’s national symbol, perhaps he should have considered the pig. Arguably the most democratic of all proteins, pork is welcome across the country from a gourmet pork belly dish on the menu of the toniest Charleston bistro to a whole hog roasting in a hole dug in the sand of a beach in LA (Lower Alabama). Pork is also uniquely democratic in that it is a meat that is welcome at every meal. The old saw goes that when considering a breakfast of bacon and eggs, “the chicken is involved, but the pig is committed.” While you may occasionally see a breakfast steak on the menu, the pig is the star of the morning meal. A thick-sliced smoked bologna purchased from a gas station deli in rural Tennessee is the perfect working man’s lunch, unless you consider the ultimate demonstration of the nose-to-tail versatility of the pig, a snoot sandwich made from a boiled hog’s nose slapped between two slices of white bread. Feel free not to consider that for too long... The Southern Foodie’s Guide to the Pig takes you on several journeys. An anatomic survey of the pig introduces readers to all the parts of this versatile animal and teaches procedures and recipes to prepare all sorts of wonderful dishes. A geographic tour of the Southern states will showcase restaurants in the region that have particular talents when it comes to pork. The chefs and pitmasters have shared some of their most sacred secrets, the actual recipes for the best pork, barbecue and bacon dishes that emerge from their kitchens. Finally, since man cannot live by pig alone (unfortunately), there is also a selection of recipes that are great accompaniments to the pork dishes contributed by the fifty Southern restaurants that are featured. So feel free to keep a copy of this book in your glovebox to help you find the best place for an elegant meal in Atlanta or that hidden gem of a barbecue joint in Kentucky. Or get this book a little dirty in the kitchen as you take your own tour of the South’s best pork dishes while you plan your meals for the week. Either way you use it, it’s a journey well worth taking.

Mastering Hand Building

Mastering Hand Building Book
Author : Sunshine Cobb
Publisher : Voyageur Press
Release : 2018-01-16
ISBN : 0760362726
Language : En, Es, Fr & De

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Book Description :

From pinch pots to coiled boxes to soft slab tableware, mastering hand building is a lifelong pursuit. In this book, Sunshine Cobb covers all the foundational skills, with lessons for constructing both simple and complex forms from clay. Ceramic artists will also find a variety of next-level techniques and tips: designing templates and replicating pieces, lidded vessels, using molds, a variety of decorative techniques, and other avenues of exploration are all inside. Artist features and inspirational galleries include work from today's top working artists, such as Bryan Hopkins, Lindsay Oesterritter, Liz Zlot Summerfield, Bandana Pottery, Shoko Teruyama, Courtney Martin, Sam Chung, Deborah Schwartzkopf, and many more.

Pitmaster

Pitmaster Book
Author : Andy Husbands,Chris Hart
Publisher : Fair Winds Press (MA)
Release : 2017-03-15
ISBN : 1592337589
Language : En, Es, Fr & De

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Book Description :

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

The Prophets of Smoked Meat

The Prophets of Smoked Meat Book
Author : Daniel Vaughn
Publisher : Harper Collins
Release : 2013-05-14
ISBN : 0062202952
Language : En, Es, Fr & De

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Book Description :

The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

Southern Living Ultimate Book of BBQ

Southern Living Ultimate Book of BBQ Book
Author : The Editors of Southern Living
Publisher : Time Home Entertainment
Release : 2015-04-14
ISBN : 0848746546
Language : En, Es, Fr & De

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Book Description :

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.

The Meat Goat Handbook

The Meat Goat Handbook Book
Author : Yvonne Zweede-Tucker
Publisher : Voyageur Press
Release : 2012-01-15
ISBN : 161059780X
Language : En, Es, Fr & De

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Book Description :

DIVLongtime goat rancher Yvonne Zweede-Tucker draws on twenty years of hands-on experience to help you raise your own meat goats. Illustrated throughout with color photography, this instructive handbook includes advice about breeds, feeding, housing, safety, health, kidding, butchering, and selling product. Included is a glossary and a resources appendix. Essential reading for every meat goat owner!/div

Smoked

Smoked Book
Author : Ed Randolph
Publisher : Page Street Publishing
Release : 2019-05-07
ISBN : 162414814X
Language : En, Es, Fr & De

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Book Description :

Immerse Yourself in the BBQ Road Trip of a Lifetime Master pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer—from South Carolina to California and everywhere in between. In Smoked, Ed gives you the inside scoop on the country’s best barbecue joints and the grilling legends behind them—as well as their iconic recipes for you to try at home. Pop into Buxton Hall BBQ for a lesson on Smoked Whole Chicken with Red Sauce. Elevate your dinner with Beef Ribs with Adobo from Home Team BBQ. And don’t forget about the perfect side to accompany your barbecue feast—give The Salt Lick BBQ’s unique coleslaw or Sam Jones BBQ’s super savory Barbecue Baked Beans a try. In addition to sharing stories and recipes from some of the country’s best hidden gems, Ed gives you all the tips, tricks and insights you need to advance on your journey to barbecue mastery. Become a pro at a variety of rubs, slather your barbecue with a sauce for every palate and take your place as the pitmaster in your home.

Coal Trains

Coal Trains Book
Author : Brian Solomon,Patrick Yough
Publisher : Voyageur Press
Release : 2009-07-15
ISBN : 1616731370
Language : En, Es, Fr & De

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Book Description :

From the first, U.S. railroads have carried coal from mines to docks, steel mills, and power plants across the country. In this authoritative book spanning the whole of that history, from the mid-nineteenth century to present, noted rail author Brian Solomon explores the railroads and hardware that have transported the fossil fuels that made America work. Brilliant period and contemporary photographs convey the drama of the enterprise: the very long—and very heavy—trains powering up mountain grades and thundering across barren prairies. At sites from the eastern and western U.S., past and present, readers see giant double-headed Norfolk and Western steam locomotives moving Appalachian coal in Virginia; modern CSX diesels dragging unit coal trains over the well-groomed former Chesapeake & Ohio main line; BNSF’s SD70MACs with more than 100 hoppers in tow; Rio Grande locomotives snaking through the Rocky Mountains; and coal trains working full-throttle up Colorado’s Tennessee Pass, cresting the Continental Divide at 10,000 feet above sea level. Taking up topics ranging from the colorful but now-defunct “anthracite roads” of eastern Pennsylvania to today’s AC-traction diesels that work Wyoming’s thriving Powder River Basin, Solomon reveals how for 150 years the unique demands of coal—and America’s demand for coal—have prompted new railroad technologies.

The Ethical Omnivore

The Ethical Omnivore Book
Author : Laura Dalrymple,Grant Hilliard
Publisher : Allen & Unwin
Release : 2020-08-04
ISBN : 1760874914
Language : En, Es, Fr & De

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Book Description :

Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS 'I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD We live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience. The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us. The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.

Southern Smoke

Southern Smoke Book
Author : Matthew Register
Publisher : Harvard Common Press
Release : 2019-05-07
ISBN : 0760364028
Language : En, Es, Fr & De

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Book Description :

Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.