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Title details for The One True Barbecue by Rien Fertel - Available

The One True Barbecue

by Rien Fertel
George Newbern
Audiobook
Listen to a sample Listen to a sample
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. 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.
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Publisher: Tantor Media, Inc. Edition: Unabridged

OverDrive Listen audiobook

  • ISBN: 9781515924067
  • File size: 227905 KB
  • Release date: May 10, 2016
  • Duration: 07:54:48

MP3 audiobook

  • ISBN: 9781515924067
  • File size: 228377 KB
  • Release date: May 10, 2016
  • Duration: 07:54:44
  • Number of parts: 8
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Formats

OverDrive Listen audiobook
MP3 audiobook

subjects

Biography & Autobiography Cooking & Food Nonfiction

Languages

English

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. 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.
Expand title description text
Biography & Autobiography Cooking & Food Nonfiction