Tag Archives: North Carolina BBQ

Great New BBQ Book from UNC Press

8 Feb


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.

John Shelton Reed and Dale Volberg Reed live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. They have collaborated on other books, including 1001 Things Everyone Should Know about the South and Cornbread Nation 4: The Best of Southern Food Writing. William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia.


“[A] funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the ‘cue, the sauce, and the people behind this Tar Heel tradition.”
–Southern Living

“A cultural and culinary history of barbecue . . . the book includes directions on shaping cornmeal into perfect hush puppies, a who’s who of the region’s pit masters, and mouthwatering photographs of sizzling pigs.”
–The Chronicle of Higher Education

“The book leaves no glowing coal unturned in its examination of our state’s barbecue history, cooking techniques, recipes, and characters who have honed the fine art of turning hogs into something heavenly.”
–Our State

“Jam-packed with entertaining and authoritative history, culture, personality sketches, and thoughtful opinion.”
–D.G. Martin, syndicated columnist

“A treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing s.0erved in the South that is better than fried chicken.”
–Nicki Leone, BiblioBuffet.com

“Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.”
—Atlanta Journal-Constitution


NC Historic BBQ Trail

7 Sep

The Bar-B-Q Center in Lexington, North Carolina

The North Carolina Barbecue Society has a nice web site packed with great information on authentic Tarheel BBQ. The highlight for us is a map of their Historic Barbecue Trail, which features the must-see BBQ joints in the Old North State. Go to the link provided below for all the details:


Grady’s BBQ in Dudley, NC (near Goldsboro) is all about the ‘cue 

This old school BBQ spot is Deano’s in Mocksville, North Carolina

If you find yourself craving even more information on NC BBQ, you might want to pick up a copy of the book “The Best Tar Heel Barbecue Manteo to Murphy” or “Bob Garner’s Guide to North Carolina Barbecue.” Find the latter at: http://www.amazon.com/Garners-Guide-North-Carolina-Barbecue/dp/0895872544/ref=pd_sim_b_1