John Shelton Reed, author of Barbecue: a SAVOR THE SOUTH® cookbook, partnered with the Southern Cultures Center for the Study of the American South to talk about one of his favorite subjects: barbecue.
In the following video, Reed reveals the process of creating barbecued goat from start to finish.
John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed. His book, Barbecue: a SAVOR THE SOUTH® cookbook, is now available. Don’t forget to “like” the Savor the South® page on Facebook for more news and recipes. For recipes by Reed on the UNC Press Blog, see “The Pig Picker: A Barbecue Cocktail” and “Kaycee ‘Red Menace’ Sauce.”