We are thrilled that today marks the official on sale date for UNC Press’s third book authored by James Beard Award winner Adrian Miller, Black Smoke: African Americans and the United States of Barbecue. Black Smoke is the fourth book published in the Ferris & Ferris Imprint for high-profile, general-interest books about the American South.… Continue Reading Happy Pub Day to Adrian Miller’s Black Smoke: African Americans and the United States of Barbecue
Earlier this month, Wilber Shirley, a true legend in North Carolina’s barbecue world, passed. In honor of his legacy, we have chosen to post his interview from John Shelton Reed, Dale Volberg Reed and William McKinney’s co-authored Holy Smoke: The Big Book of North Carolina Barbecue. “That grease hitting those coals makes the smoked flavor.… Continue Reading Celebrating the Life of North Carolina’s Barbecue Legend Wilber Shirley
Happy Memorial Day! As we begin preparations for the summer’s first big blowout weekend, here’s a run-down of great summer recipe posts from the authors of UNC Press’s Savor the South® cookbooks. We hope you’ll find a recipe or two that you can add to your backyard, patio or poolside feasting this weekend. Each little… Continue Reading Countdown to Memorial Day — A roundup of summer recipes from the Savor the South® cookbooks
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 Continue Reading Video: John Shelton Reed, “That’s One Deconstructed Goat”
Today’s recipe is from John Shelton Reed’s Barbecue. His “Red Menace” take on Kansas City barbecue sauce includes bourbon, just to make things more interesting! Continue Reading Recipe: Kaycee “Red Menace” Sauce
Not only was it seven years earlier than the Tea Party, its story is much more colorful. While the Tea Party offers only a pitiful attempt to avoid the blame by dressing up as Mohawk Indians, the Barbecue story involves a stand-off between the local militia and the British Navy, a conflict between the Governor and the courts, a duel to the death, and a suicide by disembowelment. Continue Reading John Shelton Reed: North Carolina Needs a New Holiday
It’s true that cooking with gas or electricity is cheaper and easier, and the product is more consistent (if not great). But when we ask gassers why they don’t cook with wood, they seldom mention those considerations. Instead, what we almost always hear is stuff like “The city won’t let us,” or “The inspector made us stop,” or “It’s against the Clean Air regulations.” In short, the government made them do it.
But this never comes with specifics. Continue Reading John Shelton Reed: Busting a Barbecue Myth
We North Carolinians love our vinegar-based barbecue sauces. In fact, we love them so much we don’t just splash them on barbecue: East of Raleigh we boil potatoes in sauce-spiked water; west of Raleigh sauce goes in slaw. So why not a cocktail with sauce in it? Continue Reading John Shelton Reed: The Pig Picker: A Barbecue Cocktail
For this month’s Free Book Friday, we’re giving away a copy of Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed with William McKinney, along with a matching Holy Smoke chef’s apron! Continue Reading Free Book Friday: Holy Smoke edition
The month for honoring mothers, recognizing college graduates and remembering fallen service men and women is drawing to a close. While these occasions – along with blooming flowers and blue skies – take the spotlight in May, we shouldn’t forget the month long celebration for National Barbecue Month! Last year we told you the guidelines… Continue Reading We Like Excuses To Eat: May is National Barbecue Month
As I have written here before, I’m a Yankee Vegetarian who came to the South too late to discover the taste of North Carolina Barbecue (in any of its varieties). However, as a self-proclaimed Foodie and something of a geek, if there’s one thing that brings out my inner Alton Brown it’s some good old… Continue Reading Better Barbecue Through Chemistry!
Well folks, that special time is finally upon us—it’s Barbecue Month! (Well, it was throughout May, but we celebrate all year long!) While many of those around the country are probably thinking it’s time to dust off their grilling machines and spatulas, we in the south know what this month is really celebrating, and that… Continue Reading Barbecue….It’s a Noun, Not a Verb, Y’all!
The Tar Heels are on order by the Commander in Chief to win the NCAA tourney tonight. Go Heels!! Here’s a preview of tonight’s celebration on Franklin Street. This video was shot on Saturday, when the Tar Heels beat Villanova in the final four. Hopefully any potential thunderstorms and tornadoes will happen sooner rather than… Continue Reading Upcoming events: UNC wins NCAA championship, etc.
While the rest of the country is awaiting January 20th to begin their (Presidential) Inaugural festivities, we in North Carolina have already begun our Inaugural celebrations with a series of celebrations in honor of our first woman Governor in the state’s history. Beverly Perdue may not be officially sworn in as Governor until Saturday morning,… Continue Reading New NC Governor Reaches Across the Table to Bridge Differences
John Shelton Reed recently introduced the Chronicle Review to Allen and Son Barbecue in Chapel Hill. Their write-up, complete with a wonderful 3-minute audio slideshow of Keith Allen’s typical day cooking and serving ‘cue, is now available. The article appears in the Dec. 19 print issue. Ed. note: Thanks, commenter durhamfood, for pointing out that… Continue Reading Chronicle offers audio slideshow of Allen & Son Barbecue
Folks, Holy Smoke is hot! Thank you! The book popped up in the #15 spot in hardcover nonfiction on SIBA’s (Southern Independent Booksellers Alliance) Southern Indie Bestseller List for the week ending November 2. This morning’s News & Observer featured an interview with the Reeds. Today, John and Dale Reed talked to Frank Stasio on… Continue Reading Ssssmmmokin’!
If you’ve already gotten your hands on a copy of Holy Smoke: The Big Book of North Carolina Barbecue, you’ve seen that the book opens with the lyrics of a song penned in the book’s honor by Tommy Edwards, lead singer and guitarist for The Bluegrass Experience, based in Chatham County. Well, folks, Tommy’s recorded… Continue Reading Holy Smoke – the song!
This weekend is the 25th annual Lexington Barbecue Festival! Hit the road and head on down to Lexington, North Carolina, “the barbecue capital of the world,” for food, fun, and entertainment. Exhibits open at 8:30 a.m. Barbecue tents open at 10:00 a.m. Our very own Will McKinney, coauthor of Holy Smoke: The Big Book of… Continue Reading Weekend Roadtrip #10: Lexington Barbecue Festival
Before the week gets away from me, I wanted to be able to share some more of the online buzz UNC Press books have gotten lately. It’s all about FOOD . . . Nancy Carter Crump’s Hearthside Cooking: Early American Southern Cuisine Updated for Today’s Hearth and Cookstove is hitting bookstores now. Get an early… Continue Reading Online book buzz: the food’s the thing
I grew up in the Maryland suburbs of Washington, DC, the eldest child of parents who’s idea of gastronomic adventure was going out to the local Hot Shoppes Cafeteria (you southerners just think the K&W and you’ll get the idea). It wasn’t until I was eighteen, when I grew my hair long, pierced my ear,… Continue Reading A Yankee Vegetarian Considers North Carolina Barbecue