Read The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog by Rien Fertel Free Online
Book Title: The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog|
The author of the book: Rien Fertel
ISBN 13: 9781476793979
Format files: PDF
The size of the: 38.46 MB
Date of issue: May 10th 2016
Read full description of the books The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog:“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 who 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 Barbeque is “one damn good book about American barbecue.”
Read information about the authorI am a Louisiana-born and based freelance writer and professional historian. I've written on food and travel and books for Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and other publications.
Currently, I am writing a personal narrative about my journey into the heart of barbecue, specifically whole-hog barbecue — a culinary art form that is disappearing and experiencing a renaissance at the exact same moment — and the professional pitmasters who make a living firing, smoking, flipping, and chopping 200+ pound pigs. That book is out in the Spring of 2016 by Simon & Schuster/Touchstone.
In addition to the freelance life, I wear a second, scholarly, hat, carving out a small niche in the academic world. I hold an MA from the New School for Social Research and a PhD in History from Tulane University. My first book, Imagining the Creole City (Louisiana State University Press, Fall 2014), is an intellectual and literary study of a circle of writers in nineteenth-century New Orleans. I am presently a Visiting Professor of Urban Studies at Bard Early College New Orleans and a part-time professor at Tulane University. I have also contributed essays to collections published by the University of Georgia Press and Vanderbilt University Press.
I call New Orleans home, and live part-time in a hundred-plus-year-old church in St. Martinville, Louisiana.
I can be reached at: firstname.lastname@example.org
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