Audiobook7 hours
The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
Written by Rien Fertel
Narrated by George Newbern
Rating: 4.5 out of 5 stars
4.5/5
()
About this audiobook
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.
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.
Related to The One True Barbecue
Related audiobooks
Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry Rating: 0 out of 5 stars0 ratingsSmokelore: A Short History of Barbecue in America Rating: 4 out of 5 stars4/5In Search of the Perfect Loaf: A Home Baker's Odyssey Rating: 0 out of 5 stars0 ratingsHotbox: Inside Catering, the Food World's Riskiest Business Rating: 4 out of 5 stars4/5All About the Burger: A History of America's Favorite Sandwich Rating: 5 out of 5 stars5/5The 24-Hour Soup Kitchen: Soul-Stirring Lessons in Gastrophilanthropy Rating: 0 out of 5 stars0 ratingsSlice Harvester: A Memoir in Pizza Rating: 4 out of 5 stars4/5Dusty Booze: In Search of Vintage Spirits Rating: 0 out of 5 stars0 ratingsA Greedy Man in a Hungry World: How (almost) everything you thought you knew about food is wrong Rating: 4 out of 5 stars4/5American Cheese: An Indulgent Odyssey Through the Artisan Cheese World Rating: 4 out of 5 stars4/5Out of Line: A Life of Playing with Fire Rating: 4 out of 5 stars4/5Eight Flavors: The Untold Story of American Cuisine Rating: 4 out of 5 stars4/5Back of the House: The Secret Life of a Restaurant Rating: 3 out of 5 stars3/5The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways Rating: 0 out of 5 stars0 ratingsThe United States of Beer: A Freewheeling History of the All-American Drink Rating: 4 out of 5 stars4/5The Book of Spice: From Anice to Zedoary Rating: 5 out of 5 stars5/5Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Rating: 4 out of 5 stars4/5Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture Rating: 4 out of 5 stars4/5Steak: One Man's Search for the World's Tastiest Piece of Beef Rating: 3 out of 5 stars3/5Big Book of BBQ Tricks: 101+ Tricks, Secret Ingredients, and Easy Recipes for Foolproof Barbecue & Grilling Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 5 out of 5 stars5/5Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere Rating: 0 out of 5 stars0 ratingsRatio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 0 out of 5 stars0 ratingsKeeping the Feast: One Couple's Story of Love, Food, and Healing in Italy Rating: 4 out of 5 stars4/5From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/550 Foods: The Essentials of Good Taste Rating: 4 out of 5 stars4/5Ingredienti: Marcella's Guide to the Market Rating: 5 out of 5 stars5/5Raising Goats: A Step-by-Step Guide to Raising Healthy Goats for Beginners Rating: 5 out of 5 stars5/5Matty Matheson: A Cookbook Rating: 4 out of 5 stars4/5
Barbecue & Grilling For You
Top 10 Grilling Tips Rating: 0 out of 5 stars0 ratingsBarbeque Grilling Expert Rating: 0 out of 5 stars0 ratingsThe African Vegan in Today’s Modern World: Guide to African Vegan Rating: 5 out of 5 stars5/5How To Grill: The Ultimate Guide to Barbecue and Grilling With Proven BBQ Techniques and Great Recipes Rating: 5 out of 5 stars5/5Air Fryer Cookbook: A Concise Guide and Proven Recipes for Delicious Air Fryer Meals Rating: 0 out of 5 stars0 ratingsKeto Ethiopian Style: Guide To Ethiopian Keto Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 5 out of 5 stars5/5
Reviews for The One True Barbecue
Rating: 4.25 out of 5 stars
4.5/5
4 ratings1 review
- Rating: 4 out of 5 stars4/5At first I thought this was on barbecue in general, but was corrected very quickly when reading that this was whole hog, a rare but truly delicious subspecies of the barbecue world. As it should, Fertel focuses primarily on North Carolina, specifically eastern North Carolina's pepper-and-vinegar variety though he does visit Tennessee and South Carolina pits. I personally favor South Carolina's mustard sauce (which Fertel calls the "David Bowie" of barbecue), and have only found one adequate barbecue place here (which relies heavily on tomato-based sauce)... The One True Barbecue reminds me that it's unlikely I'll see one out here, unless some hipster decides to artisanally do some farm-to-table whatever in the northwest.