Ed Mitchell's barbeque

Ed and Ryan Mitchell pitmasters with Zella Palmer
Book - 2023

A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it, including baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken.

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Barcode Status Material Type CallNumber Availability
37413320674924 Available Non-fiction 641.5784 MITCHEL  Place a Hold
Bibliographic Details
Main Authors: Mitchell, Ed (Author), Mitchell, Ryan (Barbecue cook) (Author), Palmer, Zella (Author)
Format: Book
Language:English
Published: New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2023]
Edition:First edition.
Subjects:

MARC

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264 1 |a New York, NY :  |b Ecco, an imprint of HarperCollinsPublishers,  |c [2023] 
264 4 |c Ã2023 
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505 0 |a Generational wealth: growing up in barbeque / by Howard J. Conyers, PhD -- The promise and threat of Ed Mitchell / by John T. Edge -- In the country / by Lisa Y. Henderson, Esq. -- Where there is flavor, there is history / by Zella Palmer -- Introduction: "I can't give up" -- Building a fire -- Whole-hog barbeque, pits, and fire: pitboys to pitmasters -- Appetizers: my granddaddy Lawyer Sandar's farm, and my parents' story -- Pork and beef: a perfect piece of meat -- Relishes and sauces: the tobacco harvest -- Biscuits and cornbread: rites of passage -- Salads and slaw: war, peace, and Jim Crow: barbequing with my brothers -- Poultry, seafood, and tofu: mastering the art of barbeque with Mr. Kirby -- Low on the hog: fine dining with Anthony Bourdain -- Rice, grits, and mac 'n' cheese: celebrity barbeque pitmaster in the Big Apple -- Vegetables: Black farmers and the land -- Beans: father, son and the future of barbeque -- Desserts: sweetness -- Libations: corn liquor, white lightning, hooch, stumphole liquor, moonshine, and sweet tea -- Pig pickin' menu -- Ed Mitchell's barbeque playlist. 
520 |a A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it, including baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken. 
500 |a Includes index. 
520 |a In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the Pitmaster" in barbeque circles and is widely considered to be one of the best at what he does. Here Ed and his son, Ryan, share the tradition of whole-hog barbeque, and share methods passed down through generations. Bring your barbeque to the next level-- and celebrate the rich and complex history of North Carolina whole-hog barbeque. - adapted from back cover 
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650 0 |a Food  |x History. 
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655 7 |a Recipes.  |2 lcgft 
700 1 |a Mitchell, Ryan  |c (Barbecue cook),  |e author. 
700 1 |a Palmer, Zella,  |e author. 
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