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Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles,Used
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Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "microstyles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slowcooked meats such as Texas Brisket and North CarolinaStyle Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including failsafe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for readymade flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cookoffs, and festivals, and stayathomes will find the best places to mailorder 'cue, as well as a directory of pit masters and a section on cookers.Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.
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