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Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ, Hardcover/Sam Jones - Ten Speed Press


Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ, Hardcover/Sam Jones
114 Lei

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(06-07-2024)
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Description The definitive guide to one of the most iconic Barbecue traditions--Carolina-style chopped pork--from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family Recipes for large-batch barbecue, sides, and desserts.
He is the author of Prophets of Smoked Meat..
He holds this post at Texas Monthly magazine and has also contributed to Bon Appétit, Lucky Peach, First We Feast, Los Angeles magazine, and Time.
DANIEL VAUGHN is the country\'s first Barbecue editor.
He returned to the family business after rediscovering Barbecue through writing a 15-page essay on the topic for a college assignment.
About the Author SAM Jones is the owner of Sam Jones BBQ and the grandson of Pete Jones, founder of the Skylight Inn in Ayden, North Carolina, which won a James Beard Award and has been open since 1947--and which is where Sam started honing his chops as a boy.
In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a Whole hog at home--from constructing a pit from concrete blocks to instructions for building a burn barrel--along with two dozen classic family Recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Yet no one has told the definitive story of North Carolina barbecue--until now.
In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats.
Description The definitive guide to one of the most iconic Barbecue traditions--Carolina-style chopped pork--from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family Recipes for large-batch barbecue, sides, and desserts


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