North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Product Description: Immersion into town life in York, South Carolina, was an easy task for Robert C. Patrick Jr., a native of nearby Gastonia, North Carolina, who had familial ties to York's elite. But his personal connections proved to be a mixed blessing to the project...read more

An irreverent and eclectic catalogue of all things Southern contains 1,001 short, entertaining articles exploring every nook and cranny of Southern history, politics, personalities, life, literature, and trivia. Reprint.