Posted by Bruce Bilmes and Sue Boyle
, October 22, 2008 12:58
Holy Smoke: that's the name of a new book about North Carolina barbecue (written, oddly enough, by two people from Tennessee and one from South Carolina). We haven't seen the book yet, but we have read the story about the book that was written by Susan Shinn for the Salisbury (NC) Post, and it sounds like a must-read for Roadfooders.
Some interesting things we learned just from Ms. Shinn's article about the book: Piedmont-style barbecue probably descended from the Germans and Eastern-style barbecue from the English. Also, while sweet tea is always the preferred beverage to accompany any NC Q, Pepsi is more traditional with Eastern Q and Cheerwine goes with Piedmont Q. We've never heard that before!
A section of the book is devoted to the people behind the barbecue. There are interviews with Chip Stamey of Stamey's (Roadfood.com review; that's a Stamey's chopped pork sandwich at the top of the post), Ed Mitchell, Keith Allen of Allen & Son (Roadfood.com review; that's a buffetbuster photo of Allen & Son Q above), Debbie Bridges of Bridges Barbecue Lodge (Roadfood.com review; that's a buffetbuster photo of a large tray below), and Wayne Monk of Lexington.
