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Celebrating Barbecue : The Ultimate Guide to America's 4 Regional Styles,9781451627640

Celebrating Barbecue : The Ultimate Guide to America's 4 Regional Styles

by
ISBN13:

9781451627640

ISBN10:
1451627645
Format:
Paperback
Pub. Date:
1/1/2011
Publisher(s):
Simon & Schuster
List Price: $13.99
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Summary

Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. InCelebrating Barbecue,Dotty Griffith, restaurant critic forThe 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 "micro-styles" 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 Barbecueattempts (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 slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe 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 ready-made 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, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers.Opinionated and informed,Celebrating Barbecueis 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.

Author Biography

Dotty Griffith is the dining editor and restaurant critic of The Dallas Morning News, and has judged numerous recipe contests. She is the author of nine cookbooks, including The Texas Holiday Cookbook, and has written for magazines, including Gourmet and Travel & Leisure. She lives in Dallas, Texas.

Table of Contents

Contents

PART ONE

An Invitation to Die

Me and 'Cue

Barbecue: Past, Present, and Future

The Right Stuff

Using This Book

PART TWO

Carolina Barbecue:
Where Vinegar, Tomato, and Mustard Factions Wage Taste Wars

Memphis Barbecue:
Dry vs. Wet Ribs, or The Town of Pork and Bones

Texas Barbecue:
Here's the Beef!

Kansas City Barbecue:
Where East Meets West

Wild Cards:
Santa Maria Beef Barbecue, Owensboro Mutton Barbecue, St. Louis Barbecued Snouts, and Playing Chicken

Hot Bites and Sides

Sweet Endings:
Pies, Cakes, and Other Regional Favorites

SOURCES

Barbecue Associations

Barbecue Contests

Classes on Barbecue

Barbecue Publications

Sources of Ingredients

Sources of Equipment

On-Line Sources

GLOSSARY

BIBLIOGRAPHY

LIQUID AND DRY MEASURE EQUIVALENCIES

INDEX


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