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"It is while eating a plate of funny-looking ribs with thin vinegary sauce in North Carolina that Lolis Elie and Frank Stewart decide to investigate the nation's obsession with smoked meat. Their quest takes them from the barbecued cow heads of south Texas to the barbecued pig snouts (tasty if tough) of East St. Louis, Illinois. From the all-night barbecue binges on Chicago's South Side to barbecue competition circuit events like Memphis in May and Vienna, Georgia's Big Pig Jig, where people spend thousands of dollars to stay up all night smoking meat. They check out famous and obscure BBQ…
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Editions
4 editions- Paperback · English · 1997North Point Pr · 240 pages · 9780865475175
- Other · English · 2005Ten Speed Press · 224 pages · 9781580086608
- Other · English · 1997Farrar Straus Giroux · 224 pages · 9780374524388
- Other · English · 1996Farrar, Straus, and Giroux · 224 pages · 9780374266462
Barbecue cookeryBarbecuingCooking, americanSouthern states, description and travelMiddle west, description and travel