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North Carolina Barbecue John F. Blair, Publisher In North Carolina, one topic has inspired an intense debate that has raged through the decades. Democrats vs. Republicans? Tippling vs. Teetotalling? Carolina vs. State? Nah, we're talking really important here. We're talking barbecue. Walk into Stamey's Barbecue in Greensboro or Lexington Barbecue in Lexington, and you'll get a serving of slow-roasted pork shoulder, served with a sweet 'n sour "dip" that includes a hint of tomato sauce. People in piedmont North Carolina call that barbecue. But if you walk into Scott's Famous Barbecue in Goldsboro or Parker's in Wilson, you'll get barbecue prepared from the whole hog, seasoned with a lively blend of vinegar and pepper, without a drop of tomato anywhere. That's what eastern North Carolinians call barbecue. To barbecue novices—usually people from other states—the difference may appear subtle, but to aficionados, they are significant. (If you're from North Carolina, you're an aficionado; if you just moved here, you'll be one before long). But don't get North Carolinians wrong; no matter what part of the state it's from, North Carolina barbecue is barbecue the way it should be. In North Carolina Barbecue, Bob Garner takes us on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. Along the way he explores such important topics as cooking with wood vs. electricity, the proper etiquette for a pig picking, the differences between North Carolina barbecue and the stuff they serve in the rest of the country—even how to make your own Tar Heel barbecue. What he discovers on this journey is that, while the debate rages on, there is no doubt that barbecue is a delicious and important part of the state's heritage and identity.
Reviews “All native sons of the Tar Heel State, and those who wish they were, who love pork barbecue and always wondered about the history of that flavorful dish should check out North Carolina Barbecue: Flavored by Time. Funny, insightful, and well-researched, author Bob Garner takes you first on a history lesson back to 17th-century Jamaica to the roots of barbecue, then covers the importance of barbecue to political and religious life in the state. His own life growing up is filled with barbecue-related stories, which he tells herein with wit and style. He also imparts two excellent barbecue recipes, one for pork shoulder, one for the ‘whole hog.’
The last half of the book contains reviews of the state's better—and lesser-known—barbecue establishments, and could serve as a good starting point for a state travel guide.” “Though I only lived there two years, I've often yearned to go back to Carolina. This book made that yearning into a painful ache! How many cooking books do you read with the intensity of interest as a thrilling novel? I did this one. Warning: This is not a recipe book. Yes, of course it has recipes, both for eastern Carolina and western Carolina barbecue traditions, as well as some variations of both. But the stories and history of this book make it a treasure in my collection. This one is going into my library, far more worthy than to be consigned to the kitchen to collect dust under the microwave (a fate deservedly given to a certain book by Martha Stewart). This book makes me more homesick than ever for my adopted home. If you have any glimmer of passion for Carolina style barbecue, you MUST get this book.”
Links Also by Bob Garner:
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