Mitchell, Ed
Summary: In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the Pitmaster" in barbeque circles and is widely considered to be one of the best at what he does. Here Ed and his son, Ryan, share the tradition of whole-hog barbeque, and share methods passed...
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Publisher / Publication Date: Ecco, an imprint of HarperCollinsPublishers 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5784 MITMiller, Adrian
Summary: "Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eatingit; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime...
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Publisher / Publication Date: The University of North Carolina Press 2021