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    The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
    The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
    The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
    Audiobook7 hours

    The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog

    Written by Rien Fertel

    Narrated by George Newbern

    4.5/5

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    About this audiobook

    Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue-America's original barbecue-through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs.

    More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn't your typical backyard pig roast, and it's definitely not for the faint of heart.

    Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America's one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.
    LanguageEnglish
    PublisherTantor Media, Inc
    Release dateMay 10, 2016
    ISBN9781515974062

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    4.5/5

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    • 4/5
      At first I thought this was on barbecue in general, but was corrected very quickly when reading that this was whole hog, a rare but truly delicious subspecies of the barbecue world. As it should, Fertel focuses primarily on North Carolina, specifically eastern North Carolina's pepper-and-vinegar variety though he does visit Tennessee and South Carolina pits. I personally favor South Carolina's mustard sauce (which Fertel calls the "David Bowie" of barbecue), and have only found one adequate barbecue place here (which relies heavily on tomato-based sauce)... The One True Barbecue reminds me that it's unlikely I'll see one out here, unless some hipster decides to artisanally do some farm-to-table whatever in the northwest.