About the Book Ed Mitchells journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Eds father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--thats a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as The Pitmaster in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. Its a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchells Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs feet, Ed Mitchells Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchells Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level-- Book Synopsis James Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the most famous pitmaster in North Carolina Named one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the South Ed Mitchells journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Eds father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--thats a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as The Pitmaster in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. Its a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchells Barbeque , he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs feet, Ed Mitchells Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchells Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. Review Quotes In this long-awaited cookbook-meets-essay-collection, Mitchell and a slew of contributors including historian Dr. Howard J. Conyers and scholar and curator Zella Palmer among others, painstakingly place dishes, techniques, equipment, and rituals back into their historical context in order to give barbecues overlooked originators and practitioners their proper due, making every bite all the richer for it. -- Food & Wine Nothing says summer like a barbecue--and no one does barbecue like Ed Mitchell, arguably the most famous pitmaster in the nation....But this is far more than a recipe book; Mitchell intersperses his cooking lessons with family stories, deep histories, and American reckonings. -- Oprah Daily This book is a tribute to the unspoken cuisine of America and to the authors enslaved ancestors, the first pitmasters of eastern North Carolina. The recipes are delectable. The star is whole hog BBQ, pit-roasted over hot embers with a vinegar-based sauce, and traditional sides, like Tobacco Barn Brunswick Stew, Church Ladies Candied Yams, and Eds Shindig Slaw. But we also get some fresh takes, like Smoked Collard Green Dip, Bougie Barbequed Whole Turkey, and Smoked Tofu Burnt Ends. This is one of those special regional cookbooks that reads as a rich cultural and historical memoir told through the lens of foodways. -- NPR This is not only an indispensable recording of Southern American history but also a celebration of one family, and their greater communitys, true, complicated, and faith-centered history. -- The Local Palate: Food Culture of the South Gorgeous environmental and still-life photography, historic snapshots and lively oral histories ensure that the conversation Mitchell stoked about Black pitmasters contributions to the food world continues to burn bright. -- Atlanta Journal-Constitution [A] tasty and enlightening debut...Whether readers are looking to cook the whole hog, beef brisket, or bbq chicken, Mitchell has it covered. This is an unrivaled guide to traditional barbecue. -- Publishers Weekly (starred review) Photos reflect place, people, and food pairing, all pairing perfectly with the wealth of personal stories that create the Mitchell food heritage. Barbeque enthusiasts will love learning to master the pit, while everyone else will enjoy the heritage and flavors of down-home Carolina cooking. -- Booklist