As part of Sam Jones’ publicity tour for his book earlier this year, he stopped by Hugh Acheson Stirs the Pot while in town for the Atlanta Food & Wine Festival. A lot of familiar ground is covered if you’ve heard other Sam Jones interviews, but Acheson does offer a chef’s perspective as well.
Description: North Carolina chef Sam Jones stops by Empire State South to talk about his new book ‘Whole Hog BBQ’ and how much different writing about barbecue is than cooking it.
Not that we’re anywhere close to being qualified enough to evaluate books but more so as a public service announcement we will periodically discuss barbecue and barbecue-related books.
Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ arrived on the same day as several other notable barbecue books – Matthew Register’s Southern Smoke, Ed Randolph’s Smoked, and Myron Mixon’s BBQ&A with Myron Mixon – but had to be the most anticipated for a large portion of the barbecue crowd due to Sam Jones as well as the involvement of Texas Monthly BBQ Editor Daniel Vaughn. That was certainly the case for me, and the book delivered in spades.
This book is more than a typical cookbook, with chapters covering the history of his family and Skylight Inn, the story of starting Sam Jones BBQ with his best friend and business partner Michael Letchworth, and the resurrection of a family pit that had been sitting undiscovered for 70+ years. I don’t know how much Jones had written before or how much coaching or editing he got from Daniel Vaughn, but his writing is personal and engaging, particularly for a first-time author.
The other chapter covers in exhaustive detail how to host a whole hog party. In fact, I used it as my guide for the whole hog party Speedy and I hosted last month. In 40 or so pages, it walks the reader step-by-step through the process, from how much wood you need to how to construct the burn barrel and the cinder block pit to a detailed timeline of smoking the whole hog. For any first timer smoking a whole hog, I would point them to this book (and maybe our blog post). It gives you all you need.
Outside of the whole hog chapter, there are several recipes for eastern North Carolina dishes, sides, and desserts.
Whole Hog BBQ is full of beautiful photography and wonderfully personal writing from Sam Jones. It is a must-read not only for barbecue books released on May 7, but for any barbecue book released ever.
Sam Jones is his usually charming self on the Effin B Radio podcast in a discussion that covers a lot of the ground from his recently-released book “Sam Jones: Whole Hog BBQ.”
Lindsay sits down with BBQ behemoth Sam Jones to talk preserving tradition while still evolving and what it’s like to be a third generation Whole Hog pit master. His brand new book Whole Hog is filled with beautiful stories and treasured recipes but the best part of the show might just be Sam reading a few excerpts from his unpublished collection of quotes that lives on his phone. He lovingly dubs these one-liners “Things You Hear Stand-in Around” and they’re prettyyyy hysterical.