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.
Monk: Bob Garner’s latest book, published in 2014, isn’t strictly a barbecue book per se. Instead it focuses on various favorite foods and drinks of North Carolina, though naturally barbecue is featured being that it is the state’s most popular food.
The barbecue chapter of the book covers the basics in terms of the history of barbecue in the state and how the two dominant styles of barbecue came to be. Where it does cover some new territory compared with previous barbecue books from Garner is the introduction of different styles of smokers into NC, comparing offset and rotisserie smokers imported from the midwest and Texas to the traditional NC brick barbecue pits with its direct heat method. Instead of an exhaustive list of all barbecue restaurants (which Garner previously covered in his Big Book of Barbecue), he instead showcases just four restaurants – one from the east (Skylight Inn), one from the piedmont (Lexington Barbecue), a new-style joint that serves beer while still smoking over wood (Hillsborough BBQ Company), and a regional chain (Smithfield’s Chicken and BBQ).
The book does contain recipes as well, and I particularly like that the recipe for “charcoal cooked pulled pork” is for a Lexington-style barbecue recipe smoked on a Weber charcoal grill.
The subsequent chapters of the book cover foods often eaten with barbecue like brunswick stew and collards as well as desserts such as banana pudding and peach cobbler. This is smartly done by Garner.
As for other barbecue-related items, the book also has later chapters on barbecue sauces found in stores, Texas Pete hot sauce, as well as soft drinks created in NC. Longtime readers and followers will note how much I love Cheerwine or Sun Drop with barbecue, and of course the history of those are featured.
“Foods That Make You Say Mmm-mmm” lovingly explores the food and drinks of North Carolina in a way that only a native North Carolinian can. It is very much a Bob Garner book – and that’s a very good thing.
– Texas Monthly on the Barbecue Nation exhibit in Atlanta
The ‘Barbecue Nation’ exhibition in Atlanta covers everything from the Caribbean origins of our barbecue culture to the current state of competition barbecue. It’s an educational experience as well as a nostalgic one. https://t.co/6rHB5og8Tj
Garner Foods of North Carolina was seeking to augment their barbecue sauce line and introduced a red pepper Louisiana-style hot sauce in 1929, which they named Texas Pete, to capitalize on the popularity of cowboy movies at the time. The product is a Carolina staple. According to food author Robert Moss, at the legendary Skylight Inn Barbecue in Ayden, NC, “They douse the pork with vinegar and Texas Pete while it’s still being chopped.”
– The Raleigh News & Observer has a new series called “Good ‘Eatin” that takes a weekly visit to local eateries in North Carolina, and it will continue through Labor Day; this week it visits Pattan’s Downtown Grille in downtown Rockingham that has a franken-sauce of east, west, and SC but cooks over wood
– See if you can find Midwood Smokehouse in this cool Charlotte 8-bit art: