Like jazz, barbecue is a uniquely American original, and few
subjects ignite more passion, excitement, controversy, and
competition. In "Celebrating Barbecue, " Dotty Griffith, restaurant
critic for "The Dallas Morning News, " gives readers the lowdown on
real barbecue, identifying the four great regional styles of
American 'cue (Carolina, Memphis, Texas, and Kansas City), as well
as what Griffith calls "micro-styles" like Santa Maria Beef
Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to
a set of rules and specifications is, as Griffith says, "like
teaching a cat to bark," "Celebrating Barbecue" attempts (and
succeeds ) in doing just that, beginning with the history of
barbecue, defining each region's preferences for meat, fuel, and
seasonings. There are classic authentic recipes for slow-cooked
meats such as Texas Brisket and North Carolina-Style Pulled Pork,
with cooking temperatures, seasonings, woods, and techniques
(including fail-safe techniques for bad weather or uncooperative
equipment or fuels) explained in detail. Griffith includes recipes
for mops, rubs, sauces, and marinades, as well as sources for
ready-made flavor enhancers. A full complement of appetizers,
sides, and desserts rounds out the more than 85 recipes. Menus are
provided for each regional style so you can create your own
barbecue feast. Travelers will find lists of barbecue restaurants,
cook-offs, and festivals, and stay-at-homes will find the best
places to mail-order 'cue, as well as a directory of pit masters
and a section on cookers.
Opinionated and informed, "Celebrating Barbecue" is written with
wit, passion, and verve. A pleasure to read and to cook from, it's
the only book you'll need to enjoy this most American of foods.
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