Greg Johnson

Real Barbecue (eBook, PDF)

The Classic Barbecue Guide to the Best Joints Across the USA --- with Recipes, Porklore, and More!

• Format: PDF

Produktbeschreibung

Two decades after barbecue kingpins Vince Staten and Greg Johnson published their ode to the top 100 barbecue joints around the United States, they have logged thousands more miles-and at least as many rib racks-in their quest to monitor, taste, and even create the very best. Part travel guide, part recipe book, REAL BARBECUE is really a celebration of a way of life, peppered with such sage advice as, "e;A man that won't sleep with his meat don't care about his barbecue"e; (Early Scott). This update of the classic has a completely new design with photos, trivia, detailed locations of great eating joints coast to coast, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, Cowboy-que, lowcountry pulled pig, California-que-zeen, and real-man reviews of rib joints such as Allen & Sons in Pittsboro and Vince Staten's Old Time Barbecue in Prospect (he put his money where his mouth is). Secret recipes and mail-order finds are also included. This is your guide to the best barbecue across America, often identified only by a thick black column of smoke in the distance.A syndicated columnist and author of ten books, including Kentucky Curiosities(Globe Pequot Press), Vince Staten has appeared on such media as "e;Late Night with David Letterman,"e; "e;Dateline NBC,"e; "e;Today on NBC,"e; and NPR's "e;Morning Edition."e; His varied career encompasses writing, lecturing, teaching, and co-owning Vince Staten's Old Time Barbecue in downtown Prospect, Kentucky. Greg Johnson is the Features Editor for The Courier-Journal in Louisville, Kentucky. "e;This book is to barbecue what Rand-McNally is to maps."e;-Playboy magazine"e;What Masters and Johnson did for sex, Staten and Johnson do for barbecue."e;-Willard Scott"e;This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road."e;-Gannett News Service

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Produktdetails

• Verlag: Globe Pequot
• Seitenzahl: 336
• Erscheinungstermin: 1. Juli 2007
• Englisch
• ISBN-13: 9780762751952
• Artikelnr.: 42064518

Autorenporträt

VINCE STATEN BIO SHEETCareer: Free-lance writer, author, columnist, movie critic, lecturer, professor and restaurateur. (One of these days I'll settle down and pick a career.)Age: Same as David Letterman and Almond Joy (the candy bar, not the strip tease artist)Current position: Metro columnist, Kingsport Times-News, 2003-present. Best Columnist in Tennessee, Tennessee Press Association, 2005.Syndicated columnist: syndicated home video columnist: New York Daily News 1989-1996; (Louisville) Courier-Journal 1989-2006.Free lance writer: articles have appeared in more than a thousand publications including New York Times, Boston Globe, Dallas Times Herald, Baltimore Sun, Food & Wine, Satellite Orbit, Video Review, Saturday Review, Icon, Bon Apetit and many other publications.Media experience: Have appeared on "Late Night with David Letterman," "Dateline NBC," "Today on NBC" (twice), History Channel (six different shows that seem to be repeated over and over and over), Home & Garden TV, and numerous other television shows. Radio appearances on more than 1,000 shows, including three appearances on NPR's "Morning Edition."Professor: part-time instructor, University of Louisville, teaching classes in feature writing, news writing and television criticism, 1979-present.Co-owner: Vince Staten's Old Time Barbecue in downtown Prospect, Ky.Education: Bachelors degree with worthless major in psychology from Duke University; Masters degree in journalism from University of TennesseeCivic organizations: Commissioner of the City of River Bluff, Kentucky (population 356), 1989-1996. Never indicted.Honors: Eighth grade Twist Champion, Ross N. Robinson Junior High School; Homecoming Queen, University of Tennessee, 1970 (never crowned, ruled ineligible due to graduate student status)

Inhaltsangabe

Chapter 1
INTRODUCTION TO THE NEW EDITIONChapter 2
The history of barbecue, or as much of it as you'll ever need to knowChapter 3
Barbecue architecture: From Bauhaus to SowhausChapter 4
Barbecue Is Where You Find It: Here's How. . .Chapter 5
Pig pickin' Or How we selected the Hot 100 barbecue jointsChapter 6
The SouthChapter 7
Texas BarbecueChapter 8
The Midwest Chapter 9
The NorthChapter 10
Cowboy
queChapter 11
California
queChapter 12
The Name GameChapter 13
Barbecue FestivalsChapter 14
You're only as good as your grill Chapter 15
Secrets of the secret sauces Chapter 16
Side DishesChapter 17
Collector's Items: Mail
Order MasterpiecesChapter 18
Barbecue: A dying art?Chapter 19
ACKNOWLEDGMENTS