Ed Mitchell's barbeque

In his first cookbook, Ed Mitchell, whose name is synonymous with whole-hog Carolina BBQ, delivers the secret to his success: tradition, family, and a perfect flame. Mitchell started selling his brand of barbeque out of his family's store and hasn't looked back. These days, his son and coauthor, Ryan, joins him in the pit at The Preserve in Raleigh, North Carolina. The restaurateur shares traditional recipes with a modern twist. Grill aficionados will note that no special equipment is required beyond your favorite tool to cook out. There are also plenty of nongrilling recipes for mains, sides, and vegetables that deliver big flavor, and Mitchell's blue cheese dressing will have you rethinking ever using store-bought again. Photos reflect place, people, and food, 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.

Pitmaster Ed Mitchell and son Ryan share the secrets of their award-winning approach to barbecue in this tasty and enlightening debut. To the senior Mitchell, barbecue represents much more than just a way to make a living: it's a method of honoring the legacies of both his late father and his enslaved ancestors and also a celebration that brings people of "all colors" together. In this comprehensive volume, he shares step-by-step instructions on his entire process, from building a fire and choosing meat to making cornbread, desserts, and libations. He offers a full "pig pickin' menu" (complete with an accompanying playlist) and shows how to use every bit of the hog. Sauce recipes include Mitchell's mother's vinegar barbecue sauce and a mouthwatering bacon-tomato jam, while sides such as slaw, cucumber salad, okra poppers, and smoked collard green dip guarantee a deeply satisfying feast that will leave diners bursting at the seams. 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. (June)