Catalog Search Results
Author
Publisher
Ecco, an imprint of HarperCollinsPublishers
Pub. Date
[2023]
Edition
First edition.
Physical Desc
xxix, 255 pages : illustrations (chiefly color) ; 26 cm
Language
English
Description
A barbeque expert and pitmaster shares the history, tradition, and his own methods of whole-hog barbeque and the essential dishes and sides to be made from it, including baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken.
In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the...
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