02499cam a2200397 i 4500 892819122 TxAuBib 20230829120000.0 230523s2023||||||||||||||||||||||||eng|u bl2023020169 9780063088382 HRD 37.50 006308838X HRD 37.50 TxAuBib rda Mitchell, Ed, author. Ed Mitchell's barbeque [BOOK] / Ed and Ryan Mitchell, pitmasters ; with Zella Palmer. First edition. New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2023] xxix, 255 pages : illustrations (chiefly color) ; 27 cm. txt rdacontent n rdamedia nc rdacarrier sti rdacontent n rdamedia nc rdacarrier Includes index. Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. Provided by publisher. 20230829. Barbecuing. Outdoor cooking. African American cooks. African Americans Food. Food History. Cookbooks. Mitchell, Ryan, author. Palmer, Zella, author.