Holy Smoke

“'Does the world really need another barbecue book?' The answer is yes, thanks to the book’s dozens of useful recipes (some lending credence to the claim that three pillars of southern cooking are sugar, salt, and fat), hundreds of evocative illustrations and photos, and a narrative spiced with historical anecdotes.” —Wall Street Journal

“Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.” —Atlanta Journal-Constitution

“A funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the 'cue, the sauce, and the people behind this Tar Heel tradition.” —Southern Living

“Sheer fun. . . . Informative, fast-paced, thorough, and filled with facts. I was reading through it the other evening and could have sworn I smelled the sharp, smoky aroma of pork slowly cooking over hickory coals.”—Jack Betts, Charlotte Observer

“The book leaves no glowing coal unturned in its examination of our state’s barbecue history, cooking techniques, recipes, and characters who have honed the fine art of turning hogs into something heavenly.”—Our State

“An apogee on all things barbecue. . . . Much more than a simple collection of recipes, the book supplements its exploration of this regional favorite by delving into the history of North Carolina barbecue. . . . And of course, there’s no shortage of recipes and cooking techniques presented here, covering not only the meat, but a variety of side dishes, deserts, and even that signature Southern beverage, iced tea.” —WNC Magazine

“This heartfelt, thorough, witty compendium of the state’s barbecue places, pitmasters, pig pickins, history lessons, tall tales and basic recipes makes me bone-deep homesick in a way I haven’t felt in years.” —Rachel Wharton, The Art of Eating

“Maybe . . . you're wondering where the difference in barbecue styles comes from and why this difference is so fiercely contested. Or maybe you're interested in history or cultural history or North Carolina history. I've got just the book for you. . . . True Tar Heels will have a hard time giving this one away, so buy two.”—Moreton Neal, MetroMagazine

“This is savory regionalism, localist patriotism in service of the palate. The Reeds and McKinney are poets of pork North Carolina style, whose superiority to the barbecue of the Outside World they assert with conviction, wit, and a comfortable erudition—-but then it is hard to be pedantic when discussing the etymology of 'pig-picking.' Holy smoke indeed.” —Bill Kauffman, “Carolina is for Pig-Lovers”, Front Porch Republic

“John Reed believes that the traditional barbecue joint is a place in the South where people from all walks of life and all races, from the sheriffs’ deputies to the construction workers to the town bankers, gather to eat the local specialty at a price just about anybody can afford. . . . A passage in Holy Smoke says, ‘North Carolina barbecue is an edible embodiment of Tradition. For many of us, barbecue symbolizes Home and People.’” —Calvin Trillin, New Yorker