by
Ed Mitchell, Ryan Mitchell and Zella Palmer
published in
2023
Susan A says:
Mouth-watering recipes caught my eye, but the history of North Carolina pit masters had me captivated!
A barbeque expert and pit master 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.
Find it on the shelf
641.5784 MIT