Barbecue crossroads
Subtitle: notes and recipes from a southern odyssey
By: Robb Walsh ; photographs by O. Rufus Lovett
Contributors: Lovett, O. Rufus, 1952- photographer
Edition: First edition.
Publisher: University of Texas Press
Published: 2013
Language: eng
Number of pages: 281
ISBN-13: 9780292739321; 9780292752849
Subjects: Barbecuing
Description: Presents stories, recipes, and photographs of barbecue cooking in the South, recording the pitmasters and legendary joints that make this food culture famous.
Notes: Includes bibliographical references (pages 265-267) and indexes.
Table of contents: title: Pits and pulpits; title: Eat dessert first; title: The spiritual home of barbecue; title: Convenience stores; title: Big pigs and little pigs; title: Fast food and slow food; title: Barbecue barbarians; title: The high life; title: Parched peanuts; title: Shoulders and red dip; title: Whole hog and old hickory; title: Young blood; title: Bringing it all back home; title: Community barbecues.