What They're Saying About Holy Smoke

Congratulations to Holy Smoke, Finalist, 2009 International Association of Culinary Professionals Book Award

"A cultural and culinary history of barbecue, the book includes directions on shaping cornmeal into perfect hush puppies, a who's who of the region's pit masters, and mouthwatering photographs of sizzling pigs."
—Chronicle of Higher Education
Click here for a slide show of an NC Pitmaster at work.

"'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

"Part-cookbook-part-manual . . . and an excellent guide to the Tar Heel state's distinctive interpretation of a great American cooking style."
—The Christian Science Monitor

"A comprehensive and entertaining exploration of the Tar Heel barbecue tradition. . . . Holy Smoke is full of everything you might want to know about Tar Heel 'cue, and probably more."
—The Weekly Standard

"Filled with history, interviews and all kinds of kooky heirloom Southern recipes, this is a lovingly curated book on the 'barbaculture' of the Tar Heel state."
—Chile Pepper

"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

"A fine book, one that every Tar Heel, whether born and bred or merely welcomed and fed, needs to read carefully."
—Tim Tyson, News & Observer

"It's here. Not another guide to North Carolina barbecue restaurants . . . it is . . . 'an exploration of the Tar Heel barbecue tradition.' While Holy Smoke is assuredly about food, it is more, in my mind, about 'foodways'--the roots and evolution of the food, which more than any other, is identified with the people of this state and its history and traditions."
—Carroll Leggett, MetroMagazine

"Sure to be a favorite with folks who love the Tar Heel state and its history and foodways."
—Metro Magazine

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

"A darn good book."
—Kathleen Purvis, The Charlotte Observer

"If this book doesn't set your mouth to watering, then you need your taste buds checked."
—Ben Steelman, Wilmington Star-News

"Highly entertaining and guaranteed to whet your appetite for you-know-what."
—Fayetteville Observer

"A valuable addition to the barbecue lover's bookshelf."
—Charleston City Paper

"The most definitive book . . . on the food that ties sons and daughters of The Old North State together by the taste buds."
—Burlington, NC Times-News

“Brimming with factoids, field intelligence, received wisdom, and fine art, Holy Smoke is a harmonic convergence that resonates with good-natured humor. It is as entertaining as it is informative.”
—John Egerton, author of Southern Food: At Home, on the Road, in History

“Holy Smoke gets an A+ for design. It's crisply graphic, a stroll down memory lane with reproductions of old-timey menus, barbecue signs, cartoons, and package labels scattered throughout its 316 pages along with vintage black and white photographs. Few books are such fun to read and precious few as well written.”
—Jean Anderson, author of The American Century Cookbook

“John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.”
—Mountain Xpress

“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

"Southern studies guru John Shelton Reed and fellow pork pro Dale Volberg Reed have teamed up with pig-pushing alum William McKinney to give us the first definitive guide to the people, places and culinary secrets behind the world's best barbecue."
—Carolina Arts & Sciences News

“A fascinating book presented in an interesting fashion. It's not wide, but man is it deep.”
—BBQ Links

"It is a treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing served in the South that is better than fried chicken."
—Nicki Leone, BiblioBuffet.com

“A dance through the legends, history, fables and reality of North Carolina barbecue. . . . While laughing along with the fun stories, don't forget to take the recipes seriously.”
—Edible Piedmont

"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."
—The Art of Eating

“One thing guaranteed to start an argument in North Carolina is barbecue. Thus, it takes a little courage to write a book on the subject. The Reeds . . . try hard to be scrupulously fair to both the Eastern and Piedmont barbecue camps.”
—StarNewsOnline.com

"Jam-packed with entertaining and authoritative history, culture, personality sketches, and thoughtful opinion."
—D.G. Martin, syndicated columnist

“I admire the heck out of Holy Smoke. It's smart. And it's oftentimes funny. For believers in North Carolina barbecue, for the faithful who seek the smoky grail, this is it, the gospel truth.”
—John T Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South

“Holy Smoke embraces the subtleties and complexities of our exquisite state dish and all the lore that surrounds it. Whether considering Eastern style or Lexington style, this wonderful book is as enticing as a tray of outside coarse-chopped with hushpuppies and a Cheerwine at Lexington 1--not that I'm preferential.”
—Jerry Bledsoe

“Even if it didn't taste so good, we would like North Carolina barbecue for its inspirational nature. Like chile in New Mexico and cheese curds in Wisconsin, its rituals and lore stir passionate symposia, infusing Holy Smoke with a sense of purpose that is biblical.”
—Jane and Michael Stern, Roadfood.com

“The authors show that barbecue is more than just a meal. Love, hardship, and generations of striving go into every morsel of this 'white and brown.' All visitors to North Carolina should keep this relevant guide at their fingertips.”
—Gastronomica