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"'One becomes a cook, but one is born a pitmaster.'"
—Jean Anthelme Brillat-Savarin, The Physiology of Taste from Holy Smoke, page 47
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Brillat-Savarin
"[The story of barbecue] is a story of masters and apprentices, gurus and disciples, a sort of genealogical descent from a handful of founding fathers."
—from Holy Smoke, page 47
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North Carolina barbecue Pitmasters talk about their craft.
 
 
 
 
 
 

 

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