Ed Mitchell's Barbeque

More about the book

James Beard Finalist, this cookbook celebrates the history and tradition of whole-hog barbeque from a renowned North Carolina pitmaster. Ed Mitchell's barbeque journey began in 1991, sparked by a lunch for his grieving mother. After purchasing a thirty-five-pound pig from Piggly Wiggly and firing up the coals, the enticing aroma drew in curious customers. Over thirty years later, Ed is recognized as "The Pitmaster," celebrated for his expertise. In collaboration with his son Ryan and writer Zella Palmer, Ed delves into the rich tradition of whole-hog barbeque, a method passed down through generations, tracing back to his ancestors who were sharecroppers and enslaved individuals. As one of the few pitmasters preserving this tradition, he shares his techniques and the unwritten history of North Carolina barbeque for the first time. The cookbook features a variety of recipes, from cracklin and hush puppies to fried green tomatoes and deviled eggs, alongside mouth-watering barbeque dishes like baby back ribs, smoked pork chops, and barbequed chicken. Each recipe is accompanied by heartwarming stories from the Mitchell family, enriching the narrative with the history of Wilson, North Carolina, while elevating the barbeque experience.