Ed Mitchell's barbeque
(Book)

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Published
New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2023].
Format
Book
Edition
First edition.
ISBN
9780063088382, 006308838X
Status
Hopkinton Public Library - Adult
641.76 MITCHELL
1 available

Description

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Copies

LocationCall NumberStatus
Hopkinton Public Library - Adult641.76 MITCHELLAvailable
LocationCall NumberStatus
Ashburnham Stevens Memorial Library - Nonfiction641.76 M681Available
Belchertown Clapp Memorial Library - Nonfiction641.76 MITAvailable
East Longmeadow Public Library - Second Floor641.5784 MITAvailable
Gardner Levi Heywood Memorial Library - Nonfiction641.76/MITCAvailable
Marlborough Public Library - Nonfiction641.76 MITAvailable
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More Details

Published
New York, NY : Ecco, an imprint of HarperCollinsPublishers, [2023].
Edition
First edition.
Physical Desc
xxix, 255 pages : illustrations (chiefly color) ; 26 cm
Language
English
ISBN
9780063088382, 006308838X

Notes

General Note
Includes index.
Description
A barbeque expert and pitmaster 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.
Description
In 1991 Ed Mitchell drove to the nearby Piggly Wiggly, bought a thirty-five-pound pig (that's a small one), and fired up the coals. That was the start of his barbeque business. Now ed is known simply as "the Pitmaster" in barbeque circles and is widely considered to be one of the best at what he does. Here Ed and his son, Ryan, share the tradition of whole-hog barbeque, and share methods passed down through generations. Bring your barbeque to the next level-- and celebrate the rich and complex history of North Carolina whole-hog barbeque. - adapted from back cover

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