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Ed Mitchell's barbeque  Cover Image Book Book

Ed Mitchell's barbeque / Ed and Ryan Mitchell, pitmasters, with Zella Palmer.


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.
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.

Record details

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

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Generational wealth: growing up in barbeque / by Howard J. Conyers, PhD -- The promise and threat of Ed Mitchell / by John T. Edge -- In the country / by Lisa Y. Henderson, Esq. -- Where there is flavor, there is history / by Zella Palmer -- Introduction: "I can't give up" -- Building a fire -- Whole-hog barbeque, pits, and fire: pitboys to pitmasters -- Appetizers: my granddaddy Lawyer Sandar's farm, and my parents' story -- Pork and beef: a perfect piece of meat -- Relishes and sauces: the tobacco harvest -- Biscuits and cornbread: rites of passage -- Salads and slaw: war, peace, and Jim Crow: barbequing with my brothers -- Poultry, seafood, and tofu: mastering the art of barbeque with Mr. Kirby -- Low on the hog: fine dining with Anthony Bourdain -- Rice, grits, and mac 'n' cheese: celebrity barbeque pitmaster in the Big Apple -- Vegetables: Black farmers and the land -- Beans: father, son and the future of barbeque -- Desserts: sweetness -- Libations: corn liquor, white lightning, hooch, stumphole liquor, moonshine, and sweet tea -- Pig pickin' menu -- Ed Mitchell's barbeque playlist.
Subject: Barbecuing > Pictorial works.
Outdoor cooking.
African American cooks.
African Americans > Food.
Food > History.
Cuisine au barbecue > Ouvrages illustrés.
Cuisine en plein air.
Cuisiniers noirs américains.
Noirs américains > Alimentation.
Aliments > Histoire.
COOKING / Picnicking & Tailgating.
COOKING / Individual Chefs & Restaurants.
COOKING / Entertaining.
COOKING / Methods / Barbecue & Grilling.
COOKING / Regional & Ethnic / American / Southern States.
COOKING / Specific Ingredients / Meat.
African American cooks.
Outdoor cooking.
Cooking > North Carolina.
Genre: Cookbooks.
Livres de cuisine.

Available copies

  • 1 of 1 copy available at Homer Library. (Show)
  • 1 of 1 copy available at Homer Library System. (Show)
  • 1 of 1 copy available at Homer Public Library.


  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Homer Public Library 641.5784 MIT (Text) 000172465 New Books Available -

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