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About the Authors
John and Dale Reed grew up across the mountains in Tennessee but have lived in Chapel Hill since 1969 (and Dale went to Duke before that). John taught for thirty-one years at UNC, and Dale taught piano privately. Both are members of the Southern Foodways Alliance and the North Carolina Barbecue Society. John has been a judge at the Memphis-in-May World Championship Barbecue Cooking Contest and gave the 1995 Kemp Plummer Battle Lecture to UNC’s Dialectic and Philanthropic Societies on the subject “Science Lies When It Says Hogmeat’s Got Little Bugs in It” (honest). He’s not a pitmaster, but he was the Pitt Professor at Cambridge University in 1996–97. For more about John Shelton Reed, please visit his website.
William McKinney was raised in South Carolina, where his mother fed him barbecue sandwiches for lunch. He came to Chapel Hill in 1999 as a callow seventeen-year-old freshman and soon thereafter founded UNC’s Carolina Bar-B-Q Society (CBS), devoted to celebrating and eating you-know-what. (The first guest speaker at a CBS event was John Shelton Reed.) William now lives and works in northern Virginia, where ice tea and a mediocre barbecue plate will set you back ten bucks. This is his first book, but
John and Dale’s previous collaborations include writing 1001 Things Everyone Should Know About the South and editing Cornbread Nation 4: The Best of Southern Food Writing
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