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North Carolina is home to the longest continuous barbecue tradition on the North American mainland.

Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.

"Even if it didn't taste so good, we would like North Carolina barbecue for its inspirational nature. Like chile in New Mexico and cheese curds in Wisconsin, its rituals and lore stir passionate symposia, infusing Holy Smoke with a sense of purpose that is biblical."

—Jane and Michael Stern, Roadfood.com

"A cultural and culinary history of barbecue, the book includes directions on shaping cornmeal into perfect hush puppies, a who's who of the region's pit masters, and mouthwatering photographs of sizzling pigs."

—Chronicle of Higher Education
Click here for a slide show of an NC Pitmaster at work.

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"North Carolina's barbecue at its best is like its people at their best: good, honest, unpretentious."

—from Holy Smoke

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