The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.
In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Amazing book. Must Have. I thoroughly enjoyed this book. Being from Texas, whole hog barbecue is uncommon but getting more popular. I first heard of Sam Jones tell his story on a podcast and this man can tell a story. I knew when his book came out I had to give it a read. His story is inspirational and fascinating to anyone who finds the history of barbecue interesting. This would be a five star book just with his storytelling but he includes recipes from his family and his restaurants as well that make it a must have…