The definitive guide to Carolina-style barbecue from Sam Jones, barbecue scion and third-generation owner of the legendary Skylight Inn in Ayden, North Carolina, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.
SAM JONES is the owner of Sam Jones BBQ and the grandson of Pete Jones, founder of the Skylight Inn in Ayden, North Carolina, which won a James Beard Award and has been open since 1947-and which is where Samstarted honing his chops as a boy. He returned to the family business after rediscovering barbecue through writing a 15-page essay on the topic for a college assignment. DANIEL VAUGHN is the country's first barbecue editor. He holds this post at Texas Monthly magazine and has also contributed to Bon Appetit, Lucky Peach, First We Feast, Los Angeles magazine, and Time. He is the author of Prophets of Smoked Meat.
“This is a new kind of book about a very old craft. A portrait of a
place, a document of a cooking style, and a narrative of a family,
Whole Hog BBQ is an honest, revealing, and generous story that sets
the standard all future books on the subject will aim to meet.”
—John T. Edge, author of The Potlikker Papers: A Food History of
the Modern South
“As someone who calls Eastern North Carolina home, the Skylight Inn
has long been a source of pride for me. The Joneses are a singular
voice in barbecue culture, and Sam is the family’s whole hog, chewy
cornbread, and sweet slaw evangelist. I guess that makes this book
barbecue scripture!” —Vivian Howard, author of Deep Run Roots and
star of A Chef’s Life
"A rare opportunity to learn the well-kept secrets of Sam and the
Jones family. Sam shows that barbecue is an art form, a craft, and
a huge part of building community. Sam is as good as it gets and
now you can learn from the best!" —Sean Brock, chef/owner of
Husk and author of Heritage
“Let me assure you that you’re holding a true treasure in your
hands. Part family history, recipe collection, spiritual
devotional, and a brilliantly constructed snapshot of our
relationship to the cult of barbecue in America, Sam and Daniel
have truly elevated the genre with this book.” —Andrew Zimmern,
host of Bizarre Foods
“Sam may not know this, but every time I watched him cook, I was
taking notes. When we opened Pêche, I put everything I’d learned
watching him to use. Cooking with live fire is a craft honed by
repetition, and now all of his knowledge is in this book. No book
can guarantee you a perfect whole hog, but this one gives you
all of the tools to pull it off.” —Ryan Prewitt, chef of Pêche
restaurant
“This book is a beautiful journey through an incredible family
history. Sam Jones is simply the finest of humans and I’m blessed
to call him my brother.” —Billy Durney, chef and owner of Hometown
Bar-B-Que
“Great storytellers are as rare as real barbecue pitmasters. While
some spout their credentials and accolades like a metronome, Sam
Jones humbly captivates your attention with a symphony of gritty,
emotional stories and the knowledge of a three-generation barbecue
family. Sam Jones is a rarity.” —Chris Lilly, pitmaster and
partner, Big Bob Gibson Bar-B-Q
“Sam Jones inspires me not only as a barbecue man, but as a person.
Whole hog is considered by everyone who cooks barbecue to be the
most challenging meat to master, and Sam Jones has it mastered. Sam
is not only one of the best barbecuers living; he is also great
storyteller, and Whole Hog BBQ is a cookbook and history book that
teaches you how to cook whole hog and all of the other fixings that
have made the Jones family famous. Sam Jones and his book are
authentic, and represent what is great about barbecue.” —Tuffy
Stone, five-time Barbecue World Champion and owner of Q
Barbeque
“As I write this, I’m sitting at a block pit, cooking a hog. It’s
just me and Sam, and it’s 2:12 in the morning. There are a lot of
folks out there who romanticize this lifestyle, but very few of us
who live it. Sam is someone who lives this lifestyle. The
procedures and recipes in this book are so steeped in culture that
I promise you will feel that culture as you cook through this book.
Sam’s a great cook and a legendary pitmaster, but he’s an even
better friend. I know I’m biased—but you will be, too, when you
read through these pages.” —Pat Martin, owner of Martin’s Bar-B-Que
Joint
“Sam Jones is a barbecue unicorn. He makes my favorite barbecue in
the state of North Carolina, and he occupies a space that few
others can, as both an heir to the traditions and legacies of the
past, and a diplomat and forward=thinker for the future of the
craft. His reputation for incredible barbecue is exceeded only by
his reputation for kindness and generosity.” —Ashley Christensen,
author of Poole’s and chef/owner of Poole’s Diner
“When I first met Sam Jones, I was immediately struck by the
history of whole hog cookery and the impact Sam and his family have
made on the barbecue world. When I got to know him better, I
discovered so much more than amazing barbecue. I discovered a good
human who supports his community and his friends. Sam, I’m glad you
are my friend.” —Chris Shepherd, chef/owner of Underbelly
“The perfect volume for those on their way to becoming hardcore
pitmasters.”
- PUBLISHERS WEEKLY
"From Sam Jones, the third-generation owner of the North Carolina's
Skylight Inn, this is your guide to mastering Carolina barbecue
this season."
- EPICURIOUS
Ask a Question About this Product More... |