Originally Posted by seattlepitboss
There is a New York Times food writer named Michael Pollan. He has become famous in recent years for a series of books he has authored, all on the subject of food. He is a terrific writer and his books are very readable.
I have been eagerly awaiting his book "Cooked : A Natural History Of Transformation" which has been on reserve at my local library for many months. Finally I got it and this morning I started reading it. I was amazed to find out that the whole first section of his book is on traditional whole-hog North Carolina barbecue!
I can recommend it to you guys. But eat a big meal before you start reading, 'cuz otherwise you are going to get hungry!
Thanks for the input....
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali