Ed Mitchell’s Barbeque

Pitmaster Ed Mitchell and son Ryan share the secrets of their award-winning approach to barbecue in this tasty and enlightening debut. To the senior Mitchell, barbecue represents much more than just a way to make a living: it’s a method of honoring the legacies of both his late father and his enslaved ancestors and also a celebration that brings people of “all colors” together. In this comprehensive volume, he shares step-by-step instructions on his entire process, from building a fire and choosing meat to making cornbread, desserts, and libations. He offers a full “pig pickin’ menu” (complete with an accompanying playlist) and shows how to use every bit of the hog. Sauce recipes include Mitchell’s mother’s vinegar barbecue sauce and a mouthwatering bacon-tomato jam, while sides such as slaw, cucumber salad, okra poppers, and smoked collard green dip guarantee a deeply satisfying feast that will leave diners bursting at the seams. Whether readers are looking to cook the whole hog, beef brisket, or bbq chicken, Mitchell has it covered. This is an unrivaled guide to traditional barbecue. (June)