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Searching for the Dixie Barbecue

Journeys Into the Southern Psyche Wilber W. Caldwell. Preface Searching for the Dixie Barbecue Burnsville, AL vii “Old State Road #4.” This is to distinguish it from. Preface: Searching for the Dixie Barbecue.

Author: Wilber W. Caldwell

Publisher: Pineapple Press Inc

ISBN: 9781561643332

Category: Cooking

Page: 108

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Searching for the Dixie Barbecue, with its thought-provoking text and many black and white photos, is a culinary and cultural saga. Here are glimpses of a fragment of society still tenaciously clinging to deep-rooted, primal instincts; to legends of the American frontier; and to the hand-me-down, rural traditions of the Deep South. This is a story about (among other things) regional pride, homespun cookery, backwoods lore, self-effacing "redneck" humor, shameless braggadocio, macho self-imagery, carnivorous bravado, porcine fundamentalism, boldfaced lies, and both culinary and social intransigence. This book will supply you with the elusive answers to three questions: "What is real barbecue?" "How do you find it?" and "What does it mean to be Southern?"
2005 By Wilber W. Caldwell
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Barbecue

Smoke Lore: A Short History of Barbecue in America. Athens: University of Georgia Press, 2019. Berry, Wes. The Kentucky Barbecue Book. Lexington: University Press of Kentucky, 2013. Caldwell, Wilber W. Searching for the Dixie Barbecue: ...

Author: Robert F. Moss

Publisher: University Alabama Press

ISBN: 9780817320652

Category: Cooking

Page: 344

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"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
2020 By Robert F. Moss
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The One True Barbecue

struck by the very weird, very funny, and very smart Searching for the Dixie Barbecue: Journeys into the Southern Psyche (2005). Idearly hope to share a meal with its author, Wilber W. Caldwell, someday. Need to study up on issues of ...

Author: Rien Fertel

Publisher: Simon and Schuster

ISBN: 9781476793986

Category: Cooking

Page: 288

View: 538

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“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue-including those we tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s-to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn. To quote Serious Eats: The One True Barbecue is “One damn good book about American barbecue.”
2017-05-30 By Rien Fertel
History

A History of South Carolina Barbeque

BBQ Digest. The Palmetto State Glove Box Guide to Bar-B-Que. Marietta, GA: Longstreet Press, 1997. Caldwell, Wilber W. Searching for the Dixie Barbecue: Journeys into the Southern Psyche. Sarasota, FL: Pineapple Press, 2005.

Author: Lake E. High

Publisher: Arcadia Publishing

ISBN: 9781614239765

Category: History

Page: 192

View: 106

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“The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living). South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate. Includes photos! “Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet
2013-09-03 By Lake E. High
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Holy Smoke

And a few treatises that ought to be consulted by anyone seriously interested in the subject of barbecue: Wilber W. Caldwell, Searching for the Dixie Barbecue: Journeys into the Southern Psyche (Sarasota: Pineapple Press, 2005).

Author: John Shelton Reed

Publisher: Univ of North Carolina Press

ISBN: 9780807889718

Category: Cooking

Page: 328

View: 175

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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. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
2009-11-30 By John Shelton Reed
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Feeding the Fire

The Kentucky Barbecue Book. University Press of Kentucky, 2013. Caldwell, Wilber W. Searching for the Dixie Barbecue: Journeys into the Southern Psyche. Pineapple Press, 2005. Elie, Lolis Eric. Smokestack Lightning: Adventures in the ...

Author: Joe Carroll

Publisher: Artisan Books

ISBN: 9781579656577

Category: Cooking

Page: 265

View: 650

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With over 75 recipes, a barbecue expert shows you how to make the best fire-cooked foods at home no matter your equipment. Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert. “A helpful primer to those seeking guidance on . . . how to use a grill or a smoker to their best effect under varying circumstances, all summer long. . . . The recipes . . . are written for home cooks. They are uncomplicated and clear. . . . Most important, they work. . . . Bonkers delicious.” —The New York Times “Joe Carroll . . . speaks the language of every home cook.” —USA Today, “Summer’s Tastiest Titles” “How to barbecue no matter what your equipment. . . . Packs big, bold flavor.” —Associated Press “This cookbook is a master class in minimal and well-prepared barbecue.” —Library Journal
2015-05-12 By Joe Carroll
Fiction

1968

Wilber W. Caldwell is the author of several books of social commentary that look at American society through ... in an Age of Despair; Searching for the Dixie Barbecue: Journeys into the Southern Psyche; Cynicism and the American Dream; ...

Author: Wilber W. Caldwell

Publisher: Algora Publishing

ISBN: 0875866808

Category: Fiction

Page: 225

View: 155

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The 1960s still loom in the national rearview mirror as a kind of cultural myth. Where did it all come from OCo the activism, the violence, the drugs, the counterculture, the permissiveness, the radical politics OCo and what were they thinking? This book answers these questions in a neat cin(r)ma v(r)rit(r) narrative of violence, social conscience, and political and cultural rebellion, tracing the heartbeat of student uprisings with flashbacks between New York, Frankfurt and Paris."
2009-01-01 By Wilber W. Caldwell
History

Cynicism and the Evolution of the American Dream

... a study of railroad expansion and its effect on public architecture in the rural South 1833–1910, published in 2001; and Searching for the Dixie Barbecue: Journeys into the Southern Psyche, a humorous insight into the mind of the ...

Author: Wilber W. Caldwell

Publisher: Potomac Books, Inc.

ISBN: 9781612343334

Category: History

Page: 208

View: 301

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Putting a recognizable face on contemporary American cynicism.
2011 By Wilber W. Caldwell

PC Mag

FIGURE 2: This Web page was generated by the CGI script in Figure 3, using the answer obtained from the Web form in Figure I. Restaurants Found: (search string: American) American, E|wu0d's Dixie Barbecue, Delrny Bench ...

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Page: 416

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1997-03-04 By

PC Mag

He is also the author of The Sceptre WINplay“" Series: Monitors for the discriminating viewer Look ... in Figure 2: <html> <body> <h1>Restaurants Found:</h1> <h2>(search string: American)</h2> <h2>American, Elw0od's Dixie Barbecue.

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Page: 416

View: 692

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PCMag.com is a leading authority on technology, delivering Labs-based, independent reviews of the latest products and services. Our expert industry analysis and practical solutions help you make better buying decisions and get more from technology.
1997-03-04 By

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