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.
by Daniel Defoe
by Daniel Vaughn
by Daniel Jones
by Daniel Kibblesmith, Sam Weiner
by Daniel Boulud
by Matthew F. Jones, Daniel Woodrell
by Carey Jones, Robyn Lenzi
by H. Leighton Steward, Morrison Bethea, Sam Andrews, Luis Balart
by R.A. Salvatore, Daniel Abraham, Linda Antonsson, Elio M. Garcia, Myke Cole, Brent Hartinger, John Jos. Miller, Alyssa Rosenberg, Jesse Scoble, Caroline Spector, Matt Staggs, Susan Vaught, Ned Vizzini, Gary Westfahl, Adam Whitehead, Andrew Zimmerman Jones
Sign up for our email newsletter