Product Description

It was while eating a big ol’ plate of steaming ribs that journalist Lolis Eric Elie and photographer Frank Stewart decided to traverse the country to investigate America’s obsession with smoked meat. Their quest took them from all-night barbecue binges on Chicago’s south side to barbecue competition circuit events like Memphis in May and Big Pig Jig in Vienna, Georgia, where people drop thousands of dollars to spend a sleepless night smoking meat. In SMOKESTACK LIGHTNING, Elie and Stewart profile the down-home devotees of the barbecue world, painting an anthropological portrait of one of our nation’s favorite pastimes. Featuring 50 mouthwatering recipes for such meats, sauces, and side dishes as Oklahoma Joe’s Brew-B-Q Ribs, Moonlight Mutton Dip, and Lady Causey’s Overnight Cabbage Slaw, SMOKESTACK LIGHTNING is a unique culinary chronicle that’ll make your stomach rumble.

Product Details

• Amazon Sales Rank: #341200 in Books
• Published on: 2005-04-01
• Released on: 2005-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9781580086608
• Condition: USED - VERY GOOD
• Notes:
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Amazon.com Review
Through vivid descriptions of restaurants and barbecue joints around the country, stirred together with legends and bits and pieces of barbecue history, Lolis Eric Elie profiles the largely American pastime of barbecuing. Traveling from Texas to the Carolinas, the author chronicles the lore and traditions of the barbecue belt and collects recipes, descriptions and photographs of everything from barbecued cows' faces to pigs' snouts, on his quest to determine barbecue's role in American culture.

From Publishers Weekly
While traveling with the Wynton Marsalis Band, Elie as road manager, Stewart as the photographer for Marsalis's book, Sweet Swing Blues on the Road, the authors consumed so much barbecue, they decided to go off on their own and write a historical, cultural and culinary study of this type of cooking. Driving through the Midwest and the South in their 1981 Volvo, with a tape of Howlin' Wolf's "Smokestack Lighting" for company, they visited nearly 50 barbecue restaurants, talking to cooks, taking pictures and evaluating the food, most of which was undistinguished. The book abounds in local color and graphic details of barbecue preparations; the description of how cows' heads are cleaned at one place in Brownsville, Texas, is particularly grisly. Stewart's photographs include shots of many of the people they interviewed as well as studies of severed hogs' heads and intestines. Some of this is interesting, but a little barbecue research, like barbecue itself, goes a long way. Recipes, a barbecue bibliography and the addresses and phone numbers of the restaurants they visited are included. (May) FYI: Elie is now a columnist for the Times-Picayune in New Orleans.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Can a country controlled by convenience foods still care about real food? This is one of the questions the author and photographer of this work ponder as they set off in search of the best barbecue in America. Traveling from Texas to the Carolinas and points in between, the authors present such passionate and vivid profiles of individual restaurants and barbecue joints that, after reading the descriptions of barbecuing cows' faces and pigs' snouts, some readers may consider becoming vegetarians. While other recent barbecue books such as John Willingham's Real Bar-B-Q (LJ 5/15/96) focus more on recipes and cooking techniques, Smokestack Lightning includes bits and pieces of barbecue history, legends, and lore as Elie attempts to determine barbecue's role in American culture. Libraries with large cooking collections or a special interest in this subject, or those in the barbecue belt, should consider this title.?John Charles, Scottsdale P.L., Ariz.
Copyright 1996 Reed Business Information, Inc.

Customer Reviews

The best armchair account of BBQ and its culture
The NY Times' Eric Asimov calls this "Simply the best book on barbecue I've ever read," and I agree. There are sooo many bbq books out there, and most are pretty lame. But this one's different. It doesn't cover much in the way of actual cooking techniques, but it's a fantastic and utterly evocative guide to 'cue culture; the people and places as well as the smoked meat itself. Great armchair coverage of big, famous restaurants, roadside stands, and home Sunday family BBQ, filled with rich folklore and sociological observations.

A delight - great food, adventure, wonderful pictures and recipes
I had a wonderful experience of things and places I never knew while reading this book. When a book can provide that, I don't know what more you could ask for. My first experience of eating ribs was as a boy at my father's union picnic. When they told me I could eat some ribs, I did not want to eat them. Once I tasted them, I could not get enough. For a while, I looked for every opportunity to find more of this magical delicacy. Then I ran into some tough, dried out, vein laden stuff that put me off it for quite awhile.

Even so, I am not sure that what I ate was barbecue even though that is what it was called in the world of my youth. I suspect that for many people if you cook something over an open flame or charcoal and put sauce on it, that is barbecue, barbeque, BBQ or whatever else you want to call it. It wasn't until I read Calvin Trillin's wonderful writing on his favorite food in Kansas City, Missouri that I realized there was a difference between my cooking out back over charcoal in a Weber Smoker and the slowly cooked, low temperature, super tender barbecue. It was not until very recently that I have tasted whole hog barbecue cooked in a pit over wood and it makes all the difference in my appreciation of this great food.

I bought this book at a special barbecue evening at Zingerman's Roadhouse here in Ann Arbor and one of the authors, Lolis Eric Elie, was there to talk with us about what he had found, what we were eating, his book, and his DVD. It was such an impressive evening that I wanted to read what he had to say.

The authors took me on a wonderful adventure. I got to follow them from Memphis and meandering through Arkansas, Texas, Missouri, both Carolinas, Chicago, and others. They found a lot of bad cooking along the way, but they found some good to wonderful barbecue as well. The interesting thing to me is that there is no real predictor of when they were going to find something great. Some of the tiny places out back were good, most were bad. Some of the larger establishments were good, most were not.

What you had to have was a pit master who cared, who knew what he was doing, and who was willing to do the time consuming work to make it happen. The authors also show us a wide range of preparations of meats. Mostly it is pork, except in Texas where it is beef. In some places it is just ribs and brisket, others it is the whole hog.

A few still cook it in a pit in the ground, most have above ground pits of brick and sand and some with steel. One pitmaster argued that steel wrecks the meat, but most cook that way. There are those that use indirect heat and smoke. There are others who want the flame and the burning of the grease drippings. The most successful use good wood or charcoal. Although they did find one place that barbecued with electric heat and a strip of wood for smokey flavoring. The worst whole hog was a place that used gas and nothing to put any flavor in.

There are places that specialize in different things. Some do the pork shoulder, some are ribs and brisket, and some cook the whole hog. Some even do chicken and shrimp, but the authors dismiss these as not being barbecue because the only thing they have in common is the sauce and a touch of flame. No slow cooking or smoking.

I can tell you that I wished I were with the authors at a few of the places to sample the food with them. However, I do not believe I am quite adventurous enough to want to seek out snoot sandwiches or ear sandwiches. And while I have had pork rinds, I have not had cracklins. I assume they are different. It was also very interesting to me how much of what you ate as a child biased you as to what barbecue is. Frank loved the ribs from Chicago even though they weren't cooked like traditional barbecue, weren't as tender as "real" barbecue, but were nonetheless tasty as all get out.

Among the many delights of this book are the fabulous pictures taken by one of the authors. They show so much. Wonderful people who are full of character and life. Frank Stewart caught so much of the atmosphere of the places the authors take us to that I felt in some ways that I have been there.

The book also supplies many recipes that were acquired in the travels and hard won sampling of the nation's barbecue. These are the good stuff. Frank and Lolis also provide us with the addresses of their favorite places.

Much More Than Barbeque
While the book serves as a chronicle of a cross country trip in search of the perfect barbeque, it does much more than that. We are introduced to a variety, and I do mean variety, of people from across the southeast and the heart of America. This book celoebrates these people and their lives. The barbeque almost serves as a metaphor for society and culture as they change and evolve. The book examines how traditions, generations, and diversity impact our barbeque and our lives. A well written narative that took me places I have never seen and introduced me to people I had never met. All of them interesting.