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On Barbecue by John Shelton Reed is an insightful and entertaining BBQ book that explores the history, culture, traditions, and regional rivalries that have shaped American barbecue. Rather than serving as a traditional BBQ cookbook, this engaging collection of essays, articles, reviews, and commentary examines what barbecue means to the people who cook it, eat it, and passionately defend their regional styles.
Written by one of America's foremost barbecue historians, On Barbecue brings together more than two decades of Reed's work, offering readers a fascinating look at the culinary, historical, social, and cultural significance of barbecue. Whether you're fascinated by Carolina whole hog, Texas brisket, Memphis ribs, regional barbecue traditions, or simply enjoy reading outstanding barbecue books, this paperback deserves a place in your collection.
Explore the History and Culture of American BarbecueJohn Shelton Reed has spent decades studying barbecue and the people who preserve its traditions. His thoughtful, humorous writing explores everything from the origins of the word "barbecue" to modern debates over what defines authentic regional BBQ.
Inside you'll discover discussions about:
- The history of American barbecue
- The origins of the word "barbecue"
- North Carolina barbecue traditions
- Regional barbecue styles across the United States
- The people and communities behind America's barbecue culture
- How barbecue has influenced American food, society, and politics
- The evolution of regional BBQ over several decades
If your barbecue library already includes books from Aaron Franklin, Steven Raichlen, Rodney Scott, Meathead Goldwyn, Myron Mixon, or Chris Lilly, On Barbecue offers a completely different perspective by focusing on the history and cultural importance of barbecue instead of recipes and cooking techniques.
Rather than teaching you how to smoke brisket or cook ribs, Reed explains why barbecue has become one of America's defining culinary traditions and why regional styles continue to inspire passionate debate among pitmasters, historians, and backyard cooks.
Perfect For- BBQ enthusiasts
- Collectors of barbecue books
- Fans of regional American barbecue
- Competition pitmasters
- Food historians
- Students of American food culture
- Anyone interested in barbecue history
- Readers building a collection of the best BBQ books
- Author: John Shelton Reed
- Format: Paperback
- Pages: 174
- Illustrated: Yes
- Publication Date: May 25, 2021
- Dimensions: 9.06" H × 5.98" W × 0.63" D
- Written by one of America's leading barbecue historians
- Explores the history and culture of American barbecue
- Covers regional barbecue traditions and long-standing rivalries
- Includes essays, reviews, and commentary spanning more than twenty years
- Thoughtful, entertaining, and highly informative
- A unique companion to traditional BBQ cookbooks
- An excellent addition to any barbecue book collection
Is On Barbecue a cookbook?
No. This book focuses on the history, culture, traditions, and regional identity of barbecue rather than serving as a recipe or instructional cookbook.
Who is John Shelton Reed?
John Shelton Reed is one of America's most respected barbecue historians and authors. He co-authored Holy Smoke: The Big Book of North Carolina Barbecue, an award-winning work recognized by the National Barbecue Association.
Who should read this book?
This book is ideal for anyone interested in barbecue history, regional barbecue traditions, American food culture, and the stories behind one of the country's most celebrated culinary traditions.
Does this book cover different regional barbecue styles?
Yes. Reed explores North Carolina barbecue alongside other regional styles while discussing the traditions, history, and friendly rivalries that make American barbecue so distinctive.
Is this a good companion to BBQ cookbooks?
Absolutely. While traditional BBQ cookbooks teach recipes and cooking techniques, On Barbecue provides the historical and cultural context that deepens your appreciation for barbecue and the people who keep its traditions alive.
Why is this book considered unique?
Instead of focusing on recipes, On Barbecue examines the stories, history, traditions, and personalities that have shaped barbecue in America, making it an excellent read for anyone interested in the culture behind great BBQ.
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With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.