Pat Martin & Nick Fauchalk
8.27 x 1.03 x 10.27 inches
“Books are a uniquely portable magic”
Stephen King, On Writing
A picture book. A book with pictures. At Walla Walla General Store we are inspired and delighted by books that allow us to disappear into another world. Art books to stretch the possible and question everything, interiors books to show us new patterns and arrangements and ways of living and cookbooks to allow us to travel to Thailand or New York City or anywhere a date palm will grow. We have a small, everchanging collection of titles for various dreams and ponderings.
One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking.
Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire.
For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure—a life of fire that will transform the way you cook.