Let The Smoke Roll; Sam Jones Book Signing Event (Nashville)
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, third generation pitmaster Sam Jones and barbecue writer 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 (all adapted for the home kitchen and grill) including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.
Join legendary North Carolina pitmaster Sam Jones to celebrate his first cookbook, Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ, on Tuesday, June 25, 6pm at Martin's Bar-B-Que Downtown. Guests will have the chance to mingle with and have their books signed by the man of the hour, in addition to enjoying a buffet-style meal featuring recipes found in the cookbook. Sam will be joined by friend and fellow pitmaster, Pat Martin, as well as local author, Chris Chamberlain, for a Q&A panel discussion to chat all things barbecue and the new cookbook. Live music will be performed by Martin McDaniel Band. Tickets include admission and a signed copy of Whole Hog BBQ, plus a buffet meal featuring 'cue from Sam Jones and Pat Martin, and beverages from Blackberry Farm Brewery. Additional books will be available for purchase at the event. Tickets can be purchased HERE.
ABOUT THE AUTHOR:
Sam Jones is the third generation to operate Skylight Inn BBQ, which was opened by his grandfather in 1947. Skylight Inn won a James Beard Award for “America’s Classics” in 2003. After opening Sam Jones BBQ in 2015, Sam was a 2018 James Beard Foundation nominee for Best Chef: Southeast. He lives in his hometown of Ayden, North Carolina.
ABOUT THE BOOK:
“If it’s not cooked with wood, it’s not BBQ.” So said Pete Jones, founder of the legendary Skylight Inn in Ayden, North Carolina. In Whole Hog BBQ, Pete’s grandson Sam Jones—owner of Sam Jones BBQ, and the third generation to bring perfect pork to Eastern North Carolina—distills decades of live-fire wisdom in this stunning debut. It is a personal, funny, and deeply touching look at one of America’s greatest culinary traditions.
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, Jones and renowned barbecue editor Daniel Vaughn recount the history of barbecue in Eastern North Carolina and share the origin story of Skylight Inn. Along the way, readers come to understand the Jones family's legacy and gain access to coveted recipes from Skylight Inn and Sam Jones BBQ.
Jones and Vaughn share the step-by-step method for Skylight Inn's classic whole hog (serves 180!) and the scaled-down 60-pound version from Sam Jones BBQ, as well as a recipe for the best pork shoulder ever plus other favorites from both restaurants, all adapted for the home kitchen and grill: cornbread, sweet slaw, spare ribs, smoked turkey, fried catfish, the signature burger, and more. Whole Hog BBQ is the definitive guide to Carolina-style barbecue.