Ed Mitchell's Barbeque

Experience the rich history and cherished traditions of whole-hog barbecue through the expertise of North Carolina's most renowned pitmaster, Ed Mitchell.

Ed Mitchell embarked on his barbecue journey in 1991, preparing a heartfelt meal for his grieving mother after the loss of his father. With a modest thirty-five-pound pig and a blazing fire, the tantalizing aroma attracted the attention of curious customers at the family bodega. Today, Ed Mitchell, known as "The Pitmaster," stands as a legend in the realm of barbecue, hailed as one of the finest in his craft.

In his debut cookbook, crafted in collaboration with his son, Ryan, and written alongside Zella Palmer, Ed delves into the revered tradition of whole-hog barbecue that has garnered him fame. This time-honored method has been passed down through generations over a span of 125 years, with roots tracing back to his ancestors. As one of the few remaining pitmasters upholding this cherished barbecue tradition, Mitchell's book unveils his methods for the first time, illuminating the untold chapters of North Carolina's rich and intricate whole-hog barbecue history.

Within the pages of this culinary treasure, you'll discover an array of delectable and indispensable recipes perfected over decades. From "crispy cracklin'" to delectable hush puppies, tangy fried green tomatoes to tantalizing deviled eggs, tempting okra poppers, aromatic skillet cornbread, refreshing potato salad, and even pickled pigs' feet—Ed Mitchell's Barbeque offers a feast for the senses. And, of course, the star of the show: "barbeque delights". Prepare to salivate over succulent baby back ribs, smoky pork chops, mouthwatering backyard brisket, and delectable barbecued chicken, all accompanied by vivid and heartwarming tales shared by the Mitchell family. Ed Mitchell's Barbeque not only immerses you in the history of Wilson, North Carolina, but also promises to elevate your barbecue experience to a whole new level.