In fact, if you travel to North Carolina, if you're not familiar, you might find what's affectionately referred to as "Carolina Que" is quite different than the kinds of barbeque you would have in Texas or Florida. Ryan Mitchell, who wrote the new cookbook Ed Mitchell's Barbeque, stopped by Tonia's Kitchen to talk about some of the recipes that make Caroline Que great. Among the differences, the use of a natural wood and charcoal type-smoker and the sauce, which as barbeque aficionados already know, is based on vinegar as opposed to tomato. Both Ryan and Ed are genuine pitmasters, specializing in whole-hog barbeque, but the book features more than just pork recipes. It's a great introduction to one of America's most cherished cuisines, and a real treat to boot.
