Barbecue Road Trip:
Recipes, Restaurants, & Pitmasters
from America’s Great Barbecue Regions
by Michael Karl Witzel
With its fervent aficionados, traditions, and wildly varying regional styles—each with its passionate advocates—barbecue is much more than a way of cooking meat: It’s a cultural ritual.
A history as entertaining as it is informative, this book is the first to explore American barbecue’s [...]

By Michael Karl Witzel ©2007-2008
Sure, history books tell of the Tartar’s fondness for raw meat and how sailors from Germany loved to order Hamburg Style Steak upon their arrival in the New World. The real question is: Who created America’s first all-beef patty, ancestral prototype of today’s Quarter Pounder, Big Mac, and Whopper?
Pinpointing the origination [...]