In his first book dedicated to examining the regional roots of American barbecue, nationally known food commentator Mike Witzel gives readers an eye-opening, mouth-watering look at histories, techniques, side dishes, and historically significant and critically acclaimed restaurants associated with the United States" four major "cue regions: Texas, Kansas City, Memphis and North Carolina.Witzel profiles sixteen history-steeped barbecue hot spots, in the process explaining further nuances within each region and introducing a cast of colorful characters. In addition, there are more than two dozen recipes for meats, sauces, seasonings, sides, and rubs, as well as a directory to some of the top barbecue joints across the country.Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, this book contains are the styles from which all American barbecue is derived, in all their rich flavor and folklore.