Famed Southern pitmasters Ed Mitchell and his son Ryan have penned a wonderful book, “Ed Mitchell’s Barbeque.” If you’re a barbecue lover, this is a book for you. You’ll find cultural history woven through the pages along with taste-tempting recipes. Think mac n’ cheese, pineapple upside-down cake, fried chicken, and, of course, all things barbecue.
The book is broken up into chapters, making it easy to find what you want to prepare. As a Californian, I was intrigued by his fried green tomato recipe. This isn’t on any California menu I know about. I decided to try his version, compliments of his mama. She always served these crisp green tomato gems along with barbecued meats.
