Real Barbecue

VINCE STATEN BIO SHEETCareer: Free-lance writer, author, columnist, movie critic, lecturer, professor and restaurateur. (One of these days I'll settle down and pick a career.)Age: Same as David Letterman and Almond Joy (the candy bar, not the strip tease artist)Current position: Metro columnist, Kingsport Times-News, 2003-present. Best Columnist in Tennessee, Tennessee Press Association, 2005.Syndicated columnist: syndicated home video columnist: New York Daily News 1989-1996; (Louisville) Courier-Journal 1989-2006.Free lance writer: articles have appeared in more than a thousand publications including New York Times, Boston Globe, Dallas Times Herald, Baltimore Sun, Food & Wine, Satellite Orbit, Video Review, Saturday Review, Icon, Bon Apetit and many other publications.Media experience: Have appeared on "Late Night with David Letterman," "Dateline NBC," "Today on NBC” (twice), History Channel (six different shows that seem to be repeated over and over and over), Home & Garden TV, and numerous other television shows. Radio appearances on more than 1,000 shows, including three appearances on NPR's "Morning Edition."Professor: part-time instructor, University of Louisville, teaching classes in feature writing, news writing and television criticism, 1979-present.Co-owner: Vince Staten's Old Time Barbecue in downtown Prospect, Ky.Education: Bachelors degree with worthless major in psychology from Duke University; Masters degree in journalism from University of TennesseeCivic organizations: Commissioner of the City of River Bluff, Kentucky (population 356), 1989-1996. Never indicted.Honors: Eighth grade Twist Champion, Ross N. Robinson Junior High School; Homecoming Queen, University of Tennessee, 1970 (never crowned, ruled ineligible due to graduate student status)

• Chapter 1 - INTRODUCTION TO THE NEW EDITIONChapter 2 - The history of barbecue, or as much of it as you’ll ever need to knowChapter 3 - Barbecue architecture: From Bauhaus to SowhausChapter 4 - Barbecue Is Where You Find It: Here’s How. . .Chapter 5 - Pig pickin’ Or How we selected the Hot 100 barbecue jointsChapter 6 - The SouthChapter 7 - Texas BarbecueChapter 8 - The Midwest Chapter 9 - The NorthChapter 10 - Cowboy-queChapter 11 - California-queChapter 12 - The Name GameChapter 13 - Barbecue FestivalsChapter 14 - You're only as good as your grill Chapter 15 - Secrets of the secret sauces Chapter 16 - Side DishesChapter 17 - Collector’s Items: Mail-Order MasterpiecesChapter 18 - Barbecue: A dying art?Chapter 19 - ACKNOWLEDGMENTS

Praise for the first edition: "What Masters and Johnson did for sex, Staten and Johnson do for barbecue."- Willard Scott on "Today on NBC"REAL BARBECUE is the only restaurant guide I've ever sat down with and read straight through cover to cover...(It is) the single best book on barbecue I've ever read."- The Washington Post"At once serious and irreverently lighthearted. Keep it with you when traveling because you never know when you'll need it."- The New York Times"The ultimate barbecue book."- Glamour magazine"The funniest, most energetic and thorough book ever published on this down and dirty American original (cuisine)."-New York Daily News"This book is to barbecue what Rand-McNally is to maps."- Playboy"Johnson and Staten can write, they are funny, they know good stories, and they have done massive research. This is a book to send to one's friends like Christmas cards. These boys are doing the Lord's work."- St. Petersburg Times"An excellent job in covering a story that spanned the country and took them months and more than 40,000 miles to pin down...They're really good journalists and they did their homework."- The Nashville Tennessean"This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road."- Gannett News Service"(Staten and Johnson are) the nation's foremost experts on barbecue."- Taxi magazine