What do you think?
Rate this book
Food and the American South
Proffitts of Ridgewood
Fresh hams cook slowly for eight hours over hickory wood as smoke drifts through Bullocks Hollow in Northeast Tennessee. Its a smell both ancient and alluring. The technique is as old as cooking itself. Gas and electricity play no part. Wood, fire, and smoke are the elements. Pressures to modernize are constant, but labor-intensive tradition prevails at Ridgewood Barbecue near Bluff City. The restaurant has been located at the same spot since 1948, and it has been owned and operated by the Proffitt family all that time. Fred Sauceman tells a story of persistence, respect for tradition, and loyalty to the land. The Proffitts designed their own pits and they created a sauce that only two people know how to make today. Despite its secluded location, diners from all over the world seek out hickory-smoked ham, tomato-based sauce, blue cheese dressing, and swigs of sweet tea.
92 pages, Paperback
Published September 1, 2017
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
October 29, 2017
My co-worker suggested this book to me. She said that it is about where she grew up and thought it was an interesting story about the family and a restaurant she has known to love. I enjoyed this book and the story even though I have never been before. I hope that I get a chance to go someday!
December 28, 2024
This was a short, quick historical read that I picked up during a trip to TN. Ridgewood BBQ has been a local staple longer than I’ve been alive. It’s delicious and as “backcountry TN BBQ” as it comes.
I liked reading about the family, their history, the 3 generations that have run the restaurant and will continue to do so.
It walks you through their menu over the years, and how the goal was always to keep it simple.
A great quick read before you visit Ridgewood BBQ! If you’re in East TN, I highly recommend it!
BBQ styles and methods can literally change every 100 miles or so and are very region specific!
I liked reading about the family, their history, the 3 generations that have run the restaurant and will continue to do so.
It walks you through their menu over the years, and how the goal was always to keep it simple.
A great quick read before you visit Ridgewood BBQ! If you’re in East TN, I highly recommend it!
BBQ styles and methods can literally change every 100 miles or so and are very region specific!
December 30, 2019
Fun read. We eat here whenever possible so it was fun reading a little of the history and background on the restaurant.
Displaying 1 - 3 of 3 reviews