Welcome to Biscuits and Jam from Southern Living. I'm Sid Evans, editor-in-chief of Southern Living magazine,

and some of y'all may know that I grew up in Memphis, Tennessee, a town that takes its barbecue

seriously. Well, this week I'm talking with a

father and son who are as serious about barbecue as anyone in the South. Ed and Ryan Mitchell

come from a very large family in Wilson, North Carolina, as well as a deep tradition of cooking

whole hogs over wood-fired pits. Ed deserves credit for fueling a

national obsession with barbecue in the early 2000s, and now he and his son are on a mission to

cement the legacy of their town, their community, and their family. In addition to a new

barbecue joint set to open in 2024, the duo have a new book out called

Ed Mitchell's Barbecue that delves into the deep history and traditions behind a North Carolina

art form. We'll talk about all that and their recipe for oddball carrot cake on this week's

Biscuits and Jam.

Ed and Ryan Mitchell, welcome to Biscuits and Jam.

Glad to be here, man. I love the title, by the way.

Thank you. Well, listen, I want to just start by saying congrats on the book.

It's called Ed Mitchell's Barbecue, and it looks great.

It's beautifully done.

And this was clearly a labor of love.

No doubt, man.

No doubt.

100%, man, labor of love.

We inked this deal in 2016, man. So it took us seven years to get to this point. Wow, long time coming.

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