Who: Barbecue devotees John Shelton Reed, Dale Volberg Reed, and William McKinney, authors of HOLY SMOKE: THE BIG BOOK OF NORTH CAROLINA BARBECUE (UNC PRESS, 2008) and barbecue greats Ed Mitchell of the Pit in Raleigh; Wilber Shirley of Wilber's Barbecue in Goldsboro; Chip Stamey of Stamey's Barbecue in Greensboro; and Samuel Jones of the Skylight Inn in Ayden.

What: A meet and greet with some of North Carolina's most revered pit masters and book launch party for HOLY SMOKE, the definitive guide to the people, places, and lore behind North Carolina's signature slow-food dish.

Where: The Pit, 328 W. Davie Street, Raleigh, NC www.thepit-raleigh.com

When: Thursday, November 13, at 4:30 p.m. Heavy hors d'oeuvres, including whole hog and pulled pork shoulder, will be served from 5:30 p.m.-7:30 p.m.

Why: The Tar Heel state has the longest continuous barbecue tradition on the North American mainland. This month's publication of HOLY SMOKE honors both its past and future. This event offers the rare opportunity to interview several legends of North Carolina barbecue and to get the lowdown on our state's 'cue from three experts.

**The Definitive Guide to North Carolina Barbecue-HOLY SMOKE, by John and Dale Reed, with William McKinney Visit http://www.ncbbqbook.com.