Living High on the Hog BBQ & Cookbook Gift Pack

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This special holiday gift pack from accomplished Chef, cookbook author, and Carolina Cue To-Go founder Elizabeth Karmel is available exclusively from FoodyDirect. A great holiday gift for the barbecue enthusiast!

The Living High on the Hog Gift Pack comes complete with:

  • Signed Copy of the award-winning Taming the Flame cookbook by Elizabeth Karmel
  • One Elizabeth Karmel Red Pulled Pork Blending Fork (a recent fav on QVC)
  • 2 pounds of Signature North Carolina Whole-Hog Barbecue
  • 16-ounce bottle of Elizabeth Karmel’s signature Carolina Cue Sauce
  • 1 package of 8 Martin’s Potato Rolls
  • Heating Instructions

About the Cookbook - Taming the Flame - Secrets for Hot-and-Quick Grilling and Low & Slow BBQ. "Nobody does it better." - Al Roker
More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptown—from Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve "Grilling 101" guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy. "Taming the Flame is my love letter to grilling and barbecue and because I grew up in the South, it has a southern flavor mixed into a global palate. The book is mostly about techniques, tips and savory foods but includes homemade baked goods because in my family we always had 2-3 desserts—“My Mother's Fresh-Grated Coconut Cake” is my favorite dessert of all time, it is light and moist—a transcended experience. And, my sister's “World's Best Apple Pie” is the hands-down family favorite. The recipes are sophisticated, yet simple to prepare. They make a big impression on your friends and family but are easy on the cook."

About the Super Silicon Blending Fork - the ultimate mixing and blending tool for everyday kitchen prep. Mix batters, biscuits, compound butters - even your morning eggs. Won't scratch non-stick cookware. Easy to clean and dishwasher safe.

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 12 Noon (ET) for delivery by Friday

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Shipping Days
Storage & Care:

<br> If you plan to serve within 1-2 days of arrival, refrigerate the barbecue pork and the chopped cabbage upon receipt. Otherwise, store in your freezer and keep frozen until the day you want to eat it. The barbecue can be kept in your freezer for up to 3 months. Thaw overnight in the refrigerator. Once thawed, it must be heated and consumed in 2-3 days.
<br> The buns can be refrigerated or stored at room temperature for up to 5 days. Otherwise, store them in your freezer until 4 hours before you want to eat them.
<br> Sauce should be refrigerated after opening!


<br> 1) Allow pork barbecue to thaw in the refrigerator overnight (about 12-14 hours). Or to prepare from frozen, follow the instructions and add about 15 minutes to the re-heat time. <br> 2) Remove from plastic container and place in an oven-safe dish with a lid, or a casserole dish that you can cover with foil. *Adding extra sauce is not necessary. However, heating covered is necessary to keep cue moist. <br> 3) Cook in a 300-degree pre-heated oven for 30-40 minutes until heated through and steaming. <br> 4) To reheat on the grill: Place cue in a covered aluminum pan or other grill-safe container and reheat over medium-low heat (300-325) for 30-40 minutes or until the cue is hot and steaming. Enjoy! <br> Note: The more barbecue you re-heat, the longer it will take. We do not recommend microwaving slow-cooked cue. <br> To make Carolina Cole Slaw: You'll need 1 lb of chopped cabbage. Place chopped cabbage into a non-reactive bowl. Add enough Caroline Cue Sauce to wet the chopped cabbage (about ½-cup to 1 cup of sauce per pound of chopped cabbage, as needed). Let sit for at least 30 minutes or overnight covered in the refrigerator. Stir before serving. Reserve extra sauce for adding to pork. Slaw will keep for up to 3 days, covered in the refrigerator.