The South's Best Butts
and get it by
Food writer Matt Moore waves away clouds of smoke to
give BBQ lovers a sneak peek into the kitchens and smokehouses of a
handful of the South's most revered pitmasters to uncover their
tried-and-true techniques and patron-sanctioned favourite dishes. By
first aiming the spotlight on one of the South's most revered cuts of
meat - pork butt - Matt Moore uncovers the methods that have produced
the micro-regional styles of BBQ that garner an almost religious
reverence. From old-timers and new-comers to the BBQ circuit, he gets
the tried- and-true techniques gleaned over hours, days and years
toiling by fire and spit, coaxing meltingly tender perfection from the
humble pig - the foundation of Southern BBQ.
More than a book of recipes, Matt explores how the marriage of meat, cooking method and sauce varies from place to place based on history and culture, climate, available ingredients and wood and always the closely-guarded, passed-down secrets. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill and eat, but be warned: your own butt may suffer in the process.
Paperback, 288 Pages
|Accessory Type||BBQ Books|
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