The South's Best Butts

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 [...]
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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.