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The South's best butts : pitmaster secrets for Southern barbecue perfection
2017
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Summary
2018 NBBQA Awards of Excellence Winner

In The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their 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 followed like scripture. 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.
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Booklist Review
In addition to all its other culinary gifts, southern barbecue makes this American region a distinctive culinary destination. formal and informal competitions, both amateur and professional pitmasters vie for bragging rights rivaling sports enthusiasts. Here, Moore delves into what makes these barbecuers distinctive. He even maps the South, categorizing the sorts of sauces each area espouses: tomato-molasses, mustard, vinegar, white, or black. Moore explains all these as well as the influence of the woods used in grills and smokers. According to Moore, southern barbecue is still evolving, thanks in no small measure to the influence of new immigrants. Koreans have brought their own expert barbecuing traditions, and there's even Vietnamese peanut sauce. Side dishes enhance pitmasters' efforts with complementary slaws, potato salads, corn, and rice. Moore's recipe for bacon and bourbon collard greens may well entice even the most recalcitrant Yankee to sample the South's favorite leafy vegetable.--Knoblauch, Mark Copyright 2017 Booklist
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