The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

For chef and food writer Moore (A Southern Gentleman's Kitchen), pork butt is the cornerstone of good barbecue. To collect the stories and recipes that fill this evocative cookbook, he traveled throughout the American South visiting acclaimed eateries Burn Co. Barbecue, Tulsa, OK; Wilber's Barbecue, Goldsboro, NC; and Big Butts BBQ, Leachville, AR. Readers will need to know how to use a smoker before tackling regional specialties such as Bogart's pork butt, spicy Korean pork, and Peak Brothers chipped mutton. In the hours it will take for the meat to become meltingly tender, they can sample quicker recipes for unique sauces (mustard bbq sauce), sides (B-Daddy's jalapeno creamed corn), and desserts (caramel apple blondie pie). Also included is a sizeable selection of leftover-friendly recipes, such as smoked brisket pho and barbecue pot pie with cheese grits crust.