Southern Smoke: Barbecue, Traditions, and Recipes Book
It's not true that the South the US is one homogenous place, but it is true that barbecue culture is strong below the Mason-Dixon line. From North Carolina to Memphis, barbeque has a long legacy and is ever-more popular. Author Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has collected recipes and techniques from the last hundred years and perfected many of those recipes. He teaches the basis of smoking with a grill or smoker, how to manage the fire, and then reveals many regional differences. North Carolina often uses a tangy vinegar sauce, while the Lowcountry uses seafood and eats likker pudding and funeral grits. Of course, no barbeque is complete without carbs, and there are recipes for everything from skillet cornbread to benne seed biscuits. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)