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.
This is an excellent book about barbeque and especially pork butts. The author gives you a little history about pork from China, to Rome, then Cuba and finally the South and how it became the staple before the civil war and has just increased over the years. There is, of course, the different methods and types of wood, and of course slow cooking. Everyone has their one way but for the most part, the beginning is just going over some of the same, but the focus is on the pork butt. He then moves on to some different places in the country that have been around for a while and all of those stories are great. The recipes that the people shared from their places of business really added to this book. The different type of restaurant also gave it a different type of feel. Some of the pit masters are women, and they own or have taken over the family business in order to keep it going. I thought that was great. There also was a Korean Bar B Q that was interesting. When you get past though stories you get into different recipes from the author and some were very interesting and looked very good that I am going to try. Some other not so much, it is just a matter of choice. There are different rubs, and sauces, also salads, desserts, and sides. There was also an interesting bar b q tamale recipe that looked worthy of me giving it a try. The pictures were of good quality, the recipes were written in a way that was easy to follow. Overall a very good book. I got this book from Netgalley.com I gave it 5 stars.