The South’s Best Butts by Matt Moore (April 25, 2017, $26.95)
Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pit masters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee. Below is a recipe from his new book which is available on Amazon.
Editor-in-Chief, Where and What in the World
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