Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today
{"id":7624227127514,"title":"Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today","handle":"southern-smoke-barbecue-traditions-and-treasured-recipes-reimagined-for-today-9780760364024","description":"\u003cb\u003eAuthor: \u003c\/b\u003eMatthew Register\u003cbr\u003e\u003cbr\u003e\u003cb\u003eInformed by the history of classic southern recipes, \u003ci\u003eSouthern Smoke \u003c\/i\u003eis an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the\u003cb\u003e history of southern recipes\u003c\/b\u003e. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges \u003cb\u003eupdated versions of timeworn classics\u003c\/b\u003e. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. \u003cb\u003eNow you can make them all at home.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In this book, Matthew teaches the \u003cb\u003ebasics of smoking with a grill or smoker\u003c\/b\u003e. He outlines how to manage the fire for long smoking sessions and shares\u003cb\u003e pitmaster tips \u003c\/b\u003efor common struggles (like overcoming \"the stall\" on large pieces of meat). He then explores \u003cb\u003eiconic barbecue regions and traditions\u003c\/b\u003e: \u003cul\u003e\n\u003cli\u003eStart off in \u003cb\u003eNorth Carolina\u003c\/b\u003e, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.\u003c\/li\u003e\n\u003cli\u003eTravel \u003cb\u003ethe Lowcountry\u003c\/b\u003e, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.\u003c\/li\u003e\n\u003cli\u003eThen take a trip to \u003cb\u003eMemphis and the Delta, \u003c\/b\u003ea longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.\u003c\/li\u003e\n\u003c\/ul\u003e And, of course, what barbecue spread is complete without \u003cb\u003ebaked goods\u003c\/b\u003e? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. \u003cp\u003e\u003c\/p\u003e Whether you've long been a fan of barbecue or are just starting your own barbecue journey, \u003ci\u003eSouthern Smoke\u003c\/i\u003e offers a unique collection of recipes and stories for today's home cook. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eChef \u003cb\u003eMatthew Register\u003c\/b\u003e and his wife Jessica own Southern Smoke BBQ, which has been featured in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine, on \u003ci\u003eThe Today Show\u003c\/i\u003e\u003ci\u003e, and was\u003c\/i\u003e named one of the top 25 BBQ restaurants in the US by \u003ci\u003eMen's Journal\u003c\/i\u003e. They also own \u003ci\u003eSouth Catering\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003eand the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.\u003c\/p\u003e\u003cbr\u003e","published_at":"2024-05-01T13:47:08-04:00","created_at":"2022-05-05T15:37:04-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["American","Barbecue \u0026 Grilling","bbq cookbook","books","Books on Shopify","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/South","gg","Hardcover","Harvard Common Press","In-House Fulfillment","Matthew Register","Meat","Methods","PUB201905","Regional \u0026 Ethnic","Specific Ingredients"],"price":3200,"price_min":3200,"price_max":3200,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710412165338,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780760364024","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today","public_title":null,"options":["Default Title"],"price":3200,"weight":863,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780760364024","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/southern-smoke.jpg?v=1679755781"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/southern-smoke.jpg?v=1679755781","options":["Title"],"media":[{"alt":"Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today by Register, Matthew","id":31967181701338,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/southern-smoke.jpg?v=1679755781"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/southern-smoke.jpg?v=1679755781","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eMatthew Register\u003cbr\u003e\u003cbr\u003e\u003cb\u003eInformed by the history of classic southern recipes, \u003ci\u003eSouthern Smoke \u003c\/i\u003eis an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the\u003cb\u003e history of southern recipes\u003c\/b\u003e. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges \u003cb\u003eupdated versions of timeworn classics\u003c\/b\u003e. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. \u003cb\u003eNow you can make them all at home.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In this book, Matthew teaches the \u003cb\u003ebasics of smoking with a grill or smoker\u003c\/b\u003e. He outlines how to manage the fire for long smoking sessions and shares\u003cb\u003e pitmaster tips \u003c\/b\u003efor common struggles (like overcoming \"the stall\" on large pieces of meat). He then explores \u003cb\u003eiconic barbecue regions and traditions\u003c\/b\u003e: \u003cul\u003e\n\u003cli\u003eStart off in \u003cb\u003eNorth Carolina\u003c\/b\u003e, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.\u003c\/li\u003e\n\u003cli\u003eTravel \u003cb\u003ethe Lowcountry\u003c\/b\u003e, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.\u003c\/li\u003e\n\u003cli\u003eThen take a trip to \u003cb\u003eMemphis and the Delta, \u003c\/b\u003ea longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.\u003c\/li\u003e\n\u003c\/ul\u003e And, of course, what barbecue spread is complete without \u003cb\u003ebaked goods\u003c\/b\u003e? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. \u003cp\u003e\u003c\/p\u003e Whether you've long been a fan of barbecue or are just starting your own barbecue journey, \u003ci\u003eSouthern Smoke\u003c\/i\u003e offers a unique collection of recipes and stories for today's home cook. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eChef \u003cb\u003eMatthew Register\u003c\/b\u003e and his wife Jessica own Southern Smoke BBQ, which has been featured in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine, on \u003ci\u003eThe Today Show\u003c\/i\u003e\u003ci\u003e, and was\u003c\/i\u003e named one of the top 25 BBQ restaurants in the US by \u003ci\u003eMen's Journal\u003c\/i\u003e. They also own \u003ci\u003eSouth Catering\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003eand the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.\u003c\/p\u003e\u003cbr\u003e"}
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