Description
Author: Daniel Schumacher
Barbecue may not have been invented in the American South, but Southerners have worked hard to perfect it. In a relentless pursuit of the tenderest pork, chicken, and beef, generations of hardworking Southerners have tended coals, adjusted smokers, and stewarded the meat to its perfect state. These humble folks started with the simplest ingredients on earth--meat and fire--and added rubs, sauces, and smoke to the mix as time went on, elevating it to an art.
Whether charcoal, gas, or wood burning, our backyard grills and barbecue pits offer endless options for culinary delight beyond traditional barbecue. Kebabs, steaks, hamburgers, seafood, and more benefit from high-heat direct cooking, and low-and-slow marathon sessions. Renowned pitmasters from around the South dish on the nuances of their styles and offer tips on coaxing the most flavor out of your 'cue. From blending woods to create a signature flavor to nitty gritty details about rubs and sauces, they've got you covered. Lone Star brisket, Memphis ribs, Carolina pulled pork, and Alabama smoked chicken and white sauce are just the beginning.
Southern BBQ & Grilling offers more than 100 thoroughly tested recipes, including a wealth of outdoor-inspired cocktails, fixin's, desserts, and tools to get the job done in style. Fire up your grill, gather the family, and get ready for some of the best barbecue you have ever had.
About the Author
Bell, Michael: - Brooke Bell is the director of editorial operations at Hoffman Media, where she directly oversees the editorial teams of Taste of the South, Louisiana Cookin, Cooking with Paula Deen, and new launches Bake from Scratch and Southern Cast Iron. Brooke was previously the editor of Taste of the South, the editorial director of Louisiana Cookin, and the food editor of Cooking with Paula Deen. She was instrumental in the 2015 launches of Southern Cast Iron and Bake from Scratch.Schumacher, Daniel: - Daniel Schumacher received a Bachelor of Arts degree from the College of William and Mary in Virginia, where the student newspaper piqued his interest in publishing. In the decade that followed, he worked with award-winning teams at Food Arts, Gourmet, Cottage Living, and Birmingham Magazine, among others. He is currently editor of Louisiana Cookin' magazine and finds endless enjoyment exploring the nuances of Cajun and Creole cuisine and traveling throughout Louisiana. Bake from Scratch.
Ingredients
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