Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
3/18 7 AM Central: The Kindle edition of this title is selling for $0 as of this posting. Prices and availability can change quickly. Check product page for current info.
Smoke it: Barbecue Cookbook: Mouth Watering Barbecue Sauces Rubs And Marinades
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
3/10 2 PM Central: This title is on sale for $14.88 in hardcover. For some pricing clarity, that’s less than the current e-book/Kindle edition price of $17.99. Shipping is also free to many US addresses with Prime Membership [Try Prime for Free] or a qualifying order. Prices and availability can change quickly. Check product page for current info.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – note that multiple variations of this product may be available, as such a different version may appear at this link
Horn BBQ by Matt Horn
More InfoFrom the book description, check product page for current description, price and availability:
“Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine
Master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.
Not only will you learn how to make classics of Texas- and Carolina-style BBQ, like brisket and pulled pork, you will expand your BBQ repertoire to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links.
Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods.
Following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like:
Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends
Matt’s grandmother’s amazing recipe for Smoked Oxtails
Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya
Texas-style Beef Brisket, in Matt’s unique style
Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake
Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Bib Gourmand” designation, has lines outside that run for blocks and hundreds of rave reviews in the media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.
So what sets this cookbook apart from the rest? Matt’s original barbecue style. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.
Matt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of Black barbecue in the US—an amazing yet often unknown history.
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – note that multiple variations of this product may be available, as such a different version may appear at this link
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook
From the book description, check product page for current description, price and availability:
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.
“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
![Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] Kindle Edition](https://www.bbqfinds.com/wp-content/uploads/2022/08/61MFuf9d2YL._SL500_-312x400.jpg)
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] by Aaron Franklin
From the book description, check product page for current description, price and availability:
The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.
“This book will have you salivating by the end of the introduction.”—Nick Offerman
Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it.
In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.
For any meat lover, backyard grill master, or fan of Franklin’s fun yet authoritative approach, this book is a must-have.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
3/6 7 PM Central: This Kindle edition of this title is on sale for $5.99. Prices and availability can change quickly. Check product page for current info.
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] Kindle Edition
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
2/19 9 PM Central: This title is on sale for $15.75 in paperback. For some pricing clarity, that’s less than the current e-book/Kindle edition price of $17.99. Shipping is also free to many US addresses with Prime Membership [Try Prime for Free] or a qualifying order. Prices and availability can change quickly. Check product page for current info.
From the book description, check product page for current description, price and availability:
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced
From the book description, check product page for current description, price and availability:
Matt Abdoo and Shane McBride cut their teeth preparing three-star Italian and French cuisine, but in their spare time, what they really loved cooking (and eating) was barbecue. Eventually, they traded in their Michelin star kitchens for a smoker and opened their dream restaurant: a laid-back eatery that pays homage to the culinary traditions of American BBQ but isn’t afraid to experiment with worldly influences.
Now, you can master Matt and Shane’s smoky meats and championship-winning sauces at home. With more than 50 mouthwatering recipes, Pig Beach BBQ Cookbook includes everything from traditional favorites like buffalo wings and smoked beef brisket, to groundbreaking new dishes like Mojo-Marinated St. Louis Ribs and Secret Spice Pecan Candied Bacon.
An essential read for every at-home pitmaster, Pig Beach BBQ Cookbook is also a definitive barbecue tour of the United States. By sharing tricks of the trade from experts in every region, it explains once and for all how North Carolina ’cue differs from Texas ’cue, and teaches you how to recreate those distinct and delicious flavors no matter where you live.
Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too
From the book description, check product page for current description, price and availability:
Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America’s barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Bon Appétit, Los Angeles Times
Kevin Bludso was born and raised in Compton, California, by a Black Panther–supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny’s legendary BBQ stand. In 2008, Kevin opened his own Bludso’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia.
In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom’s Banana Pudding, Buttermilk Pie, and Kevin’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso’s BBQ Cookbook is also a story about Kevin’s family and community. It’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue.
This is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home.
Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin
From the book description, check product page for current description, price and availability:
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue Kindle Edition
From the book description, check product page for current description, price and availability:
From a New York Times bestselling cookbook author and five time BBQ world champion, everything you need to know about preparing great barbecue.
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
“Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solid—even I learned a thing or two.” —Steve Raichlen, New York Times bestselling author of the Barbecue! Bible cookbook series and host of Project Fire and Project Smoke on PBS
“I’ve been waiting for this. Someone has finally written the book on how to cook championship barbecue, the kind that wins money in competitions. But not just someone: Myron Mixon could build a battleship if he melted his trophies. And, in case you are still hungry, he shares his secrets for sides and seafood and all of the essential dishes in the classic barbecue canon.” —Meathead Goldwyn, New York Times–bestselling author of Meathead: The Science of Great Barbecue and Grilling
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
BBQ&A with Myron Mixon
More InfoFrom the book description, check product page for current description, price and availability:
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue – note that multiple variations of this product may be available, as such a different version may appear at this link
From the book description, check product page for current description, price and availability:
To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.
Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.
The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers–as well as an appetizing read for people who may not tend to the grill but do love to eat ‘que.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
1/17 8:30 AM Central: The Kindle edition of this title is selling for $3.99 as of this posting. Prices and availability can change quickly. Check product page for current info.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue Kindle Edition
From the book description, check product page for current description, price and availability:
From a New York Times bestselling cookbook author and five time BBQ world champion, everything you need to know about preparing great barbecue.
Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.
“Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solid—even I learned a thing or two.” —Steve Raichlen, New York Times bestselling author of the Barbecue! Bible cookbook series and host of Project Fire and Project Smoke on PBS
“I’ve been waiting for this. Someone has finally written the book on how to cook championship barbecue, the kind that wins money in competitions. But not just someone: Myron Mixon could build a battleship if he melted his trophies. And, in case you are still hungry, he shares his secrets for sides and seafood and all of the essential dishes in the classic barbecue canon.” —Meathead Goldwyn, New York Times–bestselling author of Meathead: The Science of Great Barbecue and Grilling
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue
Price, promotions and availability can change quickly. Check the product page for current price, description and availability.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ Kindle Edition
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
From the book description, check product page for current description, price and availability:
From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes
“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern
When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.
Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue.
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver.
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks.
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove.
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon.
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia.
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.
Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook Kindle Edition
From the book description, check product page for current description, price and availability:
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal • “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Kindle Edition books can be viewed on your Kindle Device or on free reader applications available for your iPhone, Android or Windows smart phone – and for your web browser.
Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook
