The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

The pork butt (aka Boston butt), a cut favored by barbecuers for its delicious ratio of fat to muscle and its forgiving nature, gets a smoky valentine from southern chef Matt Moore (A Southern Gentleman’s Kitchen) in this toothsome collection. Though he’s got plenty of experience manning a pit, Moore modestly opts to take readers on a tour of some of the South’s best locations for barbecued pork butt, highlighting key purveyors as well as the cut’s versatility and including plenty of must-try sides along the way. Readers may be surprised at the simplicity of many of the recipes here—most consist of a simple rub and recommendations for a specific type of smoking wood—but those following Moore’s smoking advice are sure to wind up happy and full. There are plenty of options for sides and appetizers while readers are waiting for their pork to get done: dry-rubbed smoked chicken wings, grilled potato salad, jalapeño creamed corn, beer-batter fried pickles, and bacon and corn hush puppies. Moore acts as a guide and mentor, explaining why certain ingredients and techniques work, offering a handful of iconic regional sauces, and addressing the unforgivable sin of including liquid smoke. This terrific tour is sure to inspire readers to fire up the smoker. [em](Apr.) [/em]