Description
Discover the art of barbecue with this expertly crafted cookbook by Matthew Register, the esteemed pitmaster of Southern Smoke Barbecue. This BRAND NEW book dives into the rich history of Southern recipes, offering a journey from classic dishes to modern twists. With 208 pages filled with vibrant recipes and detailed smoking techniques, you'll learn how to master the grill and smoker, whether you're a novice or a seasoned pro.
Matthew Register shares his passion for Southern cooking, informed by his extensive collection of cookbooks and cherished family recipes. His insights into managing fire for long smoking sessions and overcoming common challenges—like the notorious 'stall'—will elevate your barbecue game.
Travel through iconic barbecue regions as you explore mouthwatering dishes. Start in North Carolina, where the essence of slow-smoked pork and tangy vinegar sauce reign supreme. Relish chicken quarters with church sauce, barbecue potatoes, collard chowder, and the irresistible pork belly hash.
Journey through the Lowcountry, where barbecue meets seafood delights. Try frogmore stew, pickled shrimp, fire-roasted oysters, and unique recipes like funeral grits and likker pudding. Don't miss out on the flavors of Memphis and the Delta, known for its dry-rubbed ribs and surprising dishes like Delta tamales and okra fries with comeback sauce.
To top it off, the final chapter celebrates Southern baking with recipes for skillet cornbread, benne seed biscuits, chocolate chess pie, and pecan-studded bread pudding. Unlock the secrets of Southern barbecue with this essential cookbook.
**Delivery Information:** Enjoy fast shipping with delivery options available to suit your needs. Convenient and timely, we ensure that your culinary adventure begins as soon as possible!
Condition: BRAND NEW
ISBN: 9780760364024
Year: 2019
Publisher: Quarto US
Pages: 208
Description:
For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. 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 updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.
In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming 'the stall' on large pieces of meat). He then explores iconic barbecue regions and traditions:
Start off in North Carolina, 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.
Travel the Lowcountry, 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. Then take a trip to Memphis and the Delta, a 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. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread puddin
Matthew Register shares his passion for Southern cooking, informed by his extensive collection of cookbooks and cherished family recipes. His insights into managing fire for long smoking sessions and overcoming common challenges—like the notorious 'stall'—will elevate your barbecue game.
Travel through iconic barbecue regions as you explore mouthwatering dishes. Start in North Carolina, where the essence of slow-smoked pork and tangy vinegar sauce reign supreme. Relish chicken quarters with church sauce, barbecue potatoes, collard chowder, and the irresistible pork belly hash.
Journey through the Lowcountry, where barbecue meets seafood delights. Try frogmore stew, pickled shrimp, fire-roasted oysters, and unique recipes like funeral grits and likker pudding. Don't miss out on the flavors of Memphis and the Delta, known for its dry-rubbed ribs and surprising dishes like Delta tamales and okra fries with comeback sauce.
To top it off, the final chapter celebrates Southern baking with recipes for skillet cornbread, benne seed biscuits, chocolate chess pie, and pecan-studded bread pudding. Unlock the secrets of Southern barbecue with this essential cookbook.
**Delivery Information:** Enjoy fast shipping with delivery options available to suit your needs. Convenient and timely, we ensure that your culinary adventure begins as soon as possible!
Condition: BRAND NEW
ISBN: 9780760364024
Year: 2019
Publisher: Quarto US
Pages: 208
Description:
For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. 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 updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.
In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming 'the stall' on large pieces of meat). He then explores iconic barbecue regions and traditions:
Start off in North Carolina, 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.
Travel the Lowcountry, 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. Then take a trip to Memphis and the Delta, a 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. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread puddin