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The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection Flexibound – April 25, 2017
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From the Publisher
Squealer’s Pork Butt
Squealer’s Original BBQ Sauce
- ½ cup Cattleman’s BBQ Smoky Base Barbecue Sauce
- ¼ cup ketchup (such as Hunt’s)
- ¼ cup yellow mustard
- ¼ cup (2 ounces) white vinegar
- ¼ cup (2 ounces) Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground black pepper
- ½ cup (4 ounces) water
- 1 tablespoon cornstarch
Make 1 ½ cups
1. Stir together the first 7 ingredients and ¼ cup of the water in a small saucepan. Bring to a boil over medium-high, stirring occasionally.
2. Stir together the cornstarch and remaining ¼ cup water in a small bowl. Add to the boiling sauce, and stir to combine. Return to a boil, and remove from heat. Cool before serving.
Serves 10, Hands-on: 20 minutes
Long, slow cooking and a methodical rub yield moist, tender pork. The hickory smoke really penetrate
Hickory wood chunks
1 (8 – 10-pound) bone-in pork butt (Boston butt)
¼ cup Creole seasoning (such as tony Chachere’s)
Kaiser buns, toasted
Squealer’s Original BBQ Sauce
Total: 14 hours, 50 minutes, including sauce
1. Prepare smoker according to manufacturer’s instructions, bringing internal temperature to 275°F. Maintain temperature 15 to 20 minutes.
2. Rinse the pork in cold running water, and pat dry. Rub the Creole seasoning on pork until liberally coated, making sure the fact cap is most liberally coated.
3. Smoke the pork, covered, over indirect heat, maintaining temperature inside smoker around 275°F, for about 14 hours or until a meat thermometer inserted in thickest portion registers 200°F.
4. Remove the pork from smoker; let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand. Serve on the toasted buns with barbecue sauce.
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.―Publishers Weekly
Moore's compilation of various recipes proves that there are many methods for barbecuing a pork butt.―Jim Shahin, The Washington Post
Food writer Matt Moore takes you on a barbecue-eating tour, combining expert tips and recipes from pit masters with picks for the most authentic and creative mains and sides being cooked today.―Sam Gillette, People.com
For home cooks who long to fire up a grill, dig a pit or stoke a smoker in their own backyard, Matt Moore uncovers the tried-and-true techniques and famous dishes of a dozen of the South's most revered pitmasters, from Texas to Tennessee.―Southern Seasons