About the Book From low-and-slow smoked meats to quick-grilled favorites like pork chops and okra, this is the ultimate guide to Southern-style barbecue and grilling. Book Synopsis 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, theyve 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, fixins, 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.