djotaku's review
3.0
I gave this book a three, but it's really more of a 3.5 rating. The stories of all the pitmasters that Matt Moore interviews are a 4. They really bring to bear the diverse people who work the pits to make BBQ throughout the south. The recipes are a 3 as compared to the recipes Steve Raichlen, America's Test Kitchen, or Meathead provide.
I did at quite a few to my to-make list and so I'm excited to try some new ways of cooking pork shoulder (it is called South's Best Butts) and also a few other recipes.
I did at quite a few to my to-make list and so I'm excited to try some new ways of cooking pork shoulder (it is called South's Best Butts) and also a few other recipes.
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