‘The South’s Best Butts’ Is Every Grillmaster’s New Bible [REVIEW]

Matt Moore flies

Matt Moore traveled the country in search of the South’s Best Butts. Here, Helen’s Bar B Q provided his in-flight refreshments. (Photo courtesy Matt Moore, Facebook)

Growing up in the South, I came to love barbecue with all the fixings from an early age. It didn’t matter if it was beef brisket or pulled pork, I quickly developed a hankering for sticky, charred, finger-licking goodness served up with a huge dollop of potato salad and sweet banana pudding for dessert. Of course, you never get the same barbecue recipe at any two restaurants, because everyone has their own take on how to make it and every region seems to have their own type of sauce. This is exactlly why I love Matt Moore’s new cookbook, The South’s Best Butts. He’s traveled the South from the Carolina’s to Texas in search of barbecue perfection and now he’s sharing his discoveries with the rest of us! Read more of this post

Redneck Pork Nachos [RECIPE]

Redneck Pork Nachos

Squealer’s Bar-B-Que’s Redneck Pork Nachos are the perfect tailgating food! (Photo courtesy Oxmoor House)

A play on Teresa’s Mexican heritage, these are to die for. The star of the show, of course, is the delicious pulled pork—generously layered over a serving of chips and then sprinkled with cheese and other tasty toppings. About halfway through, I actually started using some of the pork rinds to serve as my “chips.” You could say I was eating high on the hog at that moment. Read more of this post