Matt's barbecue style, which he calls West Coast Barbecue, is original.Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions-and recipes from them appear liberally in this book-but he draws on other traditions as well andadds his own California-style spin to the mix, by working inlots of veggies and fruitsand by featuring things likepoultry and seafood, which are non-traditional BBQ proteins.
Rookies who just bought their first backyard smoker(or who want to smoke on a standard grill)as well as seasoned BBQ veteranswill find a whole world of new ideas in thisauthoritative guide to cooking low and slow over smoky, smoldering woods.It includes
Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt EndsMatt's grandmother's amazing recipe for Smoked OxtailsSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked JambalayaTexas-style Beef Brisket, in Matt's unique styleEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, and Watermelon SaladCrowd-pleaser desserts, from Banana Pudding to Peach Cobblerto Pineapple Upside-Down Cake
Matt also tells his own inspiring storyof how he learned to make BBQ and open a restaurant, and about how his journey echoes and continuesthe glorious lineage of African American barbecue in the US-an amazing yet often unknown history.