The first Black pitmaster to win a James Beard Award, Rodney Scott cooked his first whole hog when he was 11 years old. Now the owner of the country's most awarded barbecue joint, Scott – along with author Lolis Eric Elie – shares his secrets for making the world's best Southern barbecue.
- Includes 51 recipes for barbecued meat, poultry and fish, as well as traditional sides, sauces and desserts.
- Recipe highlights include Pit-Smoked Turkey, Barbecued Spare Ribs, Smoked Chicken Wings and Hush Puppies.
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- Hardcover, 224 pages.
