A Regional Smoker Cookbook Celebrating America's Best Barbecue
by
Will Budiaman
Language: English
Release Date: May 2, 2016
You can pick the protein, switch the sides, and even swap the sauce—but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.
Barbecue is a pillar of American cookery, steeped in rich tradition and...