Southern Foodie’s Guide to the Pig: Culinary tour of 50 of
the South’s best restaurants and the recipes by Chris Chamberlain is exactly
what the title says. It’s a book with
recipes and stories from 50 of the greatest BBQ chefs/pit masters in the south.
This book combines recipes, with personal stories, history, and culinary
lessons.
When I opened this book I was expecting a cookbook with a
few cute tips and stories. This is so
much more. This book includes real
history and knowhow from some of the most acclaimed BBQ/pig connoisseurs in the
country. The first couple chapters cover
the anatomy of the pig and how to build your own pit to roast a whole pig. They
describe techniques, reasons why parts are cooked one way and not another, and
lots of amazing basic recipes. I am so
excited about this book. Plus it’s more
than… “Here’s a BBQ sauce recipe. Here’s a pulled pork recipe…” It’s got how to make your own bacon and hams
too.
I am so excited about owning this book and adding it to my
collection. I have already told my husband to be prepared to build me a BBQ
pit. The material list (approximately)
is included in the book. I cannot wait
to try out all the new recipes; Rubs, injections, sauces, etc. They all look so good.
Note: I was given a copy of this book by the publisher to
read and review. The opinions above are
my own and I was not compensated for a positive review.