We connect you to the world of wine, food and spirits

Talking True ‘Cue with Matt Moore – The South’s Best Butts

Share
We share a pet peeve with Matt Moore: We get annoyed when people refer to a summer cookout or grilling as a “barbecue” or “barbecuing.”  It’s like calling Prosecco “Champagne.” It’s not the same.
Barbecue is a sacred tradition in the Southern states. Like real Coca-Cola, pimiento cheese and biscuits, we don’t like poor knock-offs or misuse of the word. In other words Don’t screw with the ‘cue.
In his book, “The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection,” Matt says, “Southern BBQ is its own religion. And to experience it is akin to hearing the Gospel for the first time.” And if you’re still not convinced of the religious fervor for true barbecue know there’s another new book out on this subject called “Praise the Lard” by Mike and Amy Mills.
In the South’s Best Butts, Matt heads out to interview pitmasters throughout the Barbecue Belt for tips on making true ‘cue. Each pit stop is a story of humble people working with a humble product: a pig. The barbecue mother sauces vary by region as may the method of cooking and the spiced rub, but the pig remains the common denominator. This is a book acheterdufrance.com about butts and the people who expertly cook them low and slow.
Barbecue loyalists: Tune in May 31, 2pmEST to hear from Matt Moore on The Connected Table LIVE! on W4CY.Podcast to iHeart.com.

 

 

Want it now? Buy it here!

Listen here on iHeart.com

 

Connect With Us

FREE Consultation!

Subscribe to our mailing list

* indicates required



Email Format


Contact Us

The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
Mobile: 646-270-4031

Connect with us via email:
melanie@theconnectedtable.com
david@theconnectedtable.com