Southern Barbecue & Grilling honey/syrup He shows why working-class Southern

He shows why working-class Southern food has become a vital driver of contemporary American cuisine

The traditional biscuits in this book encompass a number of types

Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton's

A favorite among Southerners for more than 150 years

Southern Barbecue & Grilling honey/syrup He shows why working-class SouthernAuthor: Daniel Schumacher Barbecue may not have been invented in the American South, but Southerners have worked hard to perfect it. In a relentless pursuit of the tenderest pork, chicken, and beef, generations of hardworking Southerners have tended coals, adjusted smokers, and stewarded the meat to its perfect state. These humble folks started with the simplest ingredients on earth meat and fire and added rubs, sauces, and smoke to the mix as time