Food

Put some South in your mouth with 3 smoky barbecue recipes

Matt Moore, author of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, shares his recipes for Southern barbecue staples. He shows us how to make slow-smoked pulled pork with a North Carolina-style barbecue sauce, root beer infused baked beans and smoked corn on the cob with fresh herb butter.

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10
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The key to perfecting this deliciously tender pork is all about keeping it very low and very slow. The constant temperature and long cook time will yield a butt that can literally be pulled apart by hand. The wild cherry wood smoke and 24-hour marinade provide enough flavor to complement the delicious pork without being overpowering. Serve it atop a brioche bun with sauce on the side or simply serve on its own.

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Servings:
4-6
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A cold root beer out of a glass bottle was one of my favorite childhood treats. This dish pays homage to my good memories. Canned pork and beans get transformed into a dish that's savory and has the sweet bite of root beer laced throughout. Did I mention this takes less than five minutes to prep and put into the oven?

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( rated)
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Prep time:
Servings:
6-8
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Smoking ears of corn in the husks over wood chips creates an amazingly rich, smoky flavor. The thyme butter adds a fresh herb note to the sweet and smoky corn.

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