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.
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.
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?
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.