The first Black pitmaster to win a James Beard Award, Rodney Scott cooked his first whole hog when he was 11 years old. Now the owner of the country's most awarded barbecue joint, Scott – along with author Lolis Eric Elie – shares his secrets for making the world's best Southern barbecue.

• Includes 51 recipes for barbecued meat, poultry and fish, as well as traditional sides, sauces and desserts.
• Recipe highlights include Pit-Smoked Turkey, Barbecued Spare Ribs, Smoked Chicken Wings and Hush Puppies.
•  
• Hardcover, 224 pages.