Southern Smoke
Barbecue, Traditions, and Treasured Recipes Reimagined for Today
by Matthew Register
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Pub Date May 07 2019 | Archive Date Jun 11 2019
Quarto Publishing Group – Harvard Common Press | Harvard Common Press
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Description
For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home.
In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions:
- Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
- Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
- Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.
Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
Marketing Plan
Key Campaign Activity Aggressive local media outreach to NC radio, television, newspapers and magazines
Pre-publication: Long lead national media and local NC media outreach to food and lifestyle media Marketing materials (recipe cards, bookmarks, etc) created for restaurant to use in weeks leading up to on-sale Cross promotion with restaurant social platforms
Trade: Submit for review in Publishers Weekly, Shelf Awareness, Booklist and Foreword Reviews Display at BEA/BookCon
School/Library: Submit for review in Library Journal Display at ALA Annual and Midwinter Conferences
Consumer: Launch event at restaurant Goodreads giveaway Promotion on Quarto Cooks
Publicity/Media:
Magazine: Food & Wine, Martha Stewart Living, Vogue, bon appetit, Gather Journal, Saveur, Edible, Sweet Paul, Real Simple, People, Rachael Ray Every Day, Good Housekeeping, Parade, Women’s World, Cherry Bombe, O The Oprah Magazine, Cooking Light, Martha Stewart Living, Fine Cooking, Newsweek, The Week, Food Network Magazine, Family Circle, Edible Asheville, Edible Raleigh, Garden and Gun Newspaper: The New York Times, Raleigh News and Observer, Wall Street Journal, Washington Post, The Boston Globe, Los Angeles Times, Philadelphia Inquirer, AM New York, Austin American Statesman, Pittsburgh Post Gazette, Chicago Tribune, food editors from top 25 regional newspapers
Online: Epicurious, bon appetit Healthyish, Eater, Buzzfeed, Food52, Huffington Post, Eat Your Books, Tastebook, Cooking with Amy, Delish, The Kitchn, Design Sponge, Food Republic
Radio: NPR The Salt, NPR The Splendid Table, The Level Teaspoon, WNYC Leonard Lopate
Available Editions
| EDITION | Other Format |
| ISBN | 9780760364024 |
| PRICE | $25.00 (USD) |
| PAGES | 208 |
Average rating from 21 members
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