Dried Apricot-Chipotle Mayonnaise
Eastern Carolina Vinegar Sauce
Sweet-and-Tangy Tomato BBQ Sauce
Whole Grain Mustard Vinaigrette
Vidalia Onion and Peach Refrigerator Relish
Blue Cheese-Encrusted Strip Steaks
Chicken-and-Brisket Brunswick Stew
Curried Beef Kabobs with Jade Sauce
Flank Steak Sandwiches with Apple BBQ Sauce
Grilled Filet Mignon with Red Wine Mushroom Sauce
Grilled Molasses Flank Steak with Watermelon Salsa
Grilled Tri-Tip with Citrus-Chile Butter
Rosemary Flank Steak with Fig Salsa
Steak-and-Blue Cheese Potato Salad
Brown Sugar Pork Chops with Peach BBQ Sauce
East Carolina Country-Style Ribs
Grilled Andouille Sausage with Pickles
Grilled Peppers and Sausage with Cheese Grits
Grilled Pork Tenderloin Sandwiches
Italian Grilled Pork Sandwiches
Pecan-Crusted Pork Burgers with Dried Apricot-Chipotle Mayonnaise
Pork Tenderloin Sliders with Spicy Pickles
Smoked Paprika Pork Roast with Sticky Stout BBQ Sauce
The Southern Living® Pulled Pork Sandwich
Sweet-and-Sour Pork Tenderloin
Whiskey-Marinated Pork Tenderloin
Smoked Turkey-Blue Cheese Open-Faced Sandwiches
Smothered Grilled Chicken Breasts
South-of-the-Border BBQ Chicken
Spicy Honey-Lime Grilled Drumsticks
Sweet-Heat Boneless Chicken Thighs
Sweet Mustard-Glazed Chicken Breasts
Garlic-and-Herb Grilled Halibut
Grilled Grouper with Cucumber-Watermelon Salsa
Grilled Oysters with Spicy Cocktail Sauce
Grilled Sea Bass with Mango Salsa
Grilled Swordfish with Olive-Basil Relish
Honey-Lime Grilled Shrimp Kabobs
Teriyaki-Glazed Grilled Salmon
Classic Baked Macaroni and Cheese
Davenport Ranch Cowboy Baked Beans
Grilled Fingerling Potato Salad
Grilled Green Tomatoes Caprese
Grilled Roasted Pepper-Stuffed Mushrooms
Sweet, Salty, and Spicy Watermelon Refresher
Uncle Hoyt’s Bread-and-Butter Pickles
Early in my journey in the barbecue and grilling world, I began to realize how much I enjoyed sharing my gifts as a professional barbecue pitmaster by teaching people how to create amazing barbecue at home. In this book, you’ll find some of my favorite things to grill and barbecue, along with “how-to” steps so you can master the techniques. For me, barbecuing isn’t just about the ingredients—it’s about layering flavors with spices, marinades, sauces, and fire. It’s more about knowing when it’s done and not necessarily how long it takes to cook it.
There are many regional differences when it comes to barbecue. Visit Eastern North Carolina and you’ll find the coastal side of the state has a drastically different sauce than the western side. If you like your barbecue sweet, Kansas City is the place to go. Or if you prefer barbecue chicken, Alabama has a delicious white sauce to complement it. People often ask me, “What part of the country is your favorite for barbecue?” They vary so much that my answer to that question is simply, “All of them!” To give you a taste from several regions, I’ve included recipes and tips from some of the best pitmasters around the country. You decide which is your favorite!
As you read this book, I hope you get a sense of my passion and love of creating delicious food. Whether you’re making a mouth-watering steak grilled over a hot fire or a succulent pork shoulder, slow-smoked until it falls apart, you’ll find yourself in a love affair similar to the one that started my journey.
Troy Black
