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Imperial Library
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Index
Cover Page
Halftitle Page
Title Page
Copyright Page
Contents
Introduction
Meats
Pan-Southern Pork Shoulder
Righteous Ribs
Texas Monthly Brisket
Burnt Ends, KC Style
Stockman Shoulder Clod
West Texas Beef Ribs
Hill Country Hot Guts
Barbecued Chicken Two Ways
Liquid Margarine Smoked Turkey
Daviess County Mutton-Style Lamb
Seven Jay Barbecued Goat
Barbecued Baloney Sandwiches
St. Louis Hog Snoots
Memphis Barbecue Pizza and Spaghetti
Cajun Barbecue
Panhandle Smoked Mullet
Rubs
All-Purpose Rub
Texas Beef Rub
Kansas City Rub
Memphis Pork Rub
Memphis-Hellenic “Dry Rib” Rub
Sauces and Mops
Founding Fathers’ Sauce
The Mother Sauce
Piedmont Dip
Sandlapper Yellow Sauce
Marshallville, Georgia, Literary Sauce
The Lord's Own Alabama Rib Sauce
River City Sauce
Lone Star Sauce and Mop
Kaycee “Red Menace” Sauce
North Alabama White Sauce
Owensboro Black Dip
Side Stews
Virginia-Carolina “Yes, We Can” Brunswick Stew
South of the Border Barbecue Hash
Bluegrass State Burgoo
Slaws
Cold Slaugh
Creamy Coleslaw
Golden Coleslaw
Lexington Barbecue Slaw
Breads
Cornpone
Hushpuppies
Kaintuck Corn Cakes
Other Side Dishes
Barbecue Baked Beans
Cowboy Beans
Mississippi-Arkansas Hot Tamales
New Braunfels Potato Salad
East Carolina Boiled Potatoes
Desserts
Dori's Peach Cobbler
Nilla Wafer Banana Pudding
Pig-Pickin’ Cake
To Drink
Sweet Tea
Acknowledgments
Index
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