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For those of us who don’t have an extra 16 hours to spend tending the grill, Matt Moore shares the easy (and quick!) two-hour technique for smoking pork butt steaks that he learned from Big Butts BBQ in Leachville, Arkansas. Matt is the author of the new book, The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection, and he will have you smoking these delectable meats in no time. From using briquettes instead of wood chips to the essential techniques for setting up your cooker, Matt shares his best tips for low and slow style, plus how to use the Texas Crutch method to ensure your barbecue is as tender and flavorful as possible. (You may want to take notes.) If you don’t already have the steaks on hand, ask your local butcher to cut a pork butt into steaks, and start thinking about the barbecue sauces you’ll slather on them later. After getting your grill going and seasoning your meats, you’ll be on your way to a perfectly cooked meal in just two hours flat.


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