The South's Best Butts by Matt Moore

The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore is a barbecue lover's dream cookbook with over 150 tried and true recipes from the best of best pitmasters of Southern barbecue.

Moore has gathered the best 'cue secrets to be had from all parts with recipes for the five mother sauces, sides, mains and even desserts. Rice Wine Vinegar and Miso Braised Collard Green, Root Beer Baked Beans and Fried Banana Pudding are just a few examples of what you will find here and I haven't even touched on the pork.

This book is an exciting look at the barbecue scene centered around the South's holy grail of cuts - the pork butt. Every rub, sauce and grilling technique is examined. Moore manages to find some room to squeeze in some recipes for other proteins as well and this week I made the Wonder Wings with Vietnamese Peanut Sauce - these wings are so good - slap your husband good. (I just hate to slap anyone's mama.)

Special thanks to Oxmoor House for sharing the Spicy Korean Pork with KB Sauce. I hope to get the smoker out and try this. Who wants to come over? Be sure to head over to our contest page to enter our giveaway for a copy of this fascinating book that brings the best of barbecue to your table.

Spicy Korean Pork 

Cody uses a mix of Georgia oak and hickory to slowly smoke all of his meats in-house-no gas or anything else, just wood. In the early days, he experimented with many types of wood, finally settling on a mix of the two. Gochujang - used in the KB Sauce - is a red chili paste that serves as a Korean condiment of sorts. It's both spicy and savory, and it's something you can find fairly easily at most specialty markets.

Cutting up the pork butt allows the maximum surface area to marinate overnight in the gochujang. From there, it's low and slow for a few hours until it reaches tender perfection. The finishing sauce adds the last and final complement to this unique-styled butt. Enjoy this pork on its own or on a potato bun with kimchi slaw, kimchi pickles, and KB Sauce. Trust me, the taste is truly worth the effort.

Serves 14  •  Hands-on: 45 minutes  •  Total: 13 hours, including chilling time

2 cups gochugaru (Korean red pepper flakes)

1 cup sweet chili sauce (such as Mae Ploy)

1 cup Sriracha chili sauce

3⁄4 cup KB Sauce plus more for serving

1 (8-pound) boneless pork butt (Boston butt), excess fat removed, cut into 1-inch-thick pieces

Wood chips 

1⁄2 cup sliced scallions

3 tablespoons toasted sesame seeds

1. Stir together the gochugaru, sweet chili sauce, Sriracha, and KB Sauce in a large bowl. Add the pork; toss to coat. Cover and chill 8 hours or overnight. Remove the pork from marinade; discard marinade. Pat pork dry.

2. Prepare smoker according to manufacturer's instructions with an area cleared of coals to create an indirect heat area, bringing internal temperature to 225°F; maintain temperature for 15 to 20 minutes. Place wood chips on coals. Arrange the marinated pork in a single layer on grill rack over indirect heat. Cover with smoker lid. Smoke the pork, maintaining temperature inside smoker at 225°F, until pork is tender and a meat thermometer inserted into thickest portion registers at least 145°F, about 4 hours.

3. Remove the pork from smoker; let stand 10 minutes. Cut into small cubes. Drizzle with additional KB Sauce. Sprinkle with the scallions and sesame seeds.

KB Sauce