In the South, barbecue is king. Barbecue grills are ubiquitous fixtures in backyards across the region, and every Southerner looks forward to the "firing-up" season. This book is a follow up to the best-selling Big Book of BBQ and is filled with expert techniques and know-how enables every cook to start grilling like an award-winning pit master in his own backyard. As a professional pit master, Troy Black has traveled the country competing in — and often willing — professional barbecue contests and teaching the art and techniques of low and slow smoking. With full-color "how to grill" photos, this book shares Troy's secrets that are guaranteed to elevate basic backyard fare to gourmet grill status. Whether you prefer charcoal grilling or gas grilling, this book has it all. In addition to techniques, Troy also shares his top-secret, all time best, tried-and-true recipes that have won him countless awards nationwide. These include his favorite sauces and rubs that give his recipes uniquely scrumptious flavors not to be found in any barbecue joint — anywhere! Special features throughout the book make it an indispensable grilling guide: Take it from Troy is a mini-forum for tips and insightful reflections gleaned from his years as a professional pit master; for busy weeknights when time is of the essence, cooks will appreciate Troy's Take a Shortcut suggestions; for make-ahead ideas, On 'Cue ensures a barbecue meal that's perfectly planned from start to finish.

本書は、アメリカ南部で「王」と称されるバーベキューの真髄を、熟練のピットマスターであるトロイ・ブラックが解き明かした情熱的な一冊です。単なる技法書に留まらず、そこには「火を操る」という行為を通じた精神的な探求と、その土地に根ざした文化への深い敬愛が克明に刻まれています。 著者が説く「低温でじっくり時間をかける」という哲学は、効率を優先する現代への静かな抗いとも言える文学的な重みを湛えています。随所に綴られた内省的な考察は、読者を単なる調理から、伝統を継承する求道者の道へと誘います。煙と香りが織りなす極上の物語に、あなたの魂も熱く焦がされるはずです。