THREE SISTERS

As the first Black Pitmaster to win a James Beard Award, Rodney Scott cooked his first whole hog when he was 11 years old.

Now the owner of the country's most awarded barbecue joint, Scott, with author Lolis Eric Elie, shares his secrets

for making the world's best Southern barbecue.

Includes 51 recipes for barbecued meat, poultry and fish, as well as traditional dishes, sauces and desserts.

Recipe highlights include Pit-Smoked Turkey, Barbecued Spareribs, Smoked Chicken Wings and Hush Puppies. 

Hardcover, 224 pages