Take your cookout to the next level by smoking meats for an added layer of flavor. Bill Gillespie has won some of the most prestigious barbecue competitions with his team, Smokin’ Hoggz, and set out to illustrate the versatility of the pig in The Smoking Bacon & Hog Cookbook. He explains types of pigs, smokers, wood chips, charcoal, cook times and temperatures before he even gets to the recipes. Start with pork belly and then move on to sausage, ribs, chops, loins, butts, shoulders, hams and more. When you’re ready, Gillespie also walks you through smoking a whole hog. Don’t miss his sauces and rubs, although he won’t give up the secret recipe for his award-winning Smokin’ Hoggz Barbecue Sauce.
"The Smoking Bacon & Hog Cookbook," by Bill Gillespie with Tim O'Keefe, pagestreetpublishing.com