Recipes for "heirloom American cooking" plus information on "how to organize a major supper or other event", how to multiply or divide a recipe, how to cook ahead, and how to assign work for volunteers or paid helpers.

Now in paperback, this classic barbecue book - with 225 great recipes - gives us the fruits of a lifetime of testing, eating, and enjoying good barbecue. Jeanne Voltz, one of the best-known food writers in the country, gathers the best regional recipes from across America, from Alabama, the Carolinas, and Florida to California and the Southwest. It's all here: barbecued ribs, beef, fish, chicken, lamb, game; seasonings and sauces that give barbecue its regional flavors; kettle foods and "go-alongs" (Garlic Grits on the Grill, Chile Cornbread); and after the barbecue dessert ideas (Toasted Marshmallow Sundaes, Peach-Blackberry Compote). And to get you started the right way, Jeanne Voltz outlines all the essentials: equipment, accessories, building a good fire, and cooking techniques - including smoking. Laced with personal stories about great roadside joints and barbecue lore, Barbecued Ribs, Smoked Butts, and Other Great Feeds captures the spirit and flavor of America's love for outdoor cooking.