The Pickett's Pit Book

The Pickett's Pit Book: Whole hog, ribs and cheap cuts the old Carolina way: 10 chapters, from building coals that cook and the meat counter to the picnic shoulder, two dips for three dollars, the rest of the plate and church plates for a crowd. 135 large-print pages.

• Large-print PDF + EPUB: reads on a phone, tablet, Kindle or computer, and you can print any page
• Download link by email right after checkout
• 7-day money-back guarantee

Use a thermometer: pork to 145°F with a rest, poultry to 165°F, leftovers in the fridge within 2 hours. Cook in the open, never in a garage.

Also in The Pickett's Pit Book + 4 Bonuses: the book and all 4 bonuses for $37.