Martin’s Bar-B-Que Joint in Nashville, Tennessee doesn’t just pay respect to barbecue’s rich history and traditions—it continues to take them forward into the future, even when that means more work day in and day out. Case in point: They’re one of the only remaining restaurants to preach the gospel of whole hog barbecue, a labor-intensive process that requires constant supervision from 5 a.m. onward, seven days a week.
Now, you can learn this traditional art directly from the source, with Pat Martin’s Life of Fire, published by Penguin Random House. In the book’s recipes, Martin will help you master everything from sauces and sides to a whole plethora of smoked meats. If you’ve ever wanted to entertain your dreams of becoming a small-time pitmaster, this book will help get you there.
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