This week my guest is Matt Moore with his new book “The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.”
In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process. Get a copy NOW!
Matt Moore
The son of a cattleman and grandson of a butcher, Matt Moore is hte quintessential Southern cook. Author of A Southern Gentleman’s Kitchen, his food writing has garnered critical accclaim from publications including The Wall Street Journal, The Chicago Tribune, and the New York Times. His Souther charm has landed him on the Today Show, Fox & Friends, and the WGN. Matt resides in Nashville with his family and is also a musician, pilot, adventure seeker, entrepreneur, Moonshine colonge creator, avid fisherman and a cast iron and wild game enthusiast. Learn more at: www.mattrmoore.com Follow Matt on Facebook & twitter
Good Life Guy’s Wine of the Week:
2011 Hedges Red Mountain Estate Grown Red Blend
A cool-weather blend of cabernet sauvignon, merlot, syrah, malbec and cabernet franc, this wine leads with a scent of rye followed by compact, chewy cabernet flavor. It’s dark fruited, formidably tannic and tense in its structure, with a finish that’s pleasingly savory.
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.
Troylyn Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to Asheville, North Carolina.
A complex wine offering the upfront black fruit/berries of a new world Shiraz with spicy nuances on the nose. The palate is concentrated and balanced, showing plums, warm vanilla and spice. This wine is available in very limited quantities, only 459 Six-packs were produced and Jacob only has 60 of those. If you were on the Jacob email list you would have had a pre-purchase opportunity!
Light salmon color; spiced strawberry and citrus aromas; light bodied with crisp hints of red cherry fruit; barely off-dry with fresh strawberry fruit and watermelon flavors and a bright refreshing finish. ABV10.5% 
LIVE from the Outdoor Living and Landscape show here in Wichita. The show runs three days starting this Friday Mar 3rd through 5th at Century-II convention center in downtown Wichita.
Alluring aromas of smoky, toasty oak and rich flavors of fig, apricot and melon give this an appealing, drink-me-now character. Notes of Meyer lemon, marzipan, toasted almonds, Asian pear, honeysuckle and a hint of Tahitian vanilla. On the palate, notes of apricot, clover honey and toast are in perfect balance with zippy acidity and bright minerality. This Chardonnay will pair beautifully with lemon and garlic chicken with mushrooms. WS90 WE88
Three appellations are called into service for this red, the majority from Sonoma and Monterey counties, with the remainder from tiny San Benito County. On the nose, the wine is rich with molasses, cherry, spearmint, black tea, cranberry and plum. The palate features notes of gingerbread spice, red raspberry and grilled mushroom with a lengthy finish of mocha, black tea and forest floor. WE86, International Wine Report 91