Why DDR BBQ Supply?
-
35+ Years of Smoking Experience
-
Trusted by 17,000+ BBQ Enthusiasts
-
Handpicked for Quality & Performance
Big Moe's Big Book of BBQ brings pitmaster Moe Cason's best-kept secrets directly onto your kitchen counter. This 240-page collection shows you how to build amazing flavor over fire and smoke without relying on guesswork. Cooking becomes a reliable daily routine instead of a guessing game. You learn exactly which cuts of meat work best and how to mix custom spice rubs. Every recipe focuses on delivering deep smokehouse taste that feeds crowds.
Why You'll Love It-
Competition-Proven Methods. "Big Moe" has won hundreds of national contests, so his advice delivers real results.
Step-by-Step Guidance. The book walks you through smoker selection, wood choice, and perfecting your bark.
Mouth-Watering Variety. You get distinct flavors ranging from fall-apart Texas brisket to sweet-and-savory cornbread.
Visual Reference. Beautiful photography shows you exactly how each dish should look when it hits the table.
Time-Tested Secrets. Try the exact 14-hour turkey brine recipe that keeps meat incredibly juicy.
Complete Meal Plans. Recipes cover mains like smoked tomato steaks alongside sides like collard greens and black-eyed peas.
-
Brisket lovers who want a tender edge and a deep smoke ring.
Families looking for crowd-pleasing sides like spicy mac-n-cheese and Hawaiian burgers.
Grillers who enjoy experimenting with marinades and homemade spice rubs.
Anyone watching BBQ Pitmasters who wants to replicate pro-level dishes at home.
Home cooks seeking straightforward instructions for slow-smoking large cuts like pork shoulder.
Follow these simple steps to get the most out of every recipe in this book.
-
Fresh Ingredients Matter. Source quality meats early so they can marinate properly according to the brine times listed inside.
Use the Right Wood. Match your fuel type to the recipe's flavor profile for optimal smoke absorption over multiple hours.
Patience Pays Off. Let low-and-slow cookouts finish naturally rather than wrapping too early or opening the lid frequently.
Prep Ahead. Mix your dry rubs a day before grilling so the spices can bond together stronger.
-
Pitmasters transitioning from open-flame grilling to temperature-controlled smoking.
Cooks who admire Moe Cason's work on television and want to try his signature dishes.
BBQ entrants practicing their competition skills with tested benchmark recipes.
Readers who love savory comfort food enhanced with true smokehouse flavors.
What type of cooking equipment do I need?
The recipes cover techniques for various smokers and grills, so choose the tool that fits your outdoor space. You can swap equipment based on what works best for your schedule.
Are the ingredient lists easy to find?
You will find practical guidance for building your pantry with time-tested spice rubs and marinades throughout the book.
Does this book only focus on meat?
No, it also includes vegetable and side dishes like collard greens, cornbread, and stuffed black-eyed peas.
Is this suitable for beginners starting out?
Yes, the author provides expert guidance that simplifies complex processes like long turkey brines and cutting selection.
How many pages are included?
This edition contains 240 fully illustrated pages packed with detailed photographs across all recipes.
Product Details
-
Title: Big Moe's Big Book of BBQ
Author: Moe Cason
Total Pages: 240
Dimensions: 0.87 x 10.22 x 8.18 in
Publication Date: May 07, 2024
Illustrations: Yes
Bake the included cornbread today and fill your whole kitchen with its warm, savory aroma while your main course smokes outside.
You May Also Like
Recently Viewed
Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.