I get sent an assortment of bbq related books and cookbooks each year to review. Some are good, some are simply awful and a few just are just awesome. The Whole Hog Cookbook falls into the latter category. In fact it is probably one of my all time favorites now. The Pig is my favorite animal. No shock there. Cooking pork for me is always a task I relish and enjoy thoroughly. I have not been able to put this book down. I have gleefully read each page. I have been sucked in I could not help myself…. Beautifully arranged, wonderfully styled it is a terrific read with practical everyday recipes and simple instructions..

Libbie Summers childhood was spent on her grandparents hog farm. She has been around hogs her whole life. This is her first (and hopefully not last) foray into the cookbook market. In her own words she says she wanted to make a cookbook “pork for chicks” I disagree in my opinion this book is for everyone!

Take a look at her own words about the Whole Hog Cookbook..

My favorite quote from the video: “Its a great day to be alive ..its a good day to be hanging with the pigs…”


The Whole Hog Cookbook from Libbie Summers on Vimeo.


She has worked with Paula Deen for years and is her culinary producer. There is a really nice foreword from Paula Deen at the beginning of the book that lovingly talks about her. It comes through on the paper how much admiration she has for Libbie.

Libbie has incredible writing skills. She really does an exemplary job of taking you through each cut of the hog. In addition she talks about knowing where your pork is from. Making informed choices. I admire that.

I love the How To’s. Great composition on each topic makes it easy and empowering for any cook to take on the recipes and instructions..

I love that in addition to the wonderful recipes with all things pork it includes a few desserts. Not just any desserts soulful desserts like the Best ever Family reunion chocolate sheet cake with leaf lard and bacon pecan icing.

I recommend you get this book. In fact I recommend you buy multiples of this book -one for you and the others to share -if you have any interest in pork- because the moment you open this book up …it captivates you. There is so much in this book to love from the tea brined pork roast to the pork belly gyros to everything in between….

This is more than a cookbook. Its a love affair with pork put to paper.


New Cookbook that is available this month on Amazon.I was asked a while back to submit some recipes for the upcoming KCBS cookbook 25th Anniversary edition. I was surprised and delighted to receive my copy today. They included all of the recipes I submitted. These are truly some of my all time favorites.

About the authors of this latest KCBS Cookbook:

A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

The book is chock full of recipes (over 200) from lots of terrific teams and backyard cooks. I had to laugh at page 209 title page Cross Dressing at BBQ & Chili Events. So funny. I won’t ruin the surprise by posting it here but don’t miss that page. Also a fav recipe of mine from a friend Paul Seabrook is featured on page 17 . There are so many interesting and varied recipes throughout this book. It will be fun to experiment with some of them.

At the front of the book there is also a section on the KCBS 4 meats for competition making this an ideal book for any starter team as well.

Lots of fun and loaded up with contributions from so many this makes an ideal BBQ book purchase or gift for any on your list.



Well I am once again adding to my ever increasing list of BBQ books. The folks at Big Green Egg were kind enough to give me a copy of their latest book. Just for the record. I don’t have a Big Green Egg. Yet. I am a firm believer that having multiple types of grills is a good idea. They all have different personalities. I love my Traegers. I compete with my Traegers. I really do believe they are the easiest BBQ to own and to operate. So I am definitely a pellet head. However I love playing with charcoal too. Playing with fire can be a lot of fun and certainly a challenge at times. Some women collect shoes I prefer to collect BBQ’s. It makes the whole BBQ experience fun.

So the cookbook is really quite expansive. This is a big cookbook. 320 pages. It is a gorgeous cookbook to own. The pictures are incredible. The recipes many I have tried and would recommend -Smoke Beef Short Ribs done with hickory chips for example. I have found many of the recipes are easily transferable to other BBQ equipment in addition to Eggs.

Some of the recipes also use the stove top (ex Kale on page 307 with the apple wood smoked bacon). It is a delicious recipe.

I like the format of this cookbook. I enjoyed reading the Chef & Pitmaster Biographies. Overall this has to be one of the best laid out cookbooks for BBQ I have ever seen. Plus God bless them they realize there are Canadians and International Folks that BBQ since they even included a Metric Conversion table as well.

From the Gourmet (ex Roasted Fingerling Potatoes with Creme Fraiche & Caviar) to the most basic (ex Italian Sausage subs) this cookbook has it all for anyone who loves to grill & BBQ. I would highly recommend it for the recipes whether you own a Big Green Egg or other grill/bbq.

The book is only available at Green egg dealers, it will be late summer before it’s available through Amazon