Cook the best pork of your life with recipes and techniques from a BBQ world champion

Look no further for the ultimate guide to get you cooking the most delicious pork you and your family have ever tasted. Bill Gillespie is the pitmaster of the award winning Smokin’ Hoggz BBQ team and here he reveals all the trade secrets of preparing the recipes that made his team grand champions. From smoked bacon and sausage to barbecued baby back ribs, pulled pork, tenderloin and the classic ham, he shows the ins and outs of curing, smoking and cooking each cut of the hog to delicate perfection every time. You’ll be amazed to see how easy it is to smoke and cook pork so tender and delicious you won’t be able to stop talking about it.

Readers are guided step-by-step on how to prepare each of the most popular parts of the pig. The more adventurous learn to prepare the head and whole hog. Readers also get an introduction to cooking with a variety of cookers and smokers. The Smoking Bacon & Hog Cookbook, with its simple yet masterful recipes, will have any pork-lover drooling over its pages, so you’ll want to be sure to get one for yourself and a friend!

Bill Gillespie is the author of the bestselling Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers. He is a member of the award-winning BBQ team Smokin’ Hoggz BBQ. They were named the champions of the American Royal Invitational competition and the Jack Daniel’s World Champion Invitational Barbecue competition. They have won numerous other awards, including the Hudson Valley Rib Fest State Championship, the Roc City Ribfest New York State Championship and the Riverside Blues, Brews + BBQ Massachusetts State Championship, among over a hundred other awards. Bill lives in Abington, Massachusetts.

“You could not be in better hands than those of Bill Gillespie, a man whose skills at the smoker are matched by his knowledge and passion. After reading the recipes in The Smoking Bacon and Hog Cookbook you will definitely have a new appreciation of the world’s favorite meat.”—Simon Majumdar, author, food writer & television personality