Ten years have passed since the crew on the Kullahalvön peninsula in northwest Skåne proved that you can make seriously good barbecue outside of Texas. Not only have they spent time with some of the best pitmasters in the U.S., but they've also had BBQ royalty right at their own smokers in Bräcke. In their new book, you'll find not only updated recipes for iconic dishes like brisket, St. Louis-cut ribs, and pulled pork, but also a host of brand new recipes for their most popular specials.
The book also includes revised chapters on meat, technique, and equipment, where you'll uncover the secrets behind the wood, fire, smoke, and - perhaps most importantly - how barbecue can create a vibe like no other. After all, people are simply drawn to the fire.
The book is written in Swedish.