The Southern Cowboy Cookbook
Ships to U.S. & Canada
Some restrictions applyIn the Southern Cowboy Cookbook, Chef John Rivers combines the region’s most beloved culinary influences to create a fresh new take on comfort food. With his bold blending of Deep-South specialties, traditional Texas BBQ, and Low Country cuisine, the founder and pitmaster of the acclaimed 4 Rivers Smokehouse share his secrets for dishes that range from the iconic – Smoked Brisket, Pulled Pork, St. Louis Ribs, Red Velvet Cake – to more contemporary favorites like Shrimp ’n Grits, Grilled Brisket Pizza, Coffee-Rubbed Ribeye, and Bourbon Pecan Pie. With dozens of easy and approachable recipes, 150-plus photographs, skillful techniques, and down-home charm, The Southern Cowboy Cookbook is designed to be a kitchen classic.
John Rivers spent more than 20 years in the healthcare industry, traveling the country and learning everything there is to know about barbecue in his free time. After retiring he decided to put his newly acquired skills to good use, and 4 Rivers was born in Winter Park 2009. Since then it’s earned a reputation for serving some of the best barbecues in America, with 13 additional locations open across the state.
This package includes 1 “The Southern Cowboy Cookbook”.
“The South’s Best BBQ Joint” - Southern Living
Pitmaster John Rivers spent 20 years in healthcare, traveling the country learning everything there is to know about barbecue. In 2009, he left his corporate job to pursue his passion in opening the first 4 Rivers Smokehouse in Winter Park, Florida. The smokehouse has since been named best barbecue restaurant in America by Southern Living and MSN, and has continued to expand to 15 locations throughout Florida.
Rivers and his team wet-age Black Angus brisket for 30 days prior to smoking over hickory for maximum beefy flavor, and along with burnt ends, ribs, sausage, and more barbecue classics. Don’t skip the banana pudding for dessert!
