The Southern Cowboy Cookbook

In 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.