From Pit to Plate: ‘Big Moe’s Big Book of BBQ: 75 Recipes From Brisket and Ribs to Cornbread and Mac and Cheese’

As a fan of barbecue, I was excited to dive into “Big Moe’s Big Book of BBQ.” Moe Cason is known for his expertise in the world of barbecue competitions, and in this cookbook, he shares not only his best recipes but also his personal journey. One of my favorite quotes from the book is: “Food has a far deeper meaning than providing fuel for your body. Cooking with intention feeds your soul. It warms your heart, conjures good memories and brings people together.”

That sentiment really stuck with me because it’s exactly how I feel about cooking. This cookbook isn’t just a collection of recipes — it’s an experience.

Layout & Design

The book is designed to make it easy to feel like an expert pitmaster. Moe provides barbecue tips and tricks as well as recipes for sausages, spritzes and rubs. I love that many of these techniques — especially the sauces — can be used beyond the grill, making the book incredibly versatile.

The chapters on meats and mains are definitely the heart of the cookbook, and the photos are absolutely mouthwatering. The full-page images of juicy ribs, brisket and seafood make me want to try every single recipe. Cason also includes side dishes, drinks and desserts — some of which I couldn’t wait to try because they looked so delicious. One of the things I really enjoyed is that the book also told his story. There are great photos of him at competitions, winning trophies, spending time with family and friends and even going fishing. It made the book feel personal, like I was getting to know him.

What I Cooked

I was pleasantly surprised to find that this cookbook isn’t just about pork, beef and chicken. He includes several fish recipes, which I can’t wait to try. The Lemon Butter Speckled Trout (p. 114) and Grilled Mirin and Cognac Marinated Redfish (p. 111) are all on my list.

I also really appreciate the versatility of the recipes. You don’t necessarily need a grill for everything in the book. For example, I used the Chicken Rub (p. 85) on some chicken that I cooked in the oven, and it was still packed with flavor. I have a feeling the rest of his rubs and sauces would work just as well in different cooking methods. And I recently found out that his spice rubs and sauces are now available for purchase. That means I can bring Moe’s signature flavors into my kitchen without having to make everything from scratch.

One of the first recipes I tried was the Sugar Cream Pies (p. 219) because I had never made one before. The directions were simple and easy to follow, and my pie turned out exactly like the picture in the book. Next time, I might try adding fruit — like peaches — to see how it enhances the flavor.

I also made the Thick as Shrimp and Grits (p. 147). I love shrimp and grits, but not everyone can make them well. Since it was my first time cooking this dish, I followed the recipe exactly. The only change I had to make was due to the weather — it’s been 10 below zero for weeks, so I wasn’t able to grill the shrimp outside. Instead, I used a grill pan on my stovetop. Despite that, the dish turned out beautifully. The grits were thick and creamy but still smooth — not too cheesy, just perfectly rich. I’d love to make it again when I can actually use my charcoal grill and get that smoky flavor.

Ease of Use

Cason’s instructions are clear, straightforward and packed with practical advice. The step-by-step guides for smoking, grilling and using different types of wood make it easy to follow, even if you’re new to barbecue. I also appreciate how he includes personal anecdotes and tips, making it feel like he’s right there guiding me through the process.

Who Would Love This Book?

I’d recommend this cookbook to anyone who loves barbecue, whether you’re a beginner or an experienced pitmaster. If you’re a fan of big, bold flavors, you’ll definitely find plenty of inspiration here. Plus, because the recipes are so adaptable, it’s a great book for anyone who loves cooking — even if you don’t always cook on a grill.