For several years now, you no longer have to undertake the long journey to Texas to enjoy authentic American BBQ flavors. Ribs, brisket, and pulled pork have arrived in Europe. The Swedish BBQ enthusiast and founder, owner, and caterer of the Swedish establishment Holy Smoke BBQ not only reveals the secrets of his best recipes and BBQ interpretations but also demonstrates what type of smoke is needed, which wood is best suited for what, how to control the fire, what meat cuts should look like, and which rubs, marinades, and side dishes complement each other. Last but not least, the book also recounts his BBQ road trip through Texas, featuring the likes of Myron Mixon and Aaron Franklin.