About Matt Moore

Matt Moore is a musician and self-taught chef based in Nashville, TN. The son of a cattleman and the grandson of a butcher, he’s the quintessential Southern gentleman. He has written for The Wall Street Journal, The Chicago Tribune, and The New York Times and has appeared on The Today Show. Moore is the author of Southern Living: A Southern Gentleman’s Kitchen and Have Her Over for Dinner. @mattrmoore

Two BBQ pulled pork tacos in a cardboard dish with a bear and a dish of coleslaw on the side.

BBQ Pulled Pork Tacos

Behold warm tortillas piled high with sweet pulled pork, spicy chipotle coleslaw, and tangy barbecue sauce. We bet you can’t stop at one.

Three pulled pork grilled cheese sandwiches stacked on top of each other and secured with a wooden skewer.

Pulled Pork Grilled Cheese

This brilliant sandwich works with any pulled pork you’ve got, leftover or freshly smoked. But trust us, you won’t be able to make these fast enough to keep up with the demand.

A bowl filled with Southern potato salad with a wooden spoon ad a scoop of salad on the side.

Southern Potato Salad

Because there weren’t enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke’s. And a whole lotta other tempting things.

A bacon Swiss burger topped with lettuce, tomato, and dill pickle chips.

Bacon Swiss Burger

This smash burger delivers a satisfying sizzle as the burgers meet heat and, even more satisfying, attain that elusive crusty exterior while maintaining an astoundingly juicy interior.

A blue bowl of cauliflower purée on a wooden table

Cauliflower Purée

Mashed potatoes this is not, although it does have a uniquely and really quite charming caulifloweriness all its own that we quite like.

A pile of barbecue pickles next to some barbecued meat and a fork.

Barbecue Pickles

Yep. Barbecue pickles. They’re essentially just store-bought dill slices doused with hot sauce, garlic, and cayenne pepper. Wait’ll you try them.