Matt Moore combines his Lebanese and Southern heritage to create updated Southern dishes perfect for enjoying with friends and family. Want a taste? Matt shared his incredible recipe for Barbecue Pot Pie with Cheese Grits Crust with us as part of our Bob's by the Book interview series! Read our interview to get to know one of our favorite cookbook authors, see him in his element in our video below, and enter to win a copy of his latest cookbook, The South's Best Butts. Enjoy! Bob's Red Mill: Whats the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen? Matt Moore: Scrambled eggs. It's still my obsession, especially when done in the French manner. A nob of butter, low and slow, constant stirring until creamy and delicious. BRM: Whats your favorite food memory? MM: Rolling grape leaves and frying chicken with my grandmother. The perfect combo of my Lebanese and Southern heritage. BRM: Name a dish everyone should learn to make, and why. MM: A butt, of course! Seriously though. The pork butt (shoulder) is one of the most forgiving, diverse cuts that keeps on giving. BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why? MM: Wine. Oh wait, you meant food, right?! I put together one heck of a redneck antipastasmoked sausage, cheese, pickled okra, saltines, and whatever else I have jarred up from savoring the season. BRM: Whats the one kitchen rule you swear by? MM: Two things. Clean while you cookI detest a messy kitchen. Also, your meal will only be as good as your ingredients. BRM: If you could only grab for one Bobs Red Mill product, what would it be and why. MM: Grits! Of course, the kind that stick to your ribsgreat in the morning in a scrambleor dressed up in the evening with grilled fish and wine. Our thanks to Matt for sharing his thoughtsand recipewith us! Make sure to enter to win a copy ofThe South's Best Butts by October 14, 2019.