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Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends.
Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.
With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.
* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.
* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.
* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Susan Jones
reviewed America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants on May 28, 2009
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
This book is a fine resource for those who want to do some bbq this summer! The best recipes from some of the best barbecue places are presented. The recipes are pretty easy to follow, and you can imagine quite easily the process of preparing the dishes here.
The book is divided into 4 parts--Starters, Main dishes, Sides and condiments, and desserts. Other features. . . . A listing of the authors' favorite BBQ joints, some legacy recipes, barbecue basics, and so on.
But, as always with a cookbook, it's the recipes that make or break the volume. Among "Starters" are some interesting selections--"Brunswick Stew," "Gumbo," "Vidalia Onion Dip," and "Fried Green Tomatoes."
"Main Dishes"? "Smoked Prime Rib" (my mind boggles, as I am used to the more demure methods of preparation), "Slaughterhouse Five Ribs," "Barbecued Pork Steak with Chunky Applesauce," "Pulled Pork Sandwich" (one of my wife's favorite barbecued dishes),"Bar-B-Q Spaghetti" (you have to read the recipe to believe it!), and "Beer Battered Cod with Tartar Sauce."
"Sides"? Think "Cheesy Potato Bake," "Van's Coleslaw," and "Goode Company BBQ Beef Rub" (Some of the ingredients suggest how tasty this would be--dark brown sugar, paprika, dry mustard, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt).
The book contains a pro and con between charcoal versus gas grilling. Anyhow, I'm looking forward to playing around with some of these recipes during the grilling season. Worth a look if you like using your grill!
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