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America's Best BBQ
 This completely revised edition of America's Best BBQ takes you through the back doors of some of the most popular American barbecue restaurants as two of the world's top barbecue experts share the secrets---and once-secret recipes---of the best pitmasters in the business. The original edition was first published in 2009 and has sold over 43,000 copies.
 Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt.
 Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.
 With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
 Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt.
 Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.
 With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
256 pages, Paperback
First published May 12, 2009
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Displaying 1 - 5 of 5 reviews
May 29, 2009
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!
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!
July 11, 2015
This was a fantastic cook book about BBQ, first the pictures were excellent, but there was a little write up about each place they visited. History of it and the people. The owners of all of the recipes inside of the book shared one of their own and I thought that was very unique since a lot of people don’t like to share recipes. They traveled to the normal places you would think for BBQ Texas, Memphis, Kansas City, Oklahoma, but also in the South and in the West. I will say living in California I still think the BBQ is different once you get to Oklahoma and pass the Mississippi River, at least for me. I will need to go to Texas and try theirs, but back to the back. There are different kind of recipes for you to try like fired pickles, and they have rub and sauce. Each one comes with pictures and instructions if you want to try them yourself. So overall this is a great BBQ or cookbook, but also shows you that if you travel you can meet some very nice people while eating some good food. Igot this book from net galley.
January 27, 2015
I love the large variety of recipes and photos and like that there are both main dishes, as well as sides.. These look like recipes that "real people", not just gourmet chefs could actually make. It's not the right season to BBQ where I live, but am looking forward to trying some of the recipes, especially some of the non-traditional recipes like the nachos and the potatoes. The photos of various BBQ restaurants make this an interesting book to look at, even when you're not looking for something to cook. This is a fun BBQ book that would make a nice Father's Day gift.
I received this book from NetGalley, through the courtesy of Andrews McMeel Publishing. The book was provided to me in exchange for an honest review.
I received this book from NetGalley, through the courtesy of Andrews McMeel Publishing. The book was provided to me in exchange for an honest review.
September 9, 2020
Definitely for the BBQ lovers out there. An American spin on man's love of cooking in the great outdoors whether it is Southern smoke pits and their masters or legendary Restaurants cooking traditionally to a heavily meat-loving clientele. The authors know the best BBQ joints Stateside and seem to know a lot of their protagonists personally. This leads to the revelation of recipes which has led to their success stories.
You might have to adapt some of the recipes for the UK Market but the principals behind them are long standing and well tested and loved. Do not read on an empty stomach.
You might have to adapt some of the recipes for the UK Market but the principals behind them are long standing and well tested and loved. Do not read on an empty stomach.
February 2, 2015
This is a great book about barbeque, barbeque joints, and dishes (from slaw to dessert) that accompany barbeque in the many different barbeque restaurants throughout the country.
These guys know their barbeque. There is something for everyone in this book - from St. Louis ribs to barbequed mutton. And there is a lot of information in the book about different restaurants which adds so much to the study of barbeque. This attention to the restaurants gives the book so much color and interest which lifts it above the usual barbeque cookbook. And the sides! There are some recipes in this book worth trying.
Please don't read this book when you're hungry. You'll only torture yourself reading about such delicious food. Read only on a full stomach!
Very enjoyable and educational book!
These guys know their barbeque. There is something for everyone in this book - from St. Louis ribs to barbequed mutton. And there is a lot of information in the book about different restaurants which adds so much to the study of barbeque. This attention to the restaurants gives the book so much color and interest which lifts it above the usual barbeque cookbook. And the sides! There are some recipes in this book worth trying.
Please don't read this book when you're hungry. You'll only torture yourself reading about such delicious food. Read only on a full stomach!
Very enjoyable and educational book!
Displaying 1 - 5 of 5 reviews