America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

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Overview


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 ...

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More About This Book

Overview


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.

Product Details

  • ISBN-13: 9780740778117
  • Publisher: Andrews McMeel Publishing
  • Publication date: 5/12/2009
  • Pages: 240
  • Sales rank: 87,564
  • Product dimensions: 7.90 (w) x 9.90 (h) x 0.80 (d)

Meet the Author

Ardie Davis

Straight out of barbecue country in Kansas City, MO, Ardie Davis is the founder of the renowned American Royal International BBQ Sauce, Rub, and Baste Contest, as well as the Great American Barbecue Sauce, Baste, and Rub Contest. His counterpart, Paul Kirk, also of Kansas City, is the operator of Baron's School of Pitmasters and has won over 475 cooking and barbecue awards. Among those are seven world championships, including the prestigious American Royal Open, the world's largest BBQ contest.

Customer Reviews

Average Rating 4
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Sort by: Showing all of 7 Customer Reviews

  • Anonymous

    Posted July 16, 2009

    Great Guide for old cooks wanting great new ideas or persons new to grilling and smoking that thrive on praise.

    I have a kitchen cabinet full of cookbooks including a fair number that focus on smoking, grilling and barbecue. I purchased this cookbook 6 weeks ago and it has not made it to the cabinet yet. I have used a number of recipies that have received rave reviews. I have eaten at some of the joints and restaurants from North Carolina to California that are "reviewed" in this book. Some of the best recipies from some of the best places in the country are included.
    In addition to the recipies, this is a completely fun, humerous read about the places and people associated with some of the best BBQ in the country. The photos and other graphics are coffee table quality. If you place it on the coffee table for people to read while you are getting the brisket, coleslaw and beans ready for them to eat,they have a fun time too.
    Most of the recipies are not overly complicated and are straigtforward. They are personal sized version of tried and true "production" recipies that are use daily or weekly by top quality barbecue joints and top quality restaurants.
    I don't expect this book to go on the shelf until well into winter. It will then come off the shelf on the weekends when it is not snowing out.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

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    Posted June 19, 2009

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    Posted May 18, 2010

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    Posted December 15, 2009

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    Posted July 5, 2009

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    Posted June 19, 2009

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  • Anonymous

    Posted April 2, 2009

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