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

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

3.9 7
by Ardie A. Davis, Chef Paul Kirk
     
 

View All Available Formats & Editions

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,

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:
9780740790225
Publisher:
Andrews McMeel Publishing, LLC
Publication date:
05/01/2009
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
240
Sales rank:
509,120
File size:
22 MB
Note:
This product may take a few minutes to download.

Meet the Author

A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of several barbecue cookbooks.

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants 3.9 out of 5 based on 0 ratings. 7 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago