Barbecue America Cookbook: America's Best Recipes from Coast to Coast

Overview

Barbecue America, the companion to the thirteen-part PBS series of the same name, is a gastronomic odyssey through the contests, restaurants, cities, and towns that have become America's barbecue shrines. From the most outlandish barbecue competitions-like the Greater Columbus Pig Jog Barbecue Cookoff in Columbus, Georgia-to the smokiest back-alley pit grills in the country, this is the complete guide to the character-filled world of barbecue. Including more than a hundred recipes for the finest barbecue dishes ...
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Overview

Barbecue America, the companion to the thirteen-part PBS series of the same name, is a gastronomic odyssey through the contests, restaurants, cities, and towns that have become America's barbecue shrines. From the most outlandish barbecue competitions-like the Greater Columbus Pig Jog Barbecue Cookoff in Columbus, Georgia-to the smokiest back-alley pit grills in the country, this is the complete guide to the character-filled world of barbecue. Including more than a hundred recipes for the finest barbecue dishes ever concocted, Barbecue America celebrates the diversity of the nation's various barbecue styles, and along the way introduces some of the quirky personalities, like the guy who quit his country club so he could afford a barbecue smoker costing upward of fifteen thousand dollars. Experience the pageantry and the homespun humor of the legions of barbecuers and shrines that make up the varied-and flavorful-world of smoking and grilling food, truly the jazz of world cuisine. (9 x 9 1/2, 216 pages, color photos)Rick Browne, a writer-photographer whose food shots and stories have been published in many leading travel, food, and wine magazines, holds an honorary Doctorate of Barbecue, is a member of the Kansas City Barbecue Society, and serves as a certified BBQ judge.Jack Bettridge, a senior editor of Cigar Aficionado, writes about celebrities, travel, sports, lifestyles, and cigars, and is a KCBS member and judge."Browne and Bettridge's ode to everything 'Q, as they put it, has homespun and exotic recipes from around the country, but that's not its only big plus. This 216-page book is rich in the history of barbecuing and has all sorts of arcane facts. I'm convinced. Put me down for a double order." -Los Angeles Times"There's a whole world of barbecue out there and if you're not already part of it, you're in for a treat! Here's all the culture, the competitions, the characters, plus more than 100 of the dangdest barbecue recipes ever." -Time
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Editorial Reviews

From the Publisher
"There's a whole world of barbecue out there, and if you're not already part of it, you're in for a treat!
Time

"This amazing book reads like a well-written novel."—Kliatt

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Product Details

  • ISBN-13: 9781585746897
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 5/1/2002
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 216
  • Product dimensions: 9.02 (w) x 9.47 (h) x 0.55 (d)

Table of Contents

Up in Smoke: The Authors' Pilgrimage Across America 6
Introduction: The Informed and Informal History of "Q" 10
Marinades & Rubs 16
Barbecue Sauces 28
Royal Flush: The World Series of Barbecue 34
Pork 44
Memphis in May: The Super Bowl of Barbecue 52
Poultry 66
Wood You Smoke? The Hardwoods and Fruitwoods of "Q" 74
Fish 82
A BBQ Fit for a King: The World's Largest Salmon Barbecue 94
Beef 104
A Day in the Life in Brisket Country: Cooking Hunks of Cow 122
Lamb & Mutton 134
Fire in the Streets: Owensboro Bar-B-Q Championship 146
Side Dishes 152
Desserts 166
Party in the Hollow Jack Daniel's Invitational: The World Cup of Barbecue 174
Appendix 182
Smokin' with Gas 184
Carolyn Wells: The Godmother of "Q" 192
Barbecue Shrines: The Best Places to Eat "Q" 194
How to Tell if the Griller You Love Has Gone "Q" Far 201
Arthur Bryant's 202
The "Dry" 204
The "Wet" 205
Some Mo' "Q" Joints 206
Barbecue Associations 208
Festivals 210
Thank "Q"s 213
Index 214
Test Your I-"Q" 216
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