Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook]

Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook]

Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook]

Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook]

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Overview

Enjoy the Dino vibe at home with more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based honky-tonk rib joint.

“What a humorous and informative book! A true American roadhouse classic.”—Paul Kirk, Kansas City Baron of Barbecue

Where can you show up for world-class barbecue, stick around for the blues, and shut the place down waxing poetic with some pretty colorful characters? At the Dinosaur Bar-B-Que, of course, the Syracuse-based honky-tonk rib joint known far and wide by bikers, blues musicians, and barbecue aficionados. This first-ever barbecue restaurant cookbook features more than 100 flavor-packed recipes, from starters through desserts, guaranteed to get your motor running.

Join the Spiceman, John Stage, and his co author, Nancy Radke, on a journey into the world of low and slow barbecue and fast and furious grillin’. In Dinosaur Bar-B-Que: An American Roadhouse, you’ll learn the secrets to the Dinosaur’s succulent pit-smoked specialties—like Dinosaur Bar-B-Que Ribs and Home-Style Pulled Pork—in recipes you can cook up in your own backyard. John also shows you how to take traditional BBQ sauce and rev it up to create tempting dishes you can make in a flash:

• Honky-Tonk Pot Roast
• Black & Blue Pan-Seared Beef Tenderloins
• Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce
• Grill-Smoked Salmon with ChileLime Booster Sauce
• Pan-Fried Pork Medallions with Creole Honey-Mustard Sauce
• Oven-Roasted Mojito Chicken

John even reveals the secret recipes for his famous homemade sides, desserts, and Honey Hush Cornbread. So . . .

Grab that way-too-clean apron off its hook and get ready to flip, slop, slather, and slide your way to barbecue heaven. After all, it ain’t barbecue ’til you get some on you!

Product Details

ISBN-13: 9781580089715
Publisher: Clarkson Potter/Ten Speed
Publication date: 02/17/2009
Pages: 192
Sales rank: 502,928
Product dimensions: 10.26(w) x 8.32(h) x 0.53(d)

About the Author

John Stage is a co-owner of the Dinosaur Bar-B-Que in New York City, Syracuse, and Rochester, New York. He got into the barbecue business in 1983 when he and his partner, Mike Rotella, sawed a 55-gallon drum in half and took to the road slinging barbecue at biker swap meets, fairs, and festivals. His travels armed him with lots of information and inspiration that he put into action when he opened the Dinosaur Bar-B-Que, a genuine honky-tonk blues and rib joint. The menu reflects John’s own unique barbecue style, which combines traditional pit smoking with distinctive BBQ sauces. This book, John’s first, is the result of years of passiondriven creative cooking, an abiding love of the blues, and a staff and clientele who live for barbecue.

Nancy Radke, CCP (certified culinary professional), is a marketer of Italian food products and a food stylist. She is also the Director of the U.S. Information Office for Parmigiano-Reggiano® cheese. Nancy has lived and traveled extensively in Italy, conducted culinary classes, run a cooking school, and for nine years published an Italian food newsletter. She has also contributed to the Ten Speed Press line of culinary posters.

Designer Holly Boice Scherzi brings her love of type, color, and imagery to the conceptual direction and production of corporate identity programs, packaging, in-store promotional materials, brochures, and catalogs. Her design firm is located in Syracuse, New York, where she produces award-winning work for local, national, and international clients.

James Scherzi, a commercial advertising photographer, produces awardwinning work for domestic and international clients. His images reflect his passion for light and composition. Jim’s work appears in many publications including Architectural Digest, Bon Appétit, Gourmet, Metropolitan Home, Rolling Stone, and The New York Times Magazine.

Read an Excerpt

INTRODUCTION
(Continues…)



Excerpted from "Dinosaur Bar-B-Que"
by .
Copyright © 2009 John Stage.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction1
The Dino Story: Bikers, Blues, and Barbecues2
From the Walls of the Stalls5
Dinosaur Top Twenty-One8
Techniques of Outdoor Cookin'12
Assumptions: Don't Let Them Ruin Your Barbecue15
Get Personal with Your Pit16
Starters17
Beef33
Touch or Temp: How to Test Beef for Doneness34
Beef Brisket Pit Boss Tips45
Chicken55
Chicken Pit Boss Tips56
Fish73
Lamb85
Pork91
Rib Pit Boss Tips92
Cookin' Perfect Pork95
Brining Pork Chops98
Sides109
Fry Obsession124
Soups and Leftovers133
Desserts147
Dinosaur Pantry159
Barbecue Staples160
Important Salt Advisory161
Pantry Staples162
Resources173
Index177
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