Wiley's Championship Barbecue: Secrets Old Men Take to the Grave by Wiley McCrary, Janet McCrary, Amy Condon |, Hardcover | Barnes & Noble
Wiley's Championship Barbecue: Secrets Old Men Take to the Grave

Wiley's Championship Barbecue: Secrets Old Men Take to the Grave

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by Wiley McCrary, Janet McCrary, Amy Condon
     
 

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Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t

Overview

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.

Product Details

ISBN-13:
9781423636311
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2014
Pages:
216
Sales rank:
738,751
Product dimensions:
7.60(w) x 8.90(h) x 1.30(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

Perfect Steak with Wiley’s Special Mushrooms

The rib-eye, sometimes called the Delmonico, comes from the small end of a rib roast.
It’s swirled with lots of marbling, which translates into great taste. While grilling, keep an open can of beer close by to extinguish any flare-ups caused by the fat. The beer puts out the fire, gives off a heady aroma, and leaves behind a rich flavor.

Serves 4

1 cup teriyaki sauce

1 cup red wine vinegar

1 cup water

1⁄4 cup good-quality Kentucky bourbon

4 boneless rib-eye steaks, at least 1 1⁄2 inches thick

Wiley’s Special Mushrooms (page 8)

In a medium bowl, mix together the teriyaki sauce, red wine vinegar, water, and bourbon. Transfer the marinade to a heavy-duty plastic bag with a secure enclosure.

Wash the steaks under cold running water, then pat the steaks dry. Place them in the marinade and close the bag. Allow the meat to marinate at least 3 hours, but preferably overnight.

Prepare the grill for high heat, according to the directions on page 9.

Remove the steaks from the marinade. Rinse the steaks and pat them dry. Lay the steaks diagonally across the grill grates in order to get good marks. Turn the steaks after 4 minutes. After another 4 minutes, flip the steaks again. Monitor the temperature of the steaks with a thermometer through the thickest part. Do not take the reading immediately after turning, as you will get a higher and inaccurate reading.

Meet the Author

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.

Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the coauthor of The Back in the Day Bakery Cookbook.

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