Want it by Thursday, October 18
Order now and choose Expedited Shipping during checkout.
Same Day shipping in Manhattan. See Details
Where can you show up for world-class barbecue, stick around for the blues, and shut the place down philosophizing with some truly gritty characters? At Dinosaur Bar-B-Que, of course -- the renowned Syracuse-based honky-tonk rib joint just hankering to share its BBQ excellence with folks outside the state. In this book you'll find secrets to their succulent pit-smoked specialties in recipes you can fire up in your backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.
Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.
"I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this." -Former President Clinton on Dinosaur Bar-B-Que (Sept. 1, 2000)
"Real barbecue recipes for serious eaters." -Food Network
|Product dimensions:||10.26(w) x 8.32(h) x 0.53(d)|
About the Author
NANCY RADKE learned how to cook under the watchful eyes of several grandmothers in Rome, Italy. She now lives in Syracuse, New York.
In 1983, JOHN STAGE and his partner sawed a 55-gallon drum in half and hit the road, slinging BBQ at biker swap meets, fairs, and festivals. He opened the Dinosaur Bar-B-Que in Syracuse, New York, in 1988, followed by additional outposts in Rochester and New York City. He lives in New York City.
Read an Excerpt
Excerpted from "Dinosaur Bar-B-Que"
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
|The Dino Story: Bikers, Blues, and Barbecues||2|
|From the Walls of the Stalls||5|
|Dinosaur Top Twenty-One||8|
|Techniques of Outdoor Cookin'||12|
|Assumptions: Don't Let Them Ruin Your Barbecue||15|
|Get Personal with Your Pit||16|
|Touch or Temp: How to Test Beef for Doneness||34|
|Beef Brisket Pit Boss Tips||45|
|Chicken Pit Boss Tips||56|
|Rib Pit Boss Tips||92|
|Cookin' Perfect Pork||95|
|Brining Pork Chops||98|
|Soups and Leftovers||133|
|Important Salt Advisory||161|