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.
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Product Details
Author:
Ardie A. Davis
Paperback:
240 pages
Publisher:
Andrews McMeel Publishing
Publication Date:
May 12, 2009
Language:
English
ISBN:
0740778110
Product Length:
9.9 inches
Product Width:
8.0 inches
Product Height:
0.7 inches
Product Weight:
1.82 pounds
Package Length:
9.92 inches
Package Width:
7.95 inches
Package Height:
0.71 inches
Package Weight:
1.81 pounds
Average Customer Rating:
based on 65 reviews
Customer Reviews
Average Customer Review: ( 65 customer reviews )
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Most Helpful Customer Reviews
13 of 14 found the following review helpful:
A decent book and attractive book Sep 17, 2009
By K. Rule I own quite a few BBQ books. That's because I'm what's referred to as a "Pellet Head". I've been trying to learn BBQ techniques for a couple of years. That is what attracted me to this book.
This book is a bit unique for a BBQ book. It's so pretty that it's almost a coffee table book. That surprised me, since most BBQ books are no nonsense, functional endeavors.
"America's Best BBQ" offers up "selected" recipes from famous, semi-famous and even some obscure BBQ restaurants. But don't expect your favorite BBQ joint to give up their signature dishes. However, the recipes that are included are interesting. And since there are many restaurants in here, the whole adds up to a lot of decent looking recipes.
Frankly I was a little disappointed at first. I had hoped to find some "signature" dish recipes. But once I got over that, it was clear that the book covers a lot of ground and offered up some pretty unique perspectives and interesting ideas.
Pros: * It's really pretty * There are a lot of varied and even surprising ideas * It gives me ideas of new place to try when I travel.
Cons: * Don't expect your favorite restaurant to give up their signature dishes. * Some of the recipes are vague and assume you know a lot about BBQ.
All in all, a good, interesting book for anyone wanting to BBQ or looking for a new BBQ joint to try out.
12 of 14 found the following review helpful:
A must-read for barbecue fans Apr 29, 2009
By John Dawson
"PatioDaddioBBQ.com"
It's not often that I find a cookbook that is actually fun to read. They are usually very utilitarian, with little literary meat on the bones. This is clearly not the case with America's Best BBQ. I don't know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.
While the book is historical, it also has an incredible variety of recipes. It includes everything from starters like Volcanic Goat Cheese, Rocky Mountain Oysters, and Fried Cheese Stick Grits, to Burgoo, to mutton ribs, and all the barbecue standards in between. The range of recipes is excellent. Even better, most of the recipes are from the originators themselves.
I found the following statement from the introduction very interesting.
"Each joint in this book is, in our view, one of the best in America. They are all on the same playing field, with varying strengths and weaknesses. That aside, we have each named our Top Ten joints in the back of the book."
Barbecue is very competitive and often chock full of ego, as is the restaurant industry generally. It's very refreshing to see the authors give their honest opinions about what they feel are the best.
If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.
8 of 9 found the following review helpful:
Form and Function Mix Well Here Jun 12, 2009
By Spudman To call this book a cookbook would be like equating Ted Williams with all other baseball players. America's Best BBQ contains recipes collected by the authors in their travels and networking. The book itself is more like a piece of Americana, a glimpse of a subculture that most of us only know superficially. Davis and Kirk not only share some incredible recipes, but also introduce us to fascinating people and interesting places the reader might want to visit in his or her travels. I really like the design and look of the book. It takes on its own ambience as one of the barbecue joints within might. There's plenty here to whet the reader's appetite and sate his curiosity. Open to any page and find classic neon, well-worn signs, incredibly vivid food photographs, simulated spots of BBQ sauce, brown paper, and more pig icons than you've ever seen in one place. Like barbecue cooking, this book is meant to be enjoyed slowly so that one can taste all of the flavors proferred by the authors.
At the end of the book is a lengthy discourse detailing the pros and cons of gas vs. charcoal grilling with a tableful of tips for both schools of cooking. This section is so informative that I read it twice.
America's Best BBQ is obviously a work of love by the authors, a down home friendly book. I don't have interest in trying rattlesnake meat or bull testicles, but within the covers there's probably something of interest for most readers.
4 of 4 found the following review helpful:
BBQ Review Jul 31, 2009
By Paul Sacks
"Paul Sacks"
Interesting vignettes. The recipes were of limited value. I had no interest in smoking an entire pig, etc. I did try a few smoked rib recipes which were excellent and I can hands down recommend the banana pudding no questions asked!
6 of 7 found the following review helpful:
Entertaining, but of limited use Jul 17, 2009
By chefdevergue When I ordered this, I knew that it wasn't going to be the traditional cookbook, and that proved to be the case. I regard it more of an homage to the BBQ culture, with some useful recipes thrown in. It wouldn't be fair to say that I had low expectations, so much as I expected to see the limitations of this format. It is OK as far as it goes.
Echoing some other reviewers, I also found the recipes a bit heavy on the pork. Other recipes seemed a tad bizarre (unless that raccoon is certified 'Grade A,' I'm not touching it), while others seem more interested in hawking a product than promoting good cooking. The recipes I found most useful tended to be the accompanying dishes and desserts rather than the BBQ itself. I will return to this book for a moderate number of recipes, but if I had to pay money for this, I'm not sure that I would.
based on 65 reviews
A decent book and attractive book Sep 17, 2009
By K. Rule
A must-read for barbecue fans Apr 29, 2009
By John Dawson
"PatioDaddioBBQ.com"
BBQ Review Jul 31, 2009
By Paul Sacks
"Paul Sacks"
