Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:
Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros
In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.
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Product Details
Author:
Ray Lampe
Paperback:
320 pages
Publisher:
St. Martin's Griffin
Publication Date:
May 01, 2005
Language:
English
ISBN:
0312339798
Product Length:
9.1 inches
Product Width:
7.5 inches
Product Height:
0.9 inches
Product Weight:
1.35 pounds
Package Length:
9.1 inches
Package Width:
7.5 inches
Package Height:
1.0 inches
Package Weight:
1.3 pounds
Average Customer Rating:
based on 47 reviews
Customer Reviews
Average Customer Review: ( 47 customer reviews )
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Most Helpful Customer Reviews
37 of 42 found the following review helpful:
A NEW STAR OF BBQ! Jun 22, 2005
By Tim Janson Ray begins his book by talking about how all the other books on BBQ all start out talking about types of grills, grill tools, charcoal etc, and he's not going to start out his that way...Bravo! Good for him! Because most of us ALREADY know all about tools and grills. Insteay Lampe really wants to talk technique and taste. As he points out...cook on whatever you have...no one need feel they can't achieve great BBQ without spending hundreds of dollars on a high end grill or BBQ pit. Ray also tosses out the arguement of grilling vs. BBQ right off the bat and it's clear he has a bit of disdain for snooty types who think their way is the ONLY way. Again I say Bravo! It's this no-nonsene approach that really appealed to me about this book. Use what you can, it's all good and it WILL be good if you follow Ray's advice.
I've sampled a handfull of these recipes so far and here are some of my favorites: Smoked Turkey legs...they have a Renaissance Festival here every late Summer in Michigan and my favorite thing to eat is the giant, grilled, smoked turkey legs. I don't even like dark meat normally but these are delicious and with this recipe I can make them at home.
I like the rib recipes but my favorite was the backyard championship Ribs. Perfectly designed no matter what type of grill you are using. Boneless chicken is a staple in our home and the salsa grilled chicken breasts were also a big hit.
This book has quickly moved to the top of my list of favorites!
15 of 15 found the following review helpful:
Great general knowledge BBQ Book Oct 26, 2005
By B. W. Smith I have been barbequing for several years and have read several really good books on the subject as well as participated in three BBQ on line forums. I have to say, however, that Dr. BBQ's Big-Time Barbeqcue Book is probably the best I have read. It's loaded with lots of "how to" information and loads of really great recipes for everything from excellent rubs and sauces to butts, ribs, chicken, brisket and much more. I highly recommend this book to those who are new to barbecuing as well as those who have some experience. Dr. BBQ (Ray Lampe) has put together a book that is laid out beautifully with lots and lots of great information.
Bill Smith
13 of 14 found the following review helpful:
One of the best BBQ books I own Apr 26, 2005
By Reader This is one of the most down to earth BBQ cookbooks around .
Ray does not bore you with irrelevant fluff but instead devotes the whole book to simple and easy to follow bbq recipes.
Plus he is a real cook ..not just someone writing about it. This is an excellent book for someone who wants to start cooking authentic bbq as well as experienced bbq cooks who want to experiment with different methods. Highly recommended!
35 of 46 found the following review helpful:
It's okay but it's not "A" list material. Jun 22, 2006
By A photographer Dr BBQ is a large man with an even larger ego. He admits to being opinionated, which he obviously is. He also has sponsors, which he promotes. His recipes are perfectly fine--no problem there. Unfortunately, his ego, opinions and promoting gets in the way of the food. He spends too much time telling us about his credentials and awards, his line of barbeque seasonings, his distaste of mesquite wood smoke and mentioning The Big Green Egg. I do like his tattoo though.
I don't dislike this book but I don't love it either. It's too much Dr BBQ. If you have to make a choice of only two or three books on outdoor cooking, I suggest you forgo this one. Pick up Steven Raichlen's "How To Grill", "BBQ USA" and/or "The Barbeque Bible". All are less about the author and more about the barbeque. Also recommended, Smoky Hale's "The Great American Barbecue & Grilling Manual" and Jamie Purviance and Sandra S. McRae's "Weber's Big Book of Grilling". All these books are "A" list.
3 of 3 found the following review helpful:
Good Book Aug 31, 2006
By Diane Cheatham The recipes are easy to read and follow. Everything I have cooked has turned out. I particularly like the explanations before most sections. I recommend this book highly
based on 47 reviews
A NEW STAR OF BBQ! Jun 22, 2005
By Tim Janson
It's okay but it's not "A" list material. Jun 22, 2006
By A photographer
