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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
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Product Description
A champion from the barbecue circuit shares his secrets for perfect barbecue in a book that will win a blue ribbon from backyard chefs Authentic slow-cooked barbecue is the great star-spangled specialty and home barbecuing is the new craze taking America's backyard cookouts by storm. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray Lampe, a former Chicago truck driver turned barbecue chef champion, and teacher, serves over 200 of the best recipes he's developed for barbecued and grilled classics including smoky rubs and marinades, championship ribs, smoked chicken and turkey, pulled pork, brisket, barbecued lamb, home-smoked salmon, and much more, including all you need to know to slow smoke an entire pig for a feast that family and friends will never forget. There's also a long list of specialty recipes like jalapeno bris-ket, and green chile enchiladas with smoked chicken, and answers to questions any backyard chef might have: - What is the difference between grilling and barbecuing? - What's the best barbecue smoker to buy and how do I use it ? - What are the best cuts of meat and fish to cook on a smoker? - What are the secrets to becoming a barbecue champion?
Product Details
- Amazon Sales Rank: #34307 in Books
- Published on: 2005-05-01
- Released on: 2005-04-14
- Original language: English
- Number of items: 1
- Binding: Paperback
- 320 pages
Features
- ISBN13: 9780312339791
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
Editorial Reviews
From the Inside Flap
"Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well." ---Fast Eddy Maurin, Fast Eddy's/Cookshack
"Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him."
---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue
From the Back Cover
2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket
2004 Jack Daniel's World Championship, Honorable Mention Brisket
2004 Lakeland, Florida, Pig Festival, Reserve Champion
2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket
2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket
2003 American Royal Invitational, Honorable Mention Pork
2003 Kentucky State Championship, Grand Champion, 1st Place Brisket
2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken
2003 Liberty Bell BBQ, 1st Place "180" Beans
2003 Mount Vernon, Illinois, State Championship, 1st Place Pork
2003 Arcadia, Florida, Farm Fest Grand Champion
2002 Grant, Florida, Q-Fest Champion
2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice
2002 Wilson County, Tennessee, State Championship, 1st Place Ribs
2002 Michigan State Championship, 1st Place Sausage
2002 Cairo, Illinois, State Reserve Grand Champion
2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket
2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork
2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket
2001 Wilson County, Tennessee, State Championship, 1st Place Ribs
About the Author
Customer Reviews
A NEW STAR OF BBQ!
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!
Great general knowledge BBQ Book
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
One of the best BBQ books I own
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!
