Product Description

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 ∧ Wine, Fine Cooking, and Chili Pepper magazine.

Product Details

• Amazon Sales Rank: #29286 in Books
• Published on: 2009-05-12
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9780740778117
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
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. --review.xoogie.net

If you love barbecue then you have to get this book. Secret family recipes revealed for some of your favorite items at famous barbecue landmarks. On top of that this book is full of great stories about the proprietors and pit masters. --Savory Reviews, June 24, 2009

Review
There's so much to like about this book, most of all the way form and function mesh so well in this BBQ volume that's as much guidebook as cookbook. It's such a genuine, natural mix of recipes, people, places, and BBQ trivia that it's similar to one the road shows on the Food Network and just as enjoyable.

Two Kansas City pitmasters have teamed to put all their expertise into America's Best BBQ 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He's also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron's School of Pitmasters and has won 475 cooking and barbecue awards.

Review
Cross the nation's barbecue joints with this entertaining - and kitschy - look at down-home restaurants from Washington state to North Carolina. Photos and descriptions tell the backstories behind these popular establishments.

Customer Reviews

A must-read for barbecue fans
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.

Form and Function Mix Well Here
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.

Enjoyable book that makes me want to travel
This book is great because it takes all the best BBQ recipes from around the nation and fits them into one book. However, there is a problem in that all the recipes use specific ingredients geared towards their own region. So recipes are either easily made or you will have to substitute ingredients. This recipe book is organized well and easy to read. It tells interesting facts about many BBQ places from around the world. My favorite recipe had to be from Williamson Bros. in Georgia. This book actually makes you feel like you have been to each BBQ restaurant or that you wish you were there as you're reading.