America's Best BBQ
Published by Andrews McMeel Publishing
“Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes.” —Taste of the South, “Best Barbecue Books for Dad”
Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation’s barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt.
Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.
With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
“As much a cookbook as it is a travel guide for the country’s best rib joints, smokehouses and barbecue shacks. Davis and Kirk are the deans of American barbecue; this is their classroom textbook.” —The Columbus Dispatch
“[Takes] readers on a journey across the country to try a variety of American barbecue dishes . . . this version includes a few more Texas joints, and the personal Top ten lists of each author shows how much quality time they spent in the Lone Star State.” —Texas Monthly
Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation’s barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt.
Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.
With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
“As much a cookbook as it is a travel guide for the country’s best rib joints, smokehouses and barbecue shacks. Davis and Kirk are the deans of American barbecue; this is their classroom textbook.” —The Columbus Dispatch
“[Takes] readers on a journey across the country to try a variety of American barbecue dishes . . . this version includes a few more Texas joints, and the personal Top ten lists of each author shows how much quality time they spent in the Lone Star State.” —Texas Monthly
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