Dr. BBQ's "Barbecue All Year Long!" Cookbook [Paperback]

Ray Lampe (Author)

Book Description

Publication Date: May 2, 2006

Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans.  Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style".  With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more.  It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ.

Editorial Reviews

From Publishers Weekly

It's time to break out of the barbecue box: according to Lampe—a barbecue chef who's won numerous awards at cooking competitions nationwide—outdoor grilling isn't just for summertime. With a little creativity and warm clothing, he says, barbecuing can be enjoyed year-round, from Florida to Alaska. The book's four season-centric sections offer menus and recipes for a range of holidays both traditional (New Year's Eve, Valentine's Day) and offbeat (Daytona 500 Day, Jack Daniel's Birthday). Each menu features barbecued, grilled or smoked food, with sides and desserts that can be cooked indoors. Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read. Unusual entrées include Grilled Cabbage and Onions with Beer for St. Patrick's Day, and a selection of faux meats (including tofu and seitan) and Fake Sugar Cupcakes (made with Splenda) for April Fool's Day. A "Drawers, Patio, and Pantry" section includes recommendations for tools, grills, fuels and sauces, while shoutouts to (and photos of) other barbecue chefs make readers feel welcomed into the boisterous barbecue community. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

RAY LAMPE is the author of Dr. BBQ's Big-Time Barbecue Cookbook, a national barbecue champion and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank it Up! Pepper Blend. He lives in Lakeland, FL.

Product Details

• Paperback: 320 pages
• Publisher: St. Martin's Griffin; First Edition edition (May 2, 2006)
• Language: English
• ISBN-10: 0312349572
• ISBN-13: 978-0312349578
• Product Dimensions: 9.1 x 7.5 x 0.9 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #571,831 in Books (See Top 100 in Books)

More About the Author

I was a truck driver in Chicago for 25 years and cooking in BBQ contests was a hobby that started back in 1982. When the trucking business had run it's course and was done I moved to Florida to sell BBQ in a parking lot. I taught a few cooking classes and wrote a few articles and the next thing I knew I was writing my "Big Time Barbecue Cookbook". Since then writing cookbooks and traveling to promote them has become my full time passion and I'm loving every minute of it. I still cook contests when I can and do some cooking classes. My schedule is usually up to date at www.drbbq.com

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Recipes for BBQ Lovers!, June 16, 2006

By 

L Smith "acozylover" (Macomb, MI) - See all my reviews
(VINE VOICE)   

This review is from: Dr. BBQ's "Barbecue All Year Long!" Cookbook (Paperback)

I love to browse through different cookbooks. I have quite a collection, and usually go to the library to find new recipes to try before I decide to purchase the entire book. I normally look for 3 things in a cookbook, besides delicious recipes that will work for my family. This includes:
1) Pictures of more than ¾ of the recipes (Color pictures are the best)
2) A spiral binding, or at least on that easily lays flat
3) New & innovative recipes that have ingredients I can easily find at a grocery store

For this book, I was intrigued by the amount of different barbeque recipes that it contained, grouped by season so that you choose different recipes from winter, summer, spring, and fall. Like many people, I mainly use my barbeque during the warm summer months, but this book gave us a ton of new ideas for recipes that appeal all year long.

The downside of the book was that it offered no photographs, and was not in a binding that laid flat. I liked the recipes, but thought that the lack of pictures of the finished products could hold some back from purchasing the book.

Some of our favorites include: Sautéed White Mushrooms, Rack of Pork, Dr. BBQ Barbecued Barbecue Shrimp, Shamrock Potatoes, Fake Sugar Cupcakes, and Peachy Pork Steaks. Enjoy!

4 of 4 people found the following review helpful:

5.0 out of 5 stars Best one yet..., May 10, 2006

By 

Joseph A. Ames (New Ringgold PA USA) - See all my reviews
(REAL NAME)   

This review is from: Dr. BBQ's "Barbecue All Year Long!" Cookbook (Paperback)

Ray Lampe has generously continued to share his expertise and more.
Not only is this "Keeper" designed to get you into the winners circle at competitions as well as home. But it has loads of classic and various traditional recipes not usually found in other books.
At the great bargain selling price it makes a great gift that will be used over and over again.

Go for it.

Joe Ames

1 of 1 people found the following review helpful:

3.0 out of 5 stars Generally O.K., September 1, 2008

By 

James F. Norberg "Metal Sculptor" (Casper, WY USA) - See all my reviews
(REAL NAME)   

This review is from: Dr. BBQ's "Barbecue All Year Long!" Cookbook (Paperback)

This book touches on some general recipes...but not much in the way of
specifics. A little chicken, some beef, some pork, etc.

Not too bad...although, for me, I got more info from books such as
"BBQ USA", "The Barbecue! Bible" & "Better Homes And Gardens New Grilling
Book"...