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Comment: Condition: As new condition., Binding: Paperback / Publisher: St. Martin's Griffin / Pub. Date: 2007-06-12 Attributes: Book, 272 pp / Illustrations: B&W Photographs Stock#: 2069465 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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Dr. BBQ's Big-Time Barbecue Road Trip! Paperback – June 12, 2007

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Editorial Reviews

From Publishers Weekly

In this wildly uneven tome, veteran barbecue fiend Lampe, aka Dr. BBQ (Barbecue All Year Long, Big-Time Barbecue) crosses the country to explore local variations in low-and-slow cooking. Divided by region (Kansas City, Texas, the East, etc), Lampe offers reviews of and recipes for local specialties like Smoked Bologna and Barbecue Spaghetti, both from Memphis, as well as a Wisconsin cream soda-based barbecue sauce and Massachusetts Franken-Chicken. These culinary curiosities carry the book, along with anecdotes that provide tips and dispel myths (like common notions about sauceless 'que in Texas). Though more scrapbook than guide, there are enough recipes for dry rubs and sauces to get most barbecuers through a season. Other dishes, however, vary in their appeal; North Carolina Cheesy Cabbage is a gag-inducing smoked concoction of cheese, sausage, cabbage and half a squeeze bottle of Parkay margarine; Lampe's own Alamo Pie, a cross between a quesadilla and a s'more, makes one pause. Still, Lampe's method of smoking two pork butts simultaneously is a winner, and there is more than enough variation in these pages to stave off boredom. Though far from definitive, this book serves up regional quirks and curiosities will appeal to BBQ completists and culinary historians.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


“Is there a Doctor in the smokehouse? There sure is! When you want expert advice on slow-smoked barbecue go see the only doctor you'll ever need, Dr. BBQ!” ―Guy Fieri, star of the food network's "Guy's Big Bite"

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Product Details

  • Paperback: 272 pages
  • Publisher: St. Martin's Griffin; First Edition edition (June 12, 2007)
  • Language: English
  • ISBN-10: 0312349580
  • ISBN-13: 978-0312349585
  • Product Dimensions: 7.5 x 0.6 x 9.2 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,174,471 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

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Mr. Greg A. Wilkinson on June 18, 2007
Format: Paperback
I was expecting a book mainly about a trip around to restuarants but it turned out to be much more.

Somehow Dr. BBQ managed to put out a book with four topics running together and at the same time! There is the cookbook portion, stories about regional bbq cuisine all intertwined with explainations of the barbecue competition circuits.

The recipies are for everything in the BBQ world, rubs, sauces, meats, beverages, side dishes, and desserts.

This is not a tour of every restaurant in each area but a
he hits the major ones and then hits a couple no one has heard of.

The book starts out with his tour of Kansas City. There is 16 topics in the Kansas City section, including the American Royal and KCBS itself. The restaurants each get a little write up.

Then he was off to North Carolina (because Kansas City and North Carolina are right next to each other, right?) He heads off with a friend to score each location. Oddly he does not score the KC locations.

Tennessee was next. Memphis in May is discussed as well as 'The Jack.'
Something else about the book sticks out in this section. He discusses the sterotypes of each style and tears it down if it isn't true. For example Putting slaw on a pork sandwich is considered a Carolina thing, however in Memphis you get slaw served on pork sandwiches. Locations are not scored again just discussed.

Now he heads off to Teaxas where he scores the locations again. It is done on a different scale as Carolina but scored none the less.

he then is off to the North Midwest, Illinois, Ohio, etc. and then to the South, the east, and even the west. No locations are rated but there is more the same - locations you may have heard from with some good recipes mixed in.
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4 of 4 people found the following review helpful By Pharmeggist on November 29, 2008
Format: Paperback
First of all I have to say that I own all four of Dr. BBQ's Cookbooks. The recipes are fantastic and the directions are easy to follow. Dr. BBQ doesn't care what you cook on his recipes work for just about any cooker you might own. The Stories in Road Trip are a great read by themselves. The wealth of recipes in the book is a true treasure, too.
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Format: Paperback Verified Purchase
The book is filled with a no nonsense approach to cooking. If you are looking for a recipe book with over 15 ingredients that you will never use again don't buy this book. This book uses common terms and even better the food is consistent.
I have nothing but respect for the author and absolutely love his writing. Refreshing and really well writen.
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