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.
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“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"
Praise for Ray Lampe’s classic, Dr. BBQ’s Big-Time Barbecue Cookbook –
Lampe’s book is chock-full of anecdotes from the barbecue circuit, excellent recipes and lots of lists. He knows that barbecue is a learning process that never ends. It’s not the perfect rib, but the joyous pursuit of perfection, that keeps him on the road, and his book is a fun way to go along for the ride.”