Dr. BBQ's Big-Time Barbecue Road Trip! [Paperback]

Ray Lampe (Author)

Book Description

Publication Date: June 12, 2007

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again--and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!

It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:

--Kansas City Style Brisket and Burnt Ends

--Smoked Cornish Hens Cozy Corner Style

--Barbecued Mutton ala Owensboro, Kentucky

--Beef Ribs in the Style of Powdrell's BBQ

--And much more!

Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure--but all barbecue, all the time!

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.

Review

Praise for Dr. BBQ'S Big-Time Barbecue Road Trip!--

 

"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."
---The Tennessean
 
And for Dr. BBQ's 'Barbecue All Year Long!' Cookbook --
 
"Lampe is a passionate and down-home cook…You'll be entertained by what he's best at: food."
---USA Today
 
"A year-round bonanza of outdoor cooking for almost any holiday or special event. His folksy style and down-home recipes make him a favorite of amateur cooks."
---The Daily Oklahoman

See all Editorial Reviews

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: 9.1 x 7.5 x 0.8 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #638,188 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

12 of 12 people found the following review helpful:

5.0 out of 5 stars Really good book, June 18, 2007

By 

Mr. Greg A. Wilkinson "gawkatthis" (Florissant, MO United States) - See all my reviews
(REAL NAME)   

This review is from: Dr. BBQ's Big-Time Barbecue Road Trip! (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.

This would be a good book for any level of BBQer to pick up. A beginner could even start with it. Because of the diversity of the book it could become one of the handbooks of the BBQ world.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Dr. BBQ is the Real Deal, November 29, 2008

By 

Pharmeggist "James" (Prattville, AL USA) - See all my reviews

This review is from: Dr. BBQ's Big-Time Barbecue Road Trip! (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.

1 of 2 people found the following review helpful:

5.0 out of 5 stars Green Egg Lover, March 9, 2009

By 

mjd - See all my reviews

Amazon Verified Purchase

This review is from: Dr. BBQ's Big-Time Barbecue Road Trip! (Paperback)

This book provides everything you need to cook for all your guest. I love the recipes from all over the Bar-B-Que loving country and perfect for my Green Egg.