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Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions Hardcover – October 21, 2008


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Product Details

  • Hardcover: 192 pages
  • Publisher: Voyageur Press (October 21, 2008)
  • Language: English
  • ISBN-10: 0760327521
  • ISBN-13: 978-0760327524
  • Product Dimensions: 11 x 9.5 x 1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,721,103 in Books (See Top 100 in Books)

Editorial Reviews

Book Description

Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles. With hundreds of new and period photographs and illustrations, print ads, signage, and more, this book offers a rich picture of American barbeque in Texas, North Carolina, Memphis, and Kansas City. In addition, Witzel provides a listing of top barbecue joints in all 50 states.

--This text refers to an out of print or unavailable edition of this title.

About the Author

Mike Witzel is the award-winning author of more than two dozen books, including the MBI bestsellers Route 66 Remembered, The American Gas Station, The American Diner, and, most recently, Legendary Route 66. He has appeared on Discovery Channel’s World’s Top Ten Fast Food Restaurants and Tailfins and Drive-ins; Food Network’s Unwrapped: Drive-In Restaurants; and History Channel’s American Eats: History on a Bun.

More About the Author

Member, American Society of Journalists and Authors (ASJA)

Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Brad Mattix on April 16, 2011
Format: Hardcover Verified Purchase
This is a nice book with great stories, plenty of great pictures, and reviews of some great barbecue joints. I don't think that you would be at all disappointed. The reason that I rated 4 stars, rather than 5, is that it lacked on original recipes.
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4 of 5 people found the following review helpful By Doug Mosley on April 23, 2009
Format: Hardcover
"Barbecue Road Trip: Recipes, Restaurants & Pitmasters from America's Great Barbecue Regions" by Michael Karl Witzel ($30, Voyageur Press, 192 pp.). Witzel took on the Herculean task of trying to encompass the four major barbecue regions - Kansas City, Memphis, North Carolina and Texas. Further, he crammed it full of pictures - 250 in 192 pages. So with a lot of information and a lot of pictures, something had to give, right? Well, it was the recipes. There are only about two dozen included here, although they are set off in a graphically pleasing format that brings to mind a lined index card. So is it a problem to be light on the recipes? Not necessarily, especially when you deliver on content and illustrations to the degree that Witzel did here. Just know going in that there is a difference in this book and many others that fill up page-after-page with recipes and go light in other ways. If you're a fan of barbecue (and if you're not, what are you doing here), then you'll love this book.
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Format: Hardcover
The published price for this book is $30 at full retail. The main focus of this book is 2 states - Texas, and North Carolina, and 2 cities - Kansas City (KC, MO) and Memphis. Most of us know that BBQ can be a very encompassing topic where everyone has an opinion, and everyone does it their own special way. So, it is understandable that there had to be a limit to the areas of coverage for a BBQ book to expose thorough details,the legends, the opinions and the history. However, this book was a bit dissappointing for me having paid over $15 for it. I believe that it failed to provide a strong scope of information for the limited locales selected especially when the book was clearly not targeting recipes as a focus. For the limited informational content of this book and an extremely high retail price, I would have liked to see more recipes, or an emulation of recipes produced by the author to mimic some favorite dishes sold by the establishments. That is not there. In addition, several of the establishments provided recipes requiring the purchase of their products (i.e. rubs, sauce)to complete the recipes. If you aren't going to make it a decent recipe book, then provide more details on more restaurants for those areas. For me the author failed to deliver a home run to earn 5 stars on BBQ restaurant content, history, details, recipes, competitions, and pictures as well. There are other existing BBQ books of similar intent that I believe do better in recipe content, information and quality at a much lower price.

One of those to consider might be Dr. BBQ's Big-Time Barbecue Road Trip!.
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