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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard Paperback – April 14, 2005


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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
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Product Details

  • Paperback: 320 pages
  • Publisher: St. Martin's Griffin (April 14, 2005)
  • Language: English
  • ISBN-10: 0312339798
  • ISBN-13: 978-0312339791
  • Product Dimensions: 9.1 x 7.5 x 0.9 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (75 customer reviews)
  • Amazon Best Sellers Rank: #68,735 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

Praise for Ray Lampe

“Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well.” ---Fast Eddy Maurin, Fast Eddy’s/Cookshack

“Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue.... I appreciate his respect for the craft, its history, its traditions, and its practitioners. He’s an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn’t exist we’d have to invent him.”
---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue

From the Back Cover

Dr. BBQ's Awards

2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket

2004 Jack Daniel's World Championship, Honorable Mention Brisket

2004 Lakeland, Florida, Pig Festival, Reserve Champion

2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket

2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket

2003 American Royal Invitational, Honorable Mention Pork

2003 Kentucky State Championship, Grand Champion, 1st Place Brisket

2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken

2003 Liberty Bell BBQ, 1st Place "180" Beans

2003 Mount Vernon, Illinois, State Championship, 1st Place Pork

2003 Arcadia, Florida, Farm Fest Grand Champion

2002 Grant, Florida, Q-Fest Champion

2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice

2002 Wilson County, Tennessee, State Championship, 1st Place Ribs

2002 Michigan State Championship, 1st Place Sausage

2002 Cairo, Illinois, State Reserve Grand Champion

2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket

2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork

2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket

2001 Wilson County, Tennessee, State Championship, 1st Place Ribs

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

4.6 out of 5 stars
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Great recipes and easy to follow.
Robert Davis
The other recipes that I've used from this book are good, but the instruction and recipes for his competition dishes are worth the purchase of the book alone.
B. Hill
I have tried many of the recipes from this book and all have been very good.
TKA

Most Helpful Customer Reviews

41 of 46 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on June 22, 2005
Format: Paperback
Ray begins his book by talking about how all the other books on BBQ all start out talking about types of grills, grill tools, charcoal etc, and he's not going to start out his that way...Bravo! Good for him! Because most of us ALREADY know all about tools and grills. Insteay Lampe really wants to talk technique and taste. As he points out...cook on whatever you have...no one need feel they can't achieve great BBQ without spending hundreds of dollars on a high end grill or BBQ pit. Ray also tosses out the arguement of grilling vs. BBQ right off the bat and it's clear he has a bit of disdain for snooty types who think their way is the ONLY way. Again I say Bravo! It's this no-nonsene approach that really appealed to me about this book. Use what you can, it's all good and it WILL be good if you follow Ray's advice.

I've sampled a handfull of these recipes so far and here are some of my favorites: Smoked Turkey legs...they have a Renaissance Festival here every late Summer in Michigan and my favorite thing to eat is the giant, grilled, smoked turkey legs. I don't even like dark meat normally but these are delicious and with this recipe I can make them at home.

I like the rib recipes but my favorite was the backyard championship Ribs. Perfectly designed no matter what type of grill you are using. Boneless chicken is a staple in our home and the salsa grilled chicken breasts were also a big hit.

This book has quickly moved to the top of my list of favorites!
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17 of 17 people found the following review helpful By B. W. Smith on October 26, 2005
Format: Paperback
I have been barbequing for several years and have read several really good books on the subject as well as participated in three BBQ on line forums. I have to say, however, that Dr. BBQ's Big-Time Barbeqcue Book is probably the best I have read. It's loaded with lots of "how to" information and loads of really great recipes for everything from excellent rubs and sauces to butts, ribs, chicken, brisket and much more. I highly recommend this book to those who are new to barbecuing as well as those who have some experience. Dr. BBQ (Ray Lampe) has put together a book that is laid out beautifully with lots and lots of great information.

Bill Smith
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14 of 15 people found the following review helpful By Reader on April 26, 2005
Format: Paperback Verified Purchase
This is one of the most down to earth BBQ cookbooks around .

Ray does not bore you with irrelevant fluff but instead devotes the whole book to simple and easy to follow bbq recipes.

Plus he is a real cook ..not just someone writing about it. This is an excellent book for someone who wants to start cooking authentic bbq as well as experienced bbq cooks who want to experiment with different methods. Highly recommended!
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37 of 51 people found the following review helpful By A photographer VINE VOICE on June 21, 2006
Format: Paperback Verified Purchase
Dr BBQ is a large man with an even larger ego. He admits to being opinionated, which he obviously is. He also has sponsors, which he promotes. His recipes are perfectly fine--no problem there. Unfortunately, his ego, opinions and promoting gets in the way of the food. He spends too much time telling us about his credentials and awards, his line of barbeque seasonings, his distaste of mesquite wood smoke and mentioning The Big Green Egg. I do like his tattoo though.

I don't dislike this book but I don't love it either. It's too much Dr BBQ. If you have to make a choice of only two or three books on outdoor cooking, I suggest you forgo this one. Pick up Steven Raichlen's "How To Grill", "BBQ USA" and/or "The Barbeque Bible". All are less about the author and more about the barbeque. Also recommended, Smoky Hale's "The Great American Barbecue & Grilling Manual" and Jamie Purviance and Sandra S. McRae's "Weber's Big Book of Grilling". All these books are "A" list.
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3 of 3 people found the following review helpful By Travis L. Gleaves on July 18, 2006
Format: Paperback Verified Purchase
This book has tons of recipes so everyone should find something they like. It also has some good instructional information for those of us that have not done a lot of smoking or grilling. I just smoked a brisket for the first time, using one of the recipes from this book, and it came out great! I watched this guy on a recent BBQ cookoff on OLN and really liked him. He appears to be a very friendly, down to earth type guy so I didn't mind spending a few bucks on his book.
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6 of 7 people found the following review helpful By Sid Feasey on March 20, 2006
Format: Paperback
THE BOOK IS FULL OF EASY TO UNDERSTAND COOKING TECHNIQUES AND TASTY RECIPES. IT IS ONE OFTHE MOST USER FRIENDLY PUBLICATIONS I HAVE COME ACCROSS.
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10 of 13 people found the following review helpful By Nina D. Boston on April 23, 2005
Format: Paperback
Ray's recipes for pork, brisket, ribs and chicken are sure to produce winning results. The portion of the book devoted to using leftover pulled pork and smoked brisket has solved the age-old problem of competition bbq teams--what to do with all the meat you have left after turning in your boxes for the judges. This is a definite must for your bbq library.

Bill Schmitt & Nina Boston
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5 of 6 people found the following review helpful By William Gronke on October 11, 2005
Format: Paperback Verified Purchase
I have been a student of cooking for over 40 years. I have a good collection of cook books. This book is one of the best I have ever bought. The emphasis of course is on BBQ, but what a book. The author is accessible thru E mail. I tease the author that this is the most expensive cookbook that I ever bought, not because of its price, but when people taste the recipes made from it they want to borrow the book. I of course say, "please let me get you a copy." I already have bought five copies. Don't pass this one up if you enjoy big time BBQ.

Bill Gronke
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