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Extreme Barbecue: Smokin' Rigs and 100 Real-Good Recipes Paperback – Bargain Price, May 10, 2007


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Product Details

  • Paperback: 300 pages
  • Publisher: Chronicle Books (May 10, 2007)
  • Language: English
  • ISBN-10: 0811853187
  • ASIN: B0014JUGEQ
  • Product Dimensions: 7.6 x 6 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,446,383 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Part travelogue and part cookbook, Huntley and Lednicer's profiles of American barbecue aficionados deserves a spot on the shelf next to any avid outdoor cooker's library of favorites. The authors, members of the Kansas City Barbecue Society, are well-versed in regional styles and methods, giving equal space to all approaches. Offering close to a hundred recipes for everything from a Trashcan Oyster Roast and a surprisingly frog-free Frogmore Stew (essentially a low country boil) to traditional Brisket and Baked Beans, the dishes are varied and many can accommodate groups of twenty or more. But the real find here is the people doing the cooking: Huntly and Lednicer sought out barbecue fans around the country who employ everything from cardboard boxes to converted commercial pizza deck ovens in their quest for the best barbecue. Their stories (including one in which an entire pig catches fire) entertain and educate, though those looking for specific instructions on recreating these homegrown contraptions will find crucial details lacking. Still, it's rare to find a new take on this well-worn topic, and the authors do an admirable job bringing together colorful characters, inventive techniques and lip-smacking food, making this great for reading while you wait for the ribs to get done.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

About the Author

Dan Huntley is a columnist with the Charlotte Observer in North Carolina. Like Lisa Grace, he is a Kansas City Barbecue Society Judge.

Lisa Grace Lednicer is a staff writer for the Oregonian newspaper.

Layne Bailey is a staff photographer and multimedia producer with the Charlote Observer newspaper. He lives in upstate South Carolina. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Midwest Book Review on November 3, 2007
Format: Paperback
EXTREME BARBECUE: SMOKIN' RIGS AND REAL GOOD RECIPES is a fun blend of unusual barbecue recipes and a visual focus on unusual or 'extreme' barbecue rigs, from a rig composed of sawhorses and a tin roof to a homemade cob oven. Whether you choose the rig route or the plain ole Weber, any library catering to patrons who 'que will love EXTREME BARBECUE: the blend of vignettes and notes from such adventurers melds well with recipes such as Caribbean Meat Loaf or Oysters in Thick Cream, creating a memorable, fine and unique 'que cookbook.
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3 of 3 people found the following review helpful By Thomas Hynes on June 16, 2007
Format: Paperback
The subject here is barbecue and Huntley knows the material. This book is an entertaining and informative re-
source for the backyard barbecue fan in your family. It is worth reading and you will find a few recipes to try at home.
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2 of 3 people found the following review helpful By Jacqueline Brown Williams on May 8, 2007
Format: Paperback
Goodness gracious if this isn't the BEST BBQ cookbook I've ever read and owned. Dan the Pig Man has everything you have ever needed or will ever need to impress your friends, be loved by family and lusted after by your spouse. This is the quintessential BBQ cookbook. Throw the others out.

And while you're at it, be ready for Dan's next product - Eau de Que! The essence of barbeque in a spray. If you can't eat well at least you can carry the aroma around with you.
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Format: Paperback
Long story short I met Dan the Pig man while waiting for my pulled bbq plate at his food truck in Charlotte NC, I asked him what sort of pit he was using and we ended up talking for a good 30 minutes a few days later I got his book and I was a little skeptical at first but as I dug through the material I found it very interesting and definitely not your middle of the mill BBQ recipe/cookbook I mostly enjoyed his take on how smoked meats are prepared in different part of the world.
Good addition to my cooking library
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