Here is a lip-smackin' love song to everyone's favorite cuts of meat with more than 40 easy-to-prepare recipes. This cookbook covers it all: ribs that are fall-off-the-bone tender, juicy chops, steaks (from porterhouse to skirt to filet mignon and more), and wingssweet, spicy, tangy, and everything in between! "Dr. BBQ" walks the reader through the basics of how to light a grill and what tools are most handy when dealing with meat. No grill? No problem! An indoor broiler or grill pan will get great results too. With recipes for rubs, sauces and salsas to season each beautifully charred rib, chop, steak, or wing, this irresistible cookbook will have grillmasters everywhere living in hog heaven.
Ribs, Chops, Steaks, & Wings
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Editorial Reviews
From Publishers Weekly
Lampe is nothing if not media savvy. Under his nom de flame, Dr. BBQ, he shows up regularly on the Food Network, runs his own Web site, judges cook-offs, serves as spokesman for the National Pork Board, and has now written his sixth cookbook. If his offerings do not quite get the salivary juices flowing, they are at least a straightforward affair, 44 handy recipes to turn to when wanting to stray a bit from traditional tailgate grill grub. Fruits and sweet sauces are the good doctor's two favorite prescriptions. Ribs are treated with apricot glaze or pineapple teriyaki. Pork chops are dosed with maple syrup or peach salsa. Steaks are marinated in citrus and soy sauce, and chicken wings are served with raspberry-honey mustard. Dry rubs are what the doctor orders for Memphis ribs, coffee-rubbed pork chops, chili-rubbed rib eyes, and dry-rubbed wings. And while his peanut butter and jelly chicken wings could use a second opinion, there's no doubting the benefits of a filet mignon stuffed with blue cheese or the curing powers of pork chops marinated overnight in bourbon. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Ray Lampe has been grilling professionally for over 20 years. He lives in Florida.
Leigh Beisch is a San Francisco-based food photographer.
Leigh Beisch is a San Francisco-based food photographer.
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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
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Most Helpful Customer Reviews
5 of 6 people found the following review helpful
5.0 out of 5 stars
The author has been grilling professionally for over twenty years, and his dishes are winners
July 10, 2010
Format:Hardcover
Ray "Dr. BBQ" Lampe's Ribs, Chops, Steaks & Wings pairs fine color photos by Leigh Beisch with fine recipes for delicious barbecue meats. From the basics on how to light a grill to using smoking chips and pairing them with meats and using indoor grills, this moves easily from basic grilling to recipes more complicated, such as Pork Chops with Peach Salsa. The author has been grilling professionally for over twenty years, and his dishes are winners!
1 of 1 people found the following review helpful
By bamerit07
Format:Hardcover|Amazon Verified Purchase
this is a great book Ray Lampe is one of the top outdoor cooks and BBQ experts out there. This book gives a great background and recipes for these bbq and grill staples.Great recipes!!!
4 of 6 people found the following review helpful
By Doug Mosley
Format:Hardcover
Dr. BBQ is back on the bookshelves with yet another new book this month. Ray Lampe - aka Dr. BBQ - brings forth another excellent book with his latest offering, "Ribs, Chops, Steaks & Wings: Irresistable Recipes for the Grill, Stovetop and Oven" ($19.95, Chronicle, 132 pp.).
Lampe takes a bit of a different tack with this book, going away from a broad selection of recipes to this time narrowing his focus to the four meats in the title. The result is great attention to detail that spotlights Lampe's creativity and skills. Add to that a big commitment from the publisher on this book, springing for loads of full-color pictures and splashy graphics. It really is a beautiful book.
As an aside, Ray Lampe is one of those great people in barbecue (and there are lots!) who has seen hard work, dedication and a great idea pay off. This is his fifth book and finding a major publisher who will take a chance on your for even one book is a big deal. I still remember when I first heard about "Dr. BBQ" in a random post on Ray Basso's The BBQ Forum web site. That was back when I was working for a sports television cable network and it just so happened that I had a business trip that put me on the road between Orlando and Tampa and I'd be passing through Lakeland just about lunchtime (well, it was really more like late breakfast). I found Ray in a trailer on a vacant gravel lot, tending to a cornucopia of barbecue delectables in a pellet cooker, out of which he was selling his wares to the locals. He invited me in and we chatted for almost an hour - until the lunch rush started - and he sent me away with a clamshell stuffed full of some of the best tasting barbecue I've ever enjoyed. I even had to insist on paying for it (I was on expenses after all).... Read more ›
Lampe takes a bit of a different tack with this book, going away from a broad selection of recipes to this time narrowing his focus to the four meats in the title. The result is great attention to detail that spotlights Lampe's creativity and skills. Add to that a big commitment from the publisher on this book, springing for loads of full-color pictures and splashy graphics. It really is a beautiful book.
As an aside, Ray Lampe is one of those great people in barbecue (and there are lots!) who has seen hard work, dedication and a great idea pay off. This is his fifth book and finding a major publisher who will take a chance on your for even one book is a big deal. I still remember when I first heard about "Dr. BBQ" in a random post on Ray Basso's The BBQ Forum web site. That was back when I was working for a sports television cable network and it just so happened that I had a business trip that put me on the road between Orlando and Tampa and I'd be passing through Lakeland just about lunchtime (well, it was really more like late breakfast). I found Ray in a trailer on a vacant gravel lot, tending to a cornucopia of barbecue delectables in a pellet cooker, out of which he was selling his wares to the locals. He invited me in and we chatted for almost an hour - until the lunch rush started - and he sent me away with a clamshell stuffed full of some of the best tasting barbecue I've ever enjoyed. I even had to insist on paying for it (I was on expenses after all).... Read more ›
2 of 3 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I have a Big Green Egg Smoker/Grill ... and this book ... "Ribs, Chops, Steaks & Wings is a great "companion" for this remarkable cooking tool. Great recipes from the "Green Egg Master" - Ray Lampe!
By Mark Dennert
Format:Hardcover|Amazon Verified Purchase
Very GOOD book!!!! If ya want the BEST of BEST this is the 1 to have, Believe Me!!! :) Ray iz Great when it comes to cookin
By Kathy Gore
Format:Hardcover|Amazon Verified Purchase
This is the best BBQ Author, recipes are not loaded with complicated ingredients and anyone can succeed using this book.
By Lena
Format:Hardcover|Amazon Verified Purchase
My hubby is a self proclaimed bbq master, lol. He loves to browse through and get ideas from others. This made a great addition to his cookbook collection.
Most Recent Customer Reviews
5.0 out of 5 stars
Great recipes
Purchased this as a gift for a friend and was very tempted to keep it for myself. Recipes are well organized and sound delicious.
Published 17 months ago by Dianna Wettlin
4.0 out of 5 stars
nice book
Haven't gotten to try any recipes from the book yet, so I can't provide a review on that aspect yet. Read more
Published on June 29, 2010 by Java Cat
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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