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Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World Flexibound – March 1, 2012
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"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab rémoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal
About the Author
Ken Goodman is a freelance photographer based in New York City. He specializes in food and chef photography, concerts, events, portraits and cookbooks. His work has appeared in Rolling Stone magazine and Art Culinaire, and he has photographed Mario Batali, Jimmy Fallon, Jon Stewart, Michael Stipe, The Edge, Sean "Puffy" Combs, Mariska Hargitay, Stanley Tucci, Jon Bon Jovi, and Anthony Bourdain (among others). Prior to his photography career, he spent 20 years in the restaurant industry as a classically trained chef, culinary educator, and restaurant consultant.
Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking, among others. Pyenson was associate editor of The Boston Globe Illustrated New England Seafood Cookbook and assistant editor of 52 Weeks Cheap Eats: Dining Deals in Greater Boston.
Andy Husbands, the award-winning chef/owner of Tremont 647, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard "Best Chef" semi-finalist, Andy competed in the sixth season of Fox Television Network's "Hells Kitchen" with Gordon Ramsay.
Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series and The Primal Grill and Barbecue University(tm) TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.
Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC.
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Top Customer Reviews
In addition to all of the great information, the photography in this book is excellent!
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World
A lot of ingredients used in competition cooking cannot be found at the supermarket, and it's great that the authors included a guide on where to find key ingredients and tools.
You have to know, that we have met Chris, Andy and ALL the iQue team since we went to our first BBQ competiton experience back in 2003 in Lowell, MA. We have BBQ'd with many team's helping out, and couldn't wait to see this book, PERIOD! So, in brief, here is what you will find and love...and I MEAN LOVE!!
1. USER FRIENDLY: Whether you are a seasoned veteran in the BBQ competition world, or a newby, or just someone who wants WONDERFUL recipes, you will find incredible thing's to make! This book has recipe's that anyone can make, to ultra incredible delights that will tickle your taste buds beyond control, yet cost a bit more, or take a smoker or two to make. However, each recipe gives exact measurements, and controlled cooking times, and especially important TIPS. This includes how to make each recipe and any other extra things you might need.Read more ›
Most Recent Customer Reviews
This is not a book for beginners
But if you have basic barbecue and smoking skills you will enjoy it They give you complete detailed instructions on how to cook their famous... Read more
I made my first recipe from this book: "The American Royal 1st Place Beef Brisket". I started with this one because it appeared to be one of the easier recipes to follow... Read morePublished 3 months ago by Wolfmn
This book is by far the best barbecue book I've ever purchase and read. The book provides deep insight into the competition world of barbecue and what it takes to get to the next... Read morePublished 6 months ago by JD0381
Ok book, some complex recipes, was looking for more tips and tricks of BBQing.Published 6 months ago by NEfanman
The brisket recipe for rave reviews. A friend of mine recommended this book to me but to be honest there are a lot of recipes I will never make. Read morePublished 8 months ago by Amazon Customer
This is with a doubt the must informative and honest sharing by a champion pit master I have ever seen! Read morePublished 9 months ago by James R. Kurtz