Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World [Paperback]

Andy Husbands (Author), Chris Hart (Author), Andrea Pyenson (Author), Ken Goodman (Photographer), Steven Raichlen (Foreword)

Book Description

Publication Date: March 1, 2012

"Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ." —Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society

"A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they’ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised." —Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings

"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is Wicked Good Barbecue. The audacious and tasty recipes showcase everything from the modern classics to serious in-your face-barbeque. Wicked Good Barbecue is a must for every grill aficionado." —Chris Schlesinger, coauthor of Thrill of the Grill and owner of East Coast Grill & Raw Bar in Cambridge, MA

How did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel's World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but "wicked good" as they say in New England.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel's World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it's done right.

Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you've got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you're from.

Editorial Reviews

Review

"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

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. When he’s not in the kitchen or working with his favorite charities, Andy is on the BBQ trail with his award-winning team, iQUE (http://www.iquebarbecue.com). His first cookbook, The Fearless Chef, is currently in its second printing. http://www.tremont647.com

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. In 2011 he competed in Food Network’s inaugural season of “Best in Smoke.”

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.

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™ TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment. He lives with his wife, Barbara, in Miami, Florida. http://www.barbecuebible.com

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. Visit him online at http://www.kengoodmanphotography.com.

See all Editorial Reviews

Product Details

• Paperback: 224 pages
• Publisher: Fair Winds Press (March 1, 2012)
• Language: English
• ISBN-10: 1592334997
• ISBN-13: 978-1592334995
• Product Dimensions: 8 x 0.7 x 9 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (45 customer reviews)
• Amazon Best Sellers Rank: #13,911 in Books (See Top 100 in Books)
  • #37 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

Most Helpful Customer Reviews

29 of 30 people found the following review helpful

5.0 out of 5 stars So much more than just a "BBQ Book" February 10, 2012

By Captain Ron

Format:Paperback|Amazon Verified Purchase

My copy of Wicked Good Barbecue arrived earlier in the week. I've been looking forward to this book since I first hear about it on the BBQ Brethren forum last fall. I pre-ordered as soon as that option was available. Sometimes when you look forward to something for that long when it finally happens it can be anti-climactic. That is definitely not the case with Wicked Good Barbecue! As soon as the book arrived I flipped through it and was thrilled with the amount and quality of information and recipes. Andy and Chris are well known on the competition BBQ circuit and are world champions, so I expected some good information on competition BBQ, but I didn't expect the depth and quality of the information. I've already picked up a couple of things that I will try out before our competition season starts. I also didn't expect the creativity in the recipes. Whether you're a BBQ novice or a veteran competition cook there is something in this book for you. Besides the more traditional BBQ recipes there is some very inventive fusion of BBQ and modern cooking techniques like the "Smoke-vide" Beef Ribs with Blues Hog Foam. I can't wait to try this recipe! The book also includes a very good selection of side dishes and desserts to accompany your BBQ.

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

24 of 26 people found the following review helpful

5.0 out of 5 stars Wicked Good Barbecue! February 7, 2012

By a shopper

Format:Paperback|Amazon Verified Purchase

This is not your ordinary barbecue cookbook! Chris Hart and Andy Husbands share the secrets of their award winning chicken, ribs and brisket. The book is chockful of amazing, unique recipes for appetizers, mains, sides, desserts and even drinks. How can you resist recipes with titles like Wicked Pulled Pork, 7 Layer Dip of Disbelief, BBQ Scotch Eggs, Six Day Bacon of the Gods, and Pecan Pie Stuffed Cheesecake?? The layout is clean and crisp, and loaded with photos. The photography by Ken Goodman is some of the best food porn out there.

11 of 11 people found the following review helpful

5.0 out of 5 stars Wicked good book February 11, 2012

By C. Clegg

Format:Paperback|Amazon Verified Purchase

Highly recommended. I am a competition cook myself, and my team competes against iQue on a regular basis. These guys know their stuff. The book is also very clear and accessible, covering complex recipes in depth. If you want to know how the pros cook, this is the book to get. You should be warned though: these are professional recipes for best-in-class food, not quick snacks you can toss on the grill. There is a chapter on over-the-top recipes, including one dish that will take a week to prepare. It will be worth your time and effort though, whether you want to compete or just amaze your friends.

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.