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 (49 customer reviews)
• Amazon Best Sellers Rank: #10,829 in Books (See Top 100 in Books)
  • #41 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.

12 of 12 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.

8 of 8 people found the following review helpful

5.0 out of 5 stars WANT TO WIN in Competiton BBQ? Or even WIN with your friends? BUY THIS BOOK!! February 10, 2012

By BBQ Competitor

Format:Paperback|Amazon Verified Purchase

We have competed with numerous teams since 2003. We have never formed our OWN team, but hung out, and learned from the BEST in New England. Hey, NE teams have won the Jack Daniels World Championship 4 years in a row! Hummmm...DOES that say something? Anyway, we first heard about this book last year, and when we were told we could pre-buy the book, we did. It was due out in April, 2012. Much to our delight, it came out this past week!(Feb. 2012) OMGOSH, don't get no better than this, we said! Our copy arrived on Tuesday, Feb. 7, 2012. The wife got home after work, and she was upset that I wouldn't let her read it, see it, etc. I was engrosed, not only from the format, but the pictures, foward, and everything else I was thumbing through the pages for the past 4 hours. From the first read of the book, the forward, not to mention the chapters, I could NOT put this book down.

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.... These boy's have provided the proper tools, smokers, wood, charcoal, and just everything to do what YOU want to make in WORLD CLASS BBQ, that these Master's have accomplished over the years,(and proudly so), or other recipes you can WOW your friends with! It doesn't matter if you want to make good competion BBQ , or other recipes in the book, you will prevail in good food and eat's for all! PERIOD!

2. WHO IS THIS FOR? Novice to pro, and EVERYONE inbetween! iQue has given BBQ secrets that WE wondered about for year's. Especially wood chunks!! We ALWAY'S soak our's at home, they say NO! We will follow and test and maybe enjoy more good eat's!! Just all the little thing's this team has provided for good 'Q '!! NICE!! Yet, they provide delish' recipes for anyone who wants to provide tasty dishes to a broad range of people who enjoy just 'plain good food'~ From main dishes, to side dishes, dessert & DRINKS, this book provides any lunch or dinner party food your guests will be AMAZED at!! They will be talking forever about these dishes for sure!

3. WHAT WILL YOU FIND? You will find so many wonderful recipes and stories!! These boy's not only gave us their secret's to KCBS BBQ, but also secret's when a competition includes 'anything but', or grilling competition's. As these guy's are professional's, they guard their secret's even when we come to say 'hi' at their 'pop up tent's' in our local competition site's, in New England or anywhere in the USA! Yet, last nite, we tried one of their recipes, Collosal stuffed crab cake stuffed shrimp, and know why they win. Yummy. You will also FIND great link's listed in the end of the product's they have used and use from sauce's to spices and sponsor's that they have gained doing their incredible BBQ. Great link's!

4. THE STORY... We LOVE BBQ book's written by real BBQ competitor's that write storie's, real life stuff. And the iQue team did this, and more~~ From their win's all over the nation including the Jack Daniels World Championship win in 2009, to all the State's in NE, including State's of NY, NH, VT, etc. to brisket #1 at the Royal, they start each recipe with a story. That mean's alot, to the background of the recipe, how it started, when they got it (from their Mom, etc.) just awesome!

5. AND LAST...THE PHOTOGRAPHY OF THIS BOOK, FOOD SHOT'S!! OMGosh. I first met Ken Goodman years ago, but most important when he starting shooting the book pic's in Lake Placid, NY. His pic's were amazing as he showed me then, and throughout the year's since, even more amazing! My wife had a 'native american vision' that Ken would fly in his 'new venture' of photography. Boy was she right!! Ken has flown, since that day in Lake Placid, NY and has continued to be sure. His incredible picture's are beyond anything that can come close. He is now photographing Mario Batalli, Anthony Bourdain, and numerous other celebrities. He is FLYING with his photo's and status. PLEASE, check out this wonderful man's website, listed here in the book description. An amazing man, we have come to know, learn from and quite frankly adore!! Each picture of the iQue team he has shot, we have almost been there, throughout. Yet each picture in the book, looks just the same during 'turn-in's' as they do when making them in your home! (Remember, we just made the Collosal stuffed shrimp dish~~photo's to follow, yet we are NOT Ken, don't have that camera...only a Cannon!! ;))

Well enough said for now. In closing, this is a book about a New England BBQ team who fought the odd's, over the year's and not only made it in a BBQ Nation of over 4,000 team's to #1, but did it with good 'Q', and PRIDE that we are all proud of, especially here in NEW ENGLAND! From Chris Hart being on "FOOD NETWORK'S INAUGURAL SEASON OF 'BEST in SMOKE', to Andy 'OC' Husband's excellent cookbook "THE FEARLESS CHEF", as well as being on 'HELL'S KITCHEN' with Gordon Ramsey, to his wonderful CHEF/OWNER restaurant TREMONT 647, located in Boston, MA, & Andrea Pyenson's writing...and finally, KEN GOODMAN'S AMAZING PHOTO'S of the INCREDIBLE FOOD the iQue team produced...WOW...WOW, AND DOUBLE WOW!! ENJOY, learn, and love the read....we did! Read more ›

8 of 9 people found the following review helpful

5.0 out of 5 stars You've never had barbecue! February 10, 2012

By Lily Serene

Format:Paperback|Amazon Verified Purchase

If you haven't tried the type of competition barbecue that's in this book, you haven't tried barbecue! This is not the hamburger or hot dog you throw on the grill after work. Plan your meal, buy the ingredients, relax and enjoy the process. It's almost as much fun to create as to eat. There is no one who could resist the Fried Mac'n Cheese Pops, and that's just one tiny example. Even the desserts are amazing. If you enjoy barbecue and are ready to try the real thing, buy this book!