John Willingham's World Champion Bar-B-q: Over 150 Recipes And Tall Tales For Authentic... (Hardcover)

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Editorial Reviews

From Publishers Weekly

Willingham, who competes in contests nationwide, moves in a subculture where serious barbecuers guard their recipes like the most valuable of trade secrets. He defines barbecue, in contrast to grilling or roasting, as cooking meat at 250 degrees or lower for a long time with indirect heat. He encourages 'cuers to build their own cookers and to use wood fuel rather than charcoal. No gas, please. Recipes (more than 150) kick off with starters and breads (using mostly indoor methods) and reach a section called Slow-Cooked Heaven?Real Barbecue, which contains Willingham's World-Champion Ribs: beef, pork or lamb rib slabs marinated and massaged with a dry rub, refrigerated for 12 hours and cooked at 250 degrees for up to five hours. World-Champion Brisket cooks for up to 10 hours at 210 degrees. For those unable (or unwilling) to build or buy a serious barbecue cooker, Willingham provides a recipe for Screamin' Mean Oven-Roasted Beef Barbecue, a three-hour chuck roast. Among the unusual ploys for standard backyard grills is Dancing Chicken, in which the bird is grilled with a half-full can of beer in the cavity. Although he provides many sauces, rubs and marinades, Willingham emphasizes the authentic barbecue cooking process, which makes his book most useful to those with the space and time for a serious commitment to 'cuing.
Copyright 1996 Reed Business Information, Inc.

From Library Journal

Summer is upon us, and there's something for everyone in the latest crop of books on outdoor cooking. Butel, the author of several popular books on Southwestern food, also runs a cooking school in Albuquerque. She starts with a good introduction to grilling and smoking, with information on rotisserie cooking as well. Her recipes, from Appetizers to Quick Smoking to Desserts from the Grill, are appealing and fairly sophisticated. Readers expecting typical Southwestern cooking, however, will be surprised to find Bayou Gumbo, Hot Tuna Teriyaki with Sushi Rice, and other ethnic and "fusion" dishes. In any case, there are lots of good and imaginative recipes here. For most collections. The Jamisons, who covered classic barbecue in Smoke & Spice (LJ 4/15/94), are back with a more contemporary approach, creating an array of delicious dishes from Southwest Shrimp and Corn Nuggets to Salmon with Summer Herbs. They stop short of smoking desserts, but they do offer menu suggestions for each of their tempting recipes. Recommended for most collections. The old school of barbecuing is represented by Venable and Willingham. Venable offers Rick's Hot Wings, Down and Dirty Ribs, Kansas City Steaks with Red Wine, and other recipes in that vein; most are short and simple. Willingham, who has won awards at barbecue competitions all over the country, includes many recipes from other barbecues as well as his own recipes. There are recipes for both grilled and barbecued meats and fish, along with appetizers, side dishes, and barbecue sauces, rubs, marinades, et al., presented with lots of folksy humor. Spieler's contribution is a beautifully photographed collection of mouthwatering dishes, but it's not exactly classic barbecue: Thai-Style Shrimp, Provencal Fish in Grape Leaves, and Yucatan Turkey. (Almost all the recipes are for grilled dishes rather than true barbecue.) Buy this for its eclectic assortment of internationally inspired summery recipes, not as the basic introduction to outdoor cooking that its title might suggest.
Copyright 1996 Reed Business Information, Inc.

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Product Details

• Hardcover: 256 pages
• Publisher: William Morrow Cookbooks; 1 edition (May 17, 1996)
• Language: English
• ISBN-10: 0688132871
• ISBN-13: 978-0688132873
• Product Dimensions: 9.6 x 7.7 x 0.9 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
• Amazon.com Sales Rank: #332,581 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful:

5.0 out of 5 stars Learn to Create Your Own World Champion Bar-B-Q, June 24, 2001

By	Lana & Bill / Member the of Kansas City B... (Afton MN) - See all my reviews

Tired of all the confusion and misinformation that surrounds barbecue? Ever tried to follow the barbecue techniques in say, Paul Kirk's , Smoky Hale's, Barbecuing & Sausage - Making Secrets or even the Smoke & Spice barbecue books? If so, you to have probably found yourself confused and discouraged just like us. Their recipes may be fine but there methods never seem to workout. It either takes much longer than the recipe states or the temperatures are so low you end up making jerky.

We must admit John Willingham's World Champion Bar-B-Q was our first barbecue book, but unfortunately we didn't stop there. We soon bought other barbecue books and started using their techniques. Our results were miserable and we were finding ourselves confused and frustrated. In a last ditch effort we went back through the information we had gathered. There was a lot. We soon rediscovered that in John Willingham's World Champion Bar-B-Q he didn't just include recipes or basic information but a solid foundation so we too could create our own World Champion Bar-B-Q.

We found techniques, information and most of all true Bar-B-Q wisdom, no other barbecue book covers in such complete detail. For example: the proper use of wood when barbecuing and its not for its smoke. The recipes are excellent. Our favorites are when John shares his World Champion Bar-B-Q recipes including step by step details. Even the most simple recipes have a Willingham twist to them. No, not all the recipes in John Willingham's World Champion Bar-B-Q are barbecue and no there not all John Willingham's but each has been shared by a friend and many have a story that is also shared. John has not only shown his love of Bar-B-Q but his love of family, friends and good food. So no matter if you are a first time barbecuer or a seasoned competitor there is something to be learned by all and if you already have the book reread it, chances are you missed something.

We have found that John Willingham's World Champion Bar-B-Q is a true extension of the man. It has been two years since we first bought John's book and through his guidance and friendship we too have begun to compete. John has strong beliefs that Bar-B-Q will become the next true American sport and that a family that plays together stays together and we believe that too.

Thanks John, Lana and Bill

30 of 31 people found the following review helpful:

5.0 out of 5 stars The best BBQ book ive bought, December 5, 1999

By	Robb Spring (Kansas City, Capital of BBQ) - See all my reviews

This has to be the best BBQ book I've owned. (slight nudging out Smoke and Spice). The author, a genuine BBQ competition multiple title champion, offers enough information to get anyone started on BBQing the proper way. He covers equipment, BBQ basics (how BBQ cooking is different then grilling, roasting, etc), he then tells how to BBQ different meats. Once you got the ground rules, he then hits you with several excellent original authentic recipies. He then offers a few variations on the normal recipies, and wraps it up with recipies for sauces, rubs, spices, mops, etc. Scattered throughout the book are bbq history, tidbits, and stories. As in Smoke and Spice, these carry you through the book and make it something to READ, rather then reference. If I had to toss my other BBQ books and keep one, it would be this. If I got to keep two, it would be this and Smoke and Spice.

16 of 17 people found the following review helpful:

5.0 out of 5 stars It Ain't Braggin' If'n It's True..., February 15, 2000

By	Bob Hamel (Boston, MA) - See all my reviews

John Willingham's Book of Barbecue is the best treatise on this subject I've ever read. For novices as well as seasoned chefs, this book will open up the world of good 'Q to the reader. John's down-home sensibilities, in addition to his correct recipes and instructions (are you listening, Martha Stewart? ) will bring the best in barbecue to your table. And if you're in Memphis (especially in May) make an extra effort to visit John's restaurant (Willingham's) and meet the man behind the book.