Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion (Paperback)

~ Ronnie Shewchuk (Author)

Editorial Reviews

Review

Shewchuk doesn't skimp on the red-blooded kind of meat that every man craves. (David Freed Hooters Magazine )

Product Description

Do you live for the joy of summer weather and cooking outdoors? Get ready to turn routine grilling into "high ceremonial cooking," because Ron "Rockin' Ronnie" Shewchuk, international barbecue champion, is ready to share his secrets and recipes with backyard cooks everywhere. From stories of competitive barbecue to recipes that will blow your dinner guests away and draw the neighbors from five houses over, Barbecue Secrets is the ultimate guide to the Barbecue Lifestyle. The book includes more than 100 recipes for rubs, marinades and sauces, side dishes, seafood, desserts, and drinks. The meat chapter features recipes such as the Classic Burger Deluxe, Pulled Pork Sandwiches, Championship Barbecue Chicken, and Texas Slow-Smoked Brisket. Recipes are coded as Classic Everyday, Asian, Mediterranean, Southwestern, and Championship Q, allowing readers to identify related dishes and plan a menu with ease. In addition to championship recipes, Rockin' Ronnie provides an insider's view of the competitive barbecue circuit, his "Barbecue Philosophy," how to be a champ, and using your hobby as an excuse to buy really cool gear.

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Product Details

• Paperback: 208 pages
• Publisher: Whitecap Books (April 1, 2004)
• Language: English
• ISBN-10: 1552855236
• ISBN-13: 978-1552855232
• Product Dimensions: 9.5 x 8.2 x 0.8 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #174,888 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 24 people found the following review helpful:

2.0 out of 5 stars May not be what you think, July 3, 2006

By	L. Ershler - See all my reviews (REAL NAME)

This book does not really deal with the process of low and slow barbecuing in any great detail: For that I was very disappointed.

The whole topic is covered in the first twelve or so pages of Chapter One. The emphasis is placed on charcoal or propane as seen on pages 19 thru 22 and which the author calls "Grilling Techniques at a Glance." However, in a true barbecue text, I don't want to see any mention of cooking temps above 250 degrees, or searing, or "chamber temperatures of 500 to 700 degrees."

He does make mention of low and slow in his "Master Barbecue Chart" (which is a good quick reference) on page 28. The twenty pages from 16-36 are all you get about how to smoke, and all the tips, secrets, equipment, etc. That's 20 pages out of 207 total.

The remainder of the book consists of a chapter on "How Barbecue Changed My life" and the rest is recipes. While the recipes at first perusal look good, I would have titled the book "Lots of Recipes and a Few Pages of Pretty Standard Tips But No Real Secrets."

6 of 6 people found the following review helpful:

5.0 out of 5 stars Great Book with Good Real Word Tips and Ideas, July 12, 2006

By	C. Petrak (Phoenix, AZ USA) - See all my reviews (REAL NAME)

I bought this book along with another BBQing book and I have several other cook books. I found this one very easy to pick up and read through. It has good tip, and re-enforces tips on the sides of the page. Great recipes and just enough background stories and info to make it an entertaining book to read.

I am just starting out in real BBQ and I am grabbing this book over others for ideas and recipes. I would say this is great book for beginner and intermediate smoker/BBQ enthusiast

7 of 8 people found the following review helpful:

4.0 out of 5 stars Good book written by a person who is definitely dedicated to BBQ, October 26, 2005

By	B. W. Smith (Santa Rosa Beach, Fla. USA) - See all my reviews (REAL NAME)

To say that Ron Shewchuk has been bitten but the BBQ bug is a gross understatement. He has worked hard to gain a tremendous knowledge base which is evident in his book. There is lots of advise on preparation as well as some really fine recipes. The book is well written and is a definite credit to my reference materials.