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

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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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26 Reviews 5 star:  (21) 4 star:  (1) 3 star:  (1) 2 star:  (2) 1 star:  (1)           Average Customer Review 4.5 out of 5 stars (26 customer reviews)		Share your thoughts with other customers: Create your own review
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 Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)   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. Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this)   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. Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this) Share your thoughts with other customers: Create your own review › See all 26 customer reviews...		Ad feedback   Most Recent Customer Reviews 2.0 out of 5 stars Overhyped - proof that a BBQ Trophy does NOT translate into good writing I found this book to be an overhyped offering by a veteran of the competative BBQ circuit, and I'm of the opinion that their publisher went along for the ride and joined in the... Read more Published 23 months ago by Darby 3.0 out of 5 stars Good book, for BBQ novices This book has very good tips and methods on HOW to BBQ, and is then followed by a decent number of recipes. The recipes are not quite my style, but they are good anyway. Read more Published on July 18, 2005 by Chris Baker 5.0 out of 5 stars How to Barbecue like a Champion I received John Willingham's book as a gift and have read it cover to cover. It's packed full of bbq secrets from the greatest bbq contest cook to ever put on an apron. Read more Published on December 4, 2004 by Brian Pearcy 5.0 out of 5 stars Great BBQ Book Love this book. Haven't found a bad recipe yet. The hot wings got raves from eveyone I've made them for. Have a huge collection of BBQ books. This one is in the top 10. Published on November 6, 2004 by Daniel J. Warme 5.0 out of 5 stars Good Book for Starting I have had Mr Willingham's book for over 8 years now and still consider it part of my bbq inner sanctum. Read more Published on July 21, 2003 by Tarrant Cutler Jr 1.0 out of 5 stars "pure hype" I've been making memphis style bbq for a few years now, yes, even way up here in Kennebunk Maine. This book, while interesting to read, is more of an advertisement for the... Read more Published on May 24, 2003 5.0 out of 5 stars World Champion Bar-B-Q This book is a must for anyone who loves to Grill. The rubs,sauces and marinaids are fantastic. As a gift for that special Bar-B-Q'er, will make their day. Published on September 1, 2002 by Mrs. Diane Kirkpatrick 5.0 out of 5 stars This is one hell of a good book!!! I have been cooking barbeque for 22 years and I still learn a lot from this book. John Whillingham is one of the greatest bbq experts in this country. Read more Published on September 19, 2001 by Richard Corzine 5.0 out of 5 stars I should'a listened Great, great book. I wish I would have followed it more during my last BBQ contest. When our team only placed 116 out of 160, I went back and seriously studied the book and found... Read more Published on June 29, 2001 by loomisbkoole 5.0 out of 5 stars Learn to Create Your Own World Champion Bar-B-Q 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 -... Read more Published on June 24, 2001 by Lana & Bill / Member the o... Search Customer Reviews Only search this product's reviews › See all 26 customer reviews...

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