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America's Best BBQ - Homestyle: What the Champions Cook in Their Own Backyards Paperback – May 7, 2013

4.7 out of 5 stars 16 customer reviews

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Editorial Reviews

About the Author

A charter member of the Kansas City Barbeque Society and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of six barbecue cookbooks.

Paul Kirk, a charter member of the Kansas City Barbeque Society and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 530 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.
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Product Details

  • Paperback: 192 pages
  • Publisher: Andrews McMeel Publishing; Original edition (May 7, 2013)
  • Language: English
  • ISBN-10: 1449427685
  • ISBN-13: 978-1449427689
  • Product Dimensions: 8 x 0.5 x 10 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #1,025,777 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Chris Jaronsky TOP 1000 REVIEWERVINE VOICE on May 7, 2013
Format: Paperback
What do competition BBQ teams cook when they are not competing and are just cooking in their yards? Ardie Davis and Paul Kirk know, because they asked them. I mean they are probably not cooking the briskets and ribs that they cook at every BBQ competition, right?

The book starts out with "Backyard BBQ Basics." It is a chapter on basics and there are many excerpts from members of these teams. Estimating grill temps, table of meat doneness temps, and even a section reminding you that you are not immune to disasters. I can relate to that one. Two weeks ago I was experimenting with a "Beer and Bourbon Chili" recipe I was trying to create. I was cooking in a cast iron dutch oven on my Weber charcoal grill and I learned that you should add the bourbon AFTER you add all the other liquid ingredients. While the resulting fireball was impressive, especially when you are standing inches from the grill, it is not something I would like to repeat.

The main chapters of the book have pictures and comments from competitors along with some of their favorite recipes. I have already made two recipes from this book, and both turned out great.

Both of the recipes I made were contributed by Lo-N-Slo BBQ. I cooked the Grilled Stuffed Meatloaf, which was very good. It was stuffed with Feta cheese, roasted red peppers, sun-dried tomatoes, and basil. I will be making it again.

The second recipe was the Roasted Garlic Twice Baked Potatoes. I love twice baked potatoes. I make them often. But I have never thought to make them with roasted garlic. It was brilliant. After making them you realize it is such an obvious combination, how did I not see this before?

I have a few cookbooks. And by "a few" I mean a ridiculous amount of cookbooks.
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Format: Paperback
In the spring, a young man's fancy turns to love, and a somewhat older man's fancy turns to . . . BBQ, baby! It's grillin' and smokin' season, whether at home, the beach, or the campground. Ardie Davis and Chef Paul Kirk have compiled another fantastic collection of barbecue recipes for the backyard chef. Gathered from championship barbecuers, this cookbook contains a variety of different recipes, all with one thing in common. They are all comprised of easily found ingredients and do not require any unusual equipment or skill.

Each recipe is accompanied by photos and background stories of the contributors, making this fun to read even when you're not grilling.

We first put the cookbook to the test on a recent camping trip. Using only a small stovetop grill, we were able to grill delicious steaks for our dinner with this recipe:

Smoke in Da Eye Grilled Coffee-Coriander-Rubbed New York Strip Steak

COFFEE-CORIANDER RUB

2 tablespoons ground coffee

3 tablespoons smoked paprika

1 1/2 tablespoons coriander seeds, lightly toasted and ground

1/2 teaspoon dry mustard

1 teaspoon coarsely ground black pepper

2 tablespoons kosher salt

STEAKS

4 New York Strip Steaks, about 1 1/2 inches thick

1/4 cup extra virgin olive oil

Mix all the rub ingredients together and set aside.

Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges.
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Format: Kindle Edition
With summer starting to make an appearance in the Northern Hemisphere, what better way to look forward to the coming barbecue season by looking at what professional cooks and barbecuers stick on their grills at home and pick up a few tips along the way?

Beginning with a bit of a scene-setter and overview, the astute reader will pick up a fair few hints and tips that they may not necessarily see in other more mainstream books. If you are determined to up your game from just plain-old grilling, you should take the chance to study at the feet of a few grill-masters, so to speak. Whilst this is not a book specifically aimed at the beginner with a bit of application and study they too will be soon grilling like an "old pro". Of course, one never can stop learning...

Starting with breakfast, something that might surprise the average reader, you get a host of interesting and intriguing recipes that, of course, may be also used later in the day. The other chapters are fairly self explanatory - starters; main dishes; sides; rubs, marinades, mops, sops and sauces and finally desserts. Yes, desserts, mostly items you could prepare on your grill (or oven). When looking through the recipes you may find many familiar faces or variations on a theme, but the devil is in the detail. Look closely, see how the pros are making these recipes and learn. This is probably more important than the recipes themselves.

The recipes are well laid out, contain all the relevant information and are also filled full of useful information that you should take time to look at even if you are not (immediately) planning to make each recipe. The only little niggle is the U.S. imperial-only measures - you shouldn't need to have to resort to a conversion table at the back of the book.
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