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America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants Paperback – May 12, 2009
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Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust-and the secret recipes-from some of the nation's barbecue legends. --review.xoogie.net
Two Kansas City pitmasters have teamed to put all their expertise into America's Best BBQ 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He's also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron's School of Pitmasters and has won 475 cooking and barbecue awards.
Top Customer Reviews
This book is a bit unique for a BBQ book. It's so pretty that it's almost a coffee table book. That surprised me, since most BBQ books are no nonsense, functional endeavors.
"America's Best BBQ" offers up "selected" recipes from famous, semi-famous and even some obscure BBQ restaurants. But don't expect your favorite BBQ joint to give up their signature dishes. However, the recipes that are included are interesting. And since there are many restaurants in here, the whole adds up to a lot of decent looking recipes.
Frankly I was a little disappointed at first. I had hoped to find some "signature" dish recipes. But once I got over that, it was clear that the book covers a lot of ground and offered up some pretty unique perspectives and interesting ideas.
* It's really pretty
* There are a lot of varied and even surprising ideas
* It gives me ideas of new place to try when I travel.
* Don't expect your favorite restaurant to give up their signature dishes.
* Some of the recipes are vague and assume you know a lot about BBQ.
All in all, a good, interesting book for anyone wanting to BBQ or looking for a new BBQ joint to try out.
While the book is historical, it also has an incredible variety of recipes. It includes everything from starters like Volcanic Goat Cheese, Rocky Mountain Oysters, and Fried Cheese Stick Grits, to Burgoo, to mutton ribs, and all the barbecue standards in between. The range of recipes is excellent. Even better, most of the recipes are from the originators themselves.
I found the following statement from the introduction very interesting.
"Each joint in this book is, in our view, one of the best in America. They are all on the same playing field, with varying strengths and weaknesses. That aside, we have each named our Top Ten joints in the back of the book."
Barbecue is very competitive and often chock full of ego, as is the restaurant industry generally. It's very refreshing to see the authors give their honest opinions about what they feel are the best.
If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.
The book is divided into sections as a menu is: Starters, Main Dishes, Sides and Condiments, and Desserts. The Starters chapter includes recipes for traditional and regional favorites such as onion rings, Brunswick stew, burgoo, and Rocky Mountain oysters. Main Dishes, of course, is all about the 'cue: ribs, pulled pork, barbecued pig snout, and more. The Sides and Condiments section is not only cole slaw--white, pink, red, you name it--but also baked beans, cornbread, hushpuppies, and potatoes. Dessert recipes include Lexington banana pudding, bread pudding, apple crisp, and fried peach pies.
I highly recommend this book!