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America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants Paperback – Bargain Price, May 12, 2009

by Ardie A. Davis (Author), Chef Paul Kirk (Author)

68 customer reviews

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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.

Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.

With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.

* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.

* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.

* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food &and Wine, Fine Cooking, and Chili Pepper magazine.

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants [Bargain Price]

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Editorial Reviews

Review

If you love barbecue then you have to get this book. Secret family recipes revealed for some of your favorite items at famous barbecue landmarks. On top of that this book is full of great stories about the proprietors and pit masters. --Savory Reviews, June 24, 2009

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

Review

There's so much to like about this book, most of all the way form and function mesh so well in this BBQ volume that's as much guidebook as cookbook. It's such a genuine, natural mix of recipes, people, places, and BBQ trivia that it's similar to one the road shows on the Food Network and just as enjoyable.

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.

See all Editorial Reviews

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Product Details

Paperback: 240 pages
Publisher: Andrews McMeel Publishing; Original edition (May 12, 2009)
Language: English
ISBN-10: 0740778110
ASIN: B003NHR8HK
Product Dimensions: 9.8 x 8 x 0.7 inches
Shipping Weight: 1.8 pounds
Average Customer Review: 4.5 out of 5 stars See all reviews (68 customer reviews)
Amazon Best Sellers Rank: #1,775,565 in Books (See Top 100 in Books)
- #295 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Midwest
- #989 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
- #13836 in Books > Deals in Books

Customer Reviews

4.5 out of 5 stars

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4 star		27%
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2 star		3%
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Top Customer Reviews

A decent book and attractive book

ByKeith RuleVINE VOICEon September 17, 2009

Format: Paperback

I own quite a few BBQ books. That's because I'm what's referred to as a "Pellet Head". I've been trying to learn BBQ techniques for a couple of years. That is what attracted me to this book.

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.

Pros:
* 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.

Cons:
* 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.

0Comment 22 people found this helpful. Was this review helpful to you?YesNo

A must-read for barbecue fans

ByJohn Dawsonon April 29, 2009

Format: Paperback

It's not often that I find a cookbook that is actually fun to read. They are usually very utilitarian, with little literary meat on the bones. This is clearly not the case with America's Best BBQ. I don't know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.

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.

0Comment 13 people found this helpful. Was this review helpful to you?YesNo

BBQ Review

ByPaul Son July 31, 2009

Format: PaperbackVerified Purchase

Interesting vignettes. The recipes were of limited value. I had no interest in smoking an entire pig, etc. I did try a few smoked rib recipes which were excellent and I can hands down recommend the banana pudding no questions asked!

0Comment 7 people found this helpful. Was this review helpful to you?YesNo

disappointing -- won't have a spot on my cookbook shelf

ByCarol C.VINE VOICEon June 17, 2009

Format: PaperbackVine Customer Review of Free Product( What's this? )

I'm from Kansas City and a barbeque fan, so I was really looking forward to enjoying this book. Sadly, I have to say that I found it somewhat disappointing. It has lots of photographs, is visually appealing, has some entertainment value, and it might be an interesting read for a die-hard barbeque fan, but I found it of limited use as a cookbook and not even close to an in-depth or behind the scenes look at most BBQ joints.

The authors, who clearly know their BBQ, feature 100 of the best BBQ joints in the US. For each BBQ joint, there is a representative "recipe." But don't be lured into thinking that anyone in the uber-competitive BBQ world is going to give away their trade secrets. The recipes are for things like Luling City Market Real Texas Bar-B-Que's "Hot Pickles," which consist of sliced hamburger dills, sugar, and Tabasco. Country's Barbecue in Columbus, GA shares its recipe for "Vidalia Onion Dip" -- onions, mayo, Parmesan cheese & grated Swiss. Smitty's Market in Lockhart Texas shares its secret recipe for "Barbecued Beef Shoulder Clod" -- season the beef shoulder with salt and black pepper and cook until tender. Yep, that's all you learn. Head Country Barbecue in Ponca City, OK instructs us in how to make its "Beef Brisket" -- take brisket, add Head Country All-Purpose Championship Seasoning, Head County Premium Marinade, and Head Country Barbecue Sauce. And so it goes. I don't think you'll find any BBQ secrets or great recipes in here. You will find recipes for apple pie and ice cream and bananas foster -- but you can find those in a whole lot of other cookebooks, too.

The real meat of the book is in the one to two pages the authors devote to each of the 100 featured BBQ joints. They're interesting, but not particularly insightful. Most talk about when the restaurant was founded, its owners, how they got into BBQ, what they serve, etc. It's almost like reading advertising copy for each of the featured restaurants. "North Main BBQ serves an all-you-can-eat lunch and dinner buffet that includes it's award winning ribs, choppped and sliced beef brisket, chicken breasts and quarters . . . etc. The meats are slow-cooked with hickory smoke for 4 to 12 hours. If you want any drink other than iced tea, you'll have to BYOB." Not exactly compelling reading. The writing style is fairly conversational, e.g., We like the lamb ribs because "there's no gamy flavor. Be sure to try them on your next visit. The nice thing about lamb ribs is that they can be barbecued or grilled." Okay.

Overall, this collection is interesting but I'd rather spend my money on the barbecue itself than on the book.