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Dr. BBQ's Big-Time Barbecue Road Trip! Paperback – June 12, 2007

by Ray Lampe (Author), Dave Dewitt (Introduction)
4.4 4.4 out of 5 stars 15 ratings
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From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again―and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!
It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:
--Kansas City Style Brisket and Burnt Ends
--Smoked Cornish Hens Cozy Corner Style
--Barbecued Mutton ala Owensboro, Kentucky
--Beef Ribs in the Style of Powdrell's BBQ
--And much more!
Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure―but all barbecue, all the time!

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  1. Part of series
    Dr. BBQ
  2. Print length
    272 pages
  3. Language
    English
  4. Publisher
    St. Martin's Griffin
  5. Publication date
    June 12, 2007
  6. Dimensions
    7.5 x 0.57 x 9.25 inches
  7. ISBN-10
    0274874652
  8. ISBN-13
    978-0312349585
  9. See all details
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Editorial Reviews

From Publishers Weekly

In this wildly uneven tome, veteran barbecue fiend Lampe, aka Dr. BBQ (Barbecue All Year Long, Big-Time Barbecue) crosses the country to explore local variations in low-and-slow cooking. Divided by region (Kansas City, Texas, the East, etc), Lampe offers reviews of and recipes for local specialties like Smoked Bologna and Barbecue Spaghetti, both from Memphis, as well as a Wisconsin cream soda-based barbecue sauce and Massachusetts Franken-Chicken. These culinary curiosities carry the book, along with anecdotes that provide tips and dispel myths (like common notions about sauceless 'que in Texas). Though more scrapbook than guide, there are enough recipes for dry rubs and sauces to get most barbecuers through a season. Other dishes, however, vary in their appeal; North Carolina Cheesy Cabbage is a gag-inducing smoked concoction of cheese, sausage, cabbage and half a squeeze bottle of Parkay margarine; Lampe's own Alamo Pie, a cross between a quesadilla and a s'more, makes one pause. Still, Lampe's method of smoking two pork butts simultaneously is a winner, and there is more than enough variation in these pages to stave off boredom. Though far from definitive, this book serves up regional quirks and curiosities will appeal to BBQ completists and culinary historians.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Is there a Doctor in the smokehouse? There sure is! When you want expert advice on slow-smoked barbecue go see the only doctor you'll ever need, Dr. BBQ!” ―Guy Fieri, star of the food network's "Guy's Big Bite"

Product details

  • ASIN ‏ : ‎ 0312349580
  • Publisher ‏ : ‎ St. Martin's Griffin; First Edition (June 12, 2007)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 0274874652
  • ISBN-13 ‏ : ‎ 978-0312349585
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 7.5 x 0.57 x 9.25 inches
  • Customer Reviews:
    4.4 4.4 out of 5 stars 15 ratings

About the author

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Ray Lampe

Ray Lampe

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I was a truck driver in Chicago for 25 years and cooking in BBQ contests was a hobby that started back in 1982. When the trucking business had run it's course and was done I moved to Florida to sell BBQ in a parking lot. I taught a few cooking classes and wrote a few articles and the next thing I knew I was writing my "Big Time Barbecue Cookbook". Since then writing cookbooks and traveling to promote them has become my full time passion and I'm loving every minute of it. I still cook contests when I can and do some cooking classes. My schedule is usually up to date at www.drbbq.com

Customer reviews

4.4 out of 5 stars
15 global ratings

Top reviews from the United States

Casey Lindbeck
5.0 out of 5 stars Love this book
Reviewed in the United States on February 21, 2022
Verified Purchase
I have given this book to 3 other people as gifts
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James C. Logan
4.0 out of 5 stars DR BBQ on the road
Reviewed in the United States on December 19, 2012
Verified Purchase
good reading but not as much about cooking as I would have liked to have read would buy again

dr
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Kathy Gore
5.0 out of 5 stars Complete and the best BBQ Author
Reviewed in the United States on March 28, 2013
Verified Purchase
The book is filled with a no nonsense approach to cooking. If you are looking for a recipe book with over 15 ingredients that you will never use again don't buy this book. This book uses common terms and even better the food is consistent.
I have nothing but respect for the author and absolutely love his writing. Refreshing and really well writen.
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Jim House
3.0 out of 5 stars No South Carolina section in this book
Reviewed in the United States on April 21, 2015
Verified Purchase
IT took me a while to figure this out. There must not be any BBQ restaurants in South Carolina, since there are no reviews in this book. Overall the books a reviews of a lot of places - matching this up with Garners Book of Barbecue and Edge BBQ Joints -you got it covered.
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eddie wimbish
5.0 out of 5 stars Five Stars
Reviewed in the United States on October 13, 2016
Verified Purchase
pit master very much info
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mjd
5.0 out of 5 stars Green Egg Lover
Reviewed in the United States on March 9, 2009
Verified Purchase
This book provides everything you need to cook for all your guest. I love the recipes from all over the Bar-B-Que loving country and perfect for my Green Egg.
One person found this helpful
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Mr. Greg A. Wilkinson
5.0 out of 5 stars Really good book
Reviewed in the United States on June 18, 2007
I was expecting a book mainly about a trip around to restuarants but it turned out to be much more.

Somehow Dr. BBQ managed to put out a book with four topics running together and at the same time! There is the cookbook portion, stories about regional bbq cuisine all intertwined with explainations of the barbecue competition circuits.

The recipies are for everything in the BBQ world, rubs, sauces, meats, beverages, side dishes, and desserts.

This is not a tour of every restaurant in each area but a
he hits the major ones and then hits a couple no one has heard of.

The book starts out with his tour of Kansas City. There is 16 topics in the Kansas City section, including the American Royal and KCBS itself. The restaurants each get a little write up.

Then he was off to North Carolina (because Kansas City and North Carolina are right next to each other, right?) He heads off with a friend to score each location. Oddly he does not score the KC locations.

Tennessee was next. Memphis in May is discussed as well as 'The Jack.'
Something else about the book sticks out in this section. He discusses the sterotypes of each style and tears it down if it isn't true. For example Putting slaw on a pork sandwich is considered a Carolina thing, however in Memphis you get slaw served on pork sandwiches. Locations are not scored again just discussed.

Now he heads off to Teaxas where he scores the locations again. It is done on a different scale as Carolina but scored none the less.

he then is off to the North Midwest, Illinois, Ohio, etc. and then to the South, the east, and even the west. No locations are rated but there is more the same - locations you may have heard from with some good recipes mixed in.

This would be a good book for any level of BBQer to pick up. A beginner could even start with it. Because of the diversity of the book it could become one of the handbooks of the BBQ world.
12 people found this helpful
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