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Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue Paperback – May 2, 2016
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About the Author
Will Budiaman is a New York City-based author of several cookbooks including Real BBQ: The Ultimate Step-by-Step Smoker Cookbook. Will is a graduate of the International Culinary Center and is the recipe editor for Blue Apron. He has also worked with Maple, Bon Appétit, Epicurious and more. To learn more, visit willbudiaman.com.
Top customer reviews
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Like his other book, the bulk of the book here is devoted to recipes and, again, I have my same criticisms. Recipes that should be footnotes of other recipes, like the al pastor tacos on page 238 that say take the pastor from page 235 and put it on a tortilla with toppings. There are a bunch more filler recipes, like on page 92 where you get the quintessential "North Carolina" cooked white rice. I hope I'm not giving away too much, but you boil it until it absorbs the water and then let it rest for a bit. Boiled white rice has no real place in a BBQ book in my opinion, the only real reason for inclusion here is to up the page count. Some of the filler recipes, like cocktails and cookies actually sound interesting and something I'll try, but that's not what you're expecting when you buy a book called "Be the BBQ Pitmaster" and it's certainly not what you expect to be the most valuable thing you get out of the book.
All in all, I cannot recommend this book. If you want to learn about technique and mastering the art of BBQ, look at Meathead or Aaron Franklin's books. If you want history and stories and recipes, check out Franklin's, Myron Mixon's, Chris Lilly's ... they're all worth a read. If you're wanting more exotic recipes and a different perspective, check out Adam Perry Lang's stuff.
Speaking of cooking.. the meat of this book really goes in to detail on how to cook each and every recipe provided. Each goes over specific techniques tailored to the dish being prepared. Smart move as all smokes aren't created equally. As before, nothing comes as a surprise to the advance Que'r, but it's still good information to have on hand. Chapters / Recipes include: Early Roots, The Carolinas, Kansas City, Memphis, Texas, The Rest of the U.S., and Modern Influences. Not only does it cover the main meat dish, but also sides and desserts as well.
Overall a very pleasant cookbook, and I would recommend it to anyone entering the smoking foray. My only gripe is that there aren't enough pictures, well, there aren't any pictures at all when it comes to the recipes. The inclusion of pictures would have netted a 5 star from me.
I received this product for free in exchange for my honest and unbiased review.
I received this item at a discount in exchange for my honest review.
There is a section on each region that included popular pairings and points to remember. I am sure I will reference the book from time to time but it will not be my "go-to" BBQ book. If you are seeking regional BBQ recipes, than this is a decent book for that.
Disclaimer: I received this item at a reduced price in exchange for my honest, unbiased review. All opinions are my own.
Most recent customer reviews
This books presents in a simple way, how to prepare and cook different BBQ recipes.Read more