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Dinosaur Bar-B-Que: An American Roadhouse Hardcover – May 16, 2001
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Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at "biker gigs" up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up "the Southern barbecue vibe" (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the "genuine honky-tonk rib joint," where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there's live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread.
Between recipes for Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce and Not Your Mama's Meatloaf are samples of the restaurant's infamous restroom graffiti ("When life gives you lemons... add vodka") and photos of staff tattoos. Stage and coauthor Nancy Radke realize that not all backyard grill masters own smokers, let alone the kind of hickory-log-fueled industrial pits at the Dinosaur (nicknamed "The Coffin" and "The Doghouse"), so they present home cooks with a helpful Techniques of Outdoor Cookin' section that offers advice on how to grill and smoke with wood chips.
And no matter the season, this cookbook will quickly become a dog-eared favorite, as many of the more than 100 recipes are perfect for indoor cooking anytime of the year. Whip up a batch of the all-purpose Mutha Sauce (a versatile starting off point for many of the dishes) and you'll have enough ammunition for a weekend's worth of recipes. If you want to come any closer to living the complete Dinosaur experience at home, you'll need a Harley out front, a cold beer in hand, and Roosevelt Dean and the Spellbinders jammin' in the living room. --Brad Thomas Parsons
From the Publisher
* Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint.
Top customer reviews
The cover of this cookbook can be deceiving. It is not clear that it is a cookbook until you open it up and very few of the recipes are actually served in the restaurants. That said, even though they're not receipes from the restaurant, they are still high quality and tasty. Dinosaur Bar-B-Que also sells several different kinds of BBQ sauce and rubs. This cookbook has recipes to make the sauces and rubs from scratch, but has a resource section in the back that recommeds substitutions using the brand name Dinosaur Bar-B-Que sauces and rubs.
I highly recommend this cookbook to any BBQ or American Roadhouse type food fans.
I like asking people who have the book what their favorite recipe is and you'd be surprised at how many different answers you will get and this is because there are SO many outstanding in this book. Buy this book, it is so worth it!!!
One word of caution, buy the hard cover. My paperback fell apart within a month or two.
Sadly, nearly all of the recipes call for mutha sauce, and/or one of two rubs/seasonings (recipes for all 3 are provided)
I tried to give my copy to a fellow grilling friend, he didn't want it, said he had made the mutha sauce before and was not overly impressed.
My personal opinion only.
Others seem to love the book, mainly it seems by folks who have eaten at the restaurant.
Very fun and isn't just about smoking and grilling. They have many recipes for the oven or the skillet. The desserts are easy and to die for!