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Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World Flexibound – March 1, 2012
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"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab rémoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal
About the Author
Andy Husbands is an award-winning pit master who began developing his own unique style of cooking upon opening Boston’s Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, culminates Husbands’ continued success and pays homage to his extensive background in the competitive barbecue circuit.
Husbands’ honest, approachable fare has earned him praise from The Boston Globe, Boston Magazine, Wine Spectator, Star Chefs, and others. He has competed on the sixth season of FOX Television Network’s fiery Hell’s Kitchen and is internationally-recognized for his BBQ team IQUE BBQ, who became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee.
He is a large contributor to Share Our Strength, an active board member of the Massachusetts Restaurant Association who acknowledged him as the 2014 Chef of the Year, and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks including Wicked Good Burgers, Wicked Good BBQ, Grill to Perfection, and The Fearless Chef.
Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.
Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking, among others. Pyenson was associate editor of The Boston Globe Illustrated New England Seafood Cookbook and assistant editor of 52 Weeks Cheap Eats: Dining Deals in Greater Boston.
Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series and The Primal Grill and Barbecue University(tm) TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.
Ken Goodman is a freelance photographer based in New York City. He specializes in food and chef photography, concerts, events, portraits and cookbooks. His work has appeared in Rolling Stone magazine and Art Culinaire, and he has photographed Mario Batali, Jimmy Fallon, Jon Stewart, Michael Stipe, The Edge, Sean "Puffy" Combs, Mariska Hargitay, Stanley Tucci, Jon Bon Jovi, and Anthony Bourdain (among others). Prior to his photography career, he spent 20 years in the restaurant industry as a classically trained chef, culinary educator, and restaurant consultant.
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Over the years I have shifted from the "more is better" camp to the "less is better" camp. That being said, a lot of these recipes (although they look amazing) are very involved for the casual BBQer such as my self. Don't get me wrong, I can cook like a mad man but with years of experience came the conclusion that the less effort I put into a cook, the better the results.
They have a brine in this book that has what appears to be well over a 20 ingredients...My brine of Kosher salt, sugar and water works just fine for me. My chicken is super moist and tastes like chicken, kissed by smoke and seasoned to enhance its natural flavors. Not to mention the cost involved in putting together something so elaborate, the time involved and an outcome that although may be slightly better than the basics, isn't nearly as "time and effort" efficient. But it's that edge that wins competitions. Plus when one of those massive undertakings fail to please? Well, that really stinks...and it happens. So I don't try to make competition grade Q at home, I make "better than anyone else in the neighborhood...Q" hehehehe.
Now if you are trying to break into the circuit or love going nuts with all kinds of ingredients and techniques...then this book is for you. The average Joe can pick up a lot of good things from this book but there are other books that are a little more in-line with "Backyard BBQ"...Which is the name of a great book for the casual Qer looking to go beyond the basics but not into the stratosphere of technicality.
Again, not slamming the book, just calling it like it is. This is a good book to add to a collection but if you're just starting out and want one book to nail down the basics with room to experiment; this may prove to be a bit overwhelming.
Hope this helped.
In addition to all of the great information, the photography in this book is excellent!
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World
A lot of ingredients used in competition cooking cannot be found at the supermarket, and it's great that the authors included a guide on where to find key ingredients and tools.
Though I agree with other posts that some of the recipes in this book look to be complex and unrealistic to make, if just one or two recipes are as good as this one, it was well worth the price of the book!
But if you have basic barbecue and smoking skills you will enjoy it They give you complete detailed instructions on how to cook their famous recipes as well as their personal favorites for weekends and parties
Also a full-page of resources to find spices smokers and other things they use that you may never have heard of or have any idea of where to locate
Written with a well-earned attitude with some humor thrown in