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Comment: Pages are smooth and clear, with minimal folds or creases. Free of any markings or labels. Minor to moderate surface and edge wear to cover includes rubbing to edges. *** Ships from Amazon! Thanks!
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Wiley's Championship BBQ: Secrets That Old Men Take to the Grave Hardcover – March 1, 2014

4.6 out of 5 stars 38 customer reviews

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Editorial Reviews

About the Author

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.



Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.



Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the coauthor of The Back in the Day Bakery Cookbook.

Excerpt. © Reprinted by permission. All rights reserved.

Perfect Steak with Wiley’s Special Mushrooms

The rib-eye, sometimes called the Delmonico, comes from the small end of a rib roast. It’s swirled with lots of marbling, which translates into great taste. While grilling, keep an open can of beer close by to extinguish any flare-ups caused by the fat. The beer puts out the fire, gives off a heady aroma, and leaves behind a rich flavor.

Serves 4

1 cup teriyaki sauce

1 cup red wine vinegar

1 cup water

1⁄4 cup good-quality Kentucky bourbon

4 boneless rib-eye steaks, at least 1 1⁄2 inches thick

Wiley’s Special Mushrooms (page 8)

In a medium bowl, mix together the teriyaki sauce, red wine vinegar, water, and bourbon. Transfer the marinade to a heavy-duty plastic bag with a secure enclosure.

Wash the steaks under cold running water, then pat the steaks dry. Place them in the marinade and close the bag. Allow the meat to marinate at least 3 hours, but preferably overnight.

Prepare the grill for high heat, according to the directions on page 9.

Remove the steaks from the marinade. Rinse the steaks and pat them dry. Lay the steaks diagonally across the grill grates in order to get good marks. Turn the steaks after 4 minutes. After another 4 minutes, flip the steaks again. Monitor the temperature of the steaks with a thermometer through the thickest part. Do not take the reading immediately after turning, as you will get a higher and inaccurate reading.

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Product Details

  • Hardcover: 216 pages
  • Publisher: Gibbs Smith; 1st edition (March 1, 2014)
  • Language: English
  • ISBN-10: 1423636317
  • ISBN-13: 978-1423636311
  • Product Dimensions: 9 x 8 x 1.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #383,636 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By S. Hamilton on June 1, 2014
Format: Hardcover Verified Purchase
As I live in Savannah, Georgia, I have had the pleasure of dining at Wiley's Championship BBQ, which was recently named as #4 in a top ten list of best BBQ joints in the US by Trip Adviser (and #1 in Georgia!!). I am an amateur (although enthusiastic) home cook, and I have a collection of many different kinds of cookbooks. This is the first one that I have purchased in the "BBQ" category, and it stands out among my collection in several other ways. For one, it contains much more than recipes, the owners/writers really shared a piece of their lives and history in the book....I found myself sitting down with it just to read through all the stories that accompanied the recipes. I also appreciated the spiral binding on the book that allowed it to lay flat while I perused the recipes. The book also scores points for appealing to beginners as well as more skilled BBQ'ers- it really provides great instruction for people who are new to the technique as well tips for seasoned veterans. I can tell we will be using this book a lot this summer, as it has everything from chicken, pulled pork, and brisket (my favorite thing to order at the restaurant), not to mention the sides, desserts, and drinks. I plan to order copies for Father's Day for my father, father-in-law, and my brother.
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Format: Hardcover
Wow! I've had the pleasure of dining at Wiley's Championship BBQ in Savannah, GA several times, and it is delicious! I was super excited for this cookbook, and it certainly has not disappointed! The recipes are clear, easy to follow, and just plain awesome! I also like the anecdotes and stories peppered throughout. (Get it...peppered?!?!)
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Format: Hardcover Verified Purchase
I was lucky enough to be exposed to Wiley's BBQ through his catering company in Atlanta. I was also lucky enough to get a few tips from the man, which came in handy when I moved north. Not being able to find real BBQ, I started making my own. His food, esp. the ribs and tri-tip, form the standard by which I judge all Q. My attempts are not to his level yet (although I think my pulled pork is close!) but I'll keep working at it. I think a tip he had under the ribs section will provide the last bit needed to achieve Wiley-level ribs!

This long-anticipated book has some great recipes. I just got the book last week and it is already dog-eared. I hope he is planning an advanced BBQ competition bible as his next book!
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Format: Hardcover Verified Purchase
Fantastic BBQ Cookbook! When you try talking to a lot of the Champs (Chumps) about BBQ, they snub you. I'm not into championship cooking, I just enjoy talking, cooking and eating, BBQ. I don't know how Mr. Wiley behaved when he was cooking championship but this book lets you know what He did. I liked the layout and the photos. A lot of great recipes! Being a Georgia Boy myself, I can relate to this BBQ.
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Format: Kindle Edition Verified Purchase
I am very new to the grill and I wanted something straightforward with recipes to try before I ventured out to do my own things.
This was exactly what I needed. A clear instruction manual on making your sauces, grilling/smoking your meats, etc. There are not many pictures, however, for those that would want it. However, I enjoyed reading this and it made my introduction to grilling/bbq very easy.
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Format: Kindle Edition Verified Purchase
A great beginners book to BBQ. Lots of good recipes. Wiley's is a restaurant so it is very geared to foodie's,. Wiley's is a restaurant down south so you get lots of nice southern cuisine. I compete in the BBQ world and this book will not get you to that world. Myron Mixon,Chris Lilly,Melissa Cookston books can help with that,but if you have get together's and are looking for some different recipes then this is a very good book. The book reminds me of Virgil's and Brother Jim's but with Southern flare.
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Format: Hardcover
This is a beautifully illustrated, well-written cookbook with outstanding recipes. My favorite is the beef brisket. Excellent tips for the pro cook or amateur. As wonderfully delicious as the restaurant itself!
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Format: Kindle Edition Verified Purchase
Wiley comes across like a trusted and successful restaurant owner but with flair and abundance of Character. I enjoy his cookbook and his sincerity of presentation. His cookbook is a magnet to my hands when I smell smoke.
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