Author: Ardie A. Davis
Publisher: Andrews Mcmeel+ORM
ISBN: 1449422233
Category : Cooking
Languages : en
Pages : 166
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Book Description
“A collection of recipes, tips and stories about ribs of nearly every meat variety” from the bestselling authors of America’s Best BBQ (The Pitch). There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best. Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue. “Whatever your level of cooking experience, however you prefer your ribs, you’ll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you’re a backyard beginner or accomplished grill king or queen.” —Cooking Up a Story “There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America’s Best Ribs has something for everyone.” —Top Ribs
Author: Ardie Davis
Publisher: Andrews McMeel Publishing
ISBN: 1449414133
Category : Cooking
Languages : en
Pages : 162
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Book Description
In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best--
Author: Arthur Aguirre
Publisher: Simon and Schuster
ISBN: 1510705236
Category : Cooking
Languages : en
Pages : 345
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Book Description
America loves barbecue, especially when it comes to ribs! Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen. Arthur Aguirre’s BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer you recipes for the Best. Ribs. Ever. Aguirre promises (and delivers), “I present to you the most thorough education on preparing the best ribs ever seen in print.” Get out your hot sauce, honey, brown sugar, pineapple juice in a spray bottle (really), and of course your meat, and prepare to become the rib master in your neighborhood! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Matt Moore
Publisher: Harvest
ISBN: 0358187265
Category : Cooking
Languages : en
Pages : 329
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Book Description
From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
Author: Nancy Davidson
Publisher: Becker & Mayer
ISBN: 9781932855371
Category : Barbecuing
Languages : en
Pages : 0
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Book Description
Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. These passionate rib aficionados have developed unique and bona fide methods of smoking, grilling, and baking the most tender, unforgettablerib 'cue. Spanning from East to West, Texas to Toronto, and countless spots in between, the tried-and-true backcountry recipes and professional secrets packed into Killer Ribs will fire up your inner barbeque buff and leave you smacking your lips in delight. Killer Ribs offers up tantalizing recipes from the best barbecue rib chefs in the United States and Canada. Indulge your every ribcraving with: - Tangy, slow-roasted baby-backs - Falling-off-the-bone honey-mustard pork spare ribs - Zesty black pepper beef ribs - Sweet pineapple loin-back pork ribs - Citrus-laden alligator ribs ...Plus an array of mops, rubs, and sauces, from a Southern mutton mop to a tongue-torching Southwestern dry rub and a sweet-and-sticky Kansas City barbecue sauce.
Author: Ardie A. Davis
Publisher: Andrews McMeel Publishing
ISBN: 0740790226
Category : Cooking
Languages : en
Pages : 242
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Book Description
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.
Author: Ardie Davis
Publisher: Andrews McMeel Publishing
ISBN: 1449427685
Category : Cooking
Languages : en
Pages : 194
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Book Description
Take your backyard barbecue to a whole new level! Davis and Kirk tossed out the rulebooks and collected the best backyard barbecue recipes from pitmasters who have gone pro. Some are competition winners, some are family recipes passed down for generations, and all are sure to win praise at your next barbecue.
Author: Will Budiaman
Publisher: Callisto Media, Inc.
ISBN: 1943451273
Category : Cooking
Languages : en
Pages : 297
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Book Description
You can pick the protein, switch the sides, and even swap the sauce—but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time. Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas. Prep time, cook time, serving size...a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat. 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts Regional barbecue style overviews and must-have barbecue basics Smoking recipes that range in difficulty so you can build your barbecue skill set Cook-off FAQs for upping your game and entering amateur competition Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar
Author: Johnny Fugitt
Publisher:
ISBN: 9780996233309
Category :
Languages : en
Pages : 258
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Book Description
In one year, barbecue critic Johnny Fugitt visited 365 barbecue restaurants across 48 states. The 100 Best Barbecue Restaurants in America chronicles the journey, shares secrets of barbecue legends and points you to America's best plates of BBQ. Educational, humorous and hunger-inducing, this book raises the bar for investigative food journalism. Caution: Side effects of this book may include late night cravings, spontaneous road trips and the meat sweats. Not all material may be appropriate for vegetarians. Carnivore discretion is advised.
Author:
Publisher: Allrecipes
ISBN: 1936675021
Category : Cooking
Languages : en
Pages : 123
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Book Description
