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
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I’d skip this one This book is more of the same formula for Real BBQ: The Ultimate Step-by-Step Smoker Cookbook (same author), which I wasn’t really a fan of (I was provided a review copy of both books for an unbiased review). Like his previous book, this one is riddled with old wives tales like soaking wood chips (p21 and every smoking recipe), letting the meat come to room temperature (p36, which can be downright unsafe on large pieces of meat and reduces the smoke meat attracts). There’s statements of fact…
If youâre an expert on BBQ, this isnât a book for you. If, like me, youâre curious and would like to learn more and try new things, this is a good starting point. It is full of history, how-toâs and recipes that answered my barbecue questions and more. I knew there were variations from area to area but had no idea that it went beyond how the meat was seasoned or sauced (or notâ¦). This book goes into detail with chapters devoted to the Carolinas, Kansas City, Memphis, Texas, and the rest of…
My husband is the house grillmaster and he loves to experiment with different rubs and sauces when we grill out. That’s what he’s known for in our families. We really love this book. BBQ is a staple at our cookouts and this book helps keep the menu fresh and new so we don’t keep serving the same thing all the time, especially since we have lots of cookouts through the spring, summer, and fall. My biggest gripe about a lot of books is the last of pictures. I don’t know why, but I’m a visual…