Category Archives: barbque

barbque

Crazy Buffet BBQ Edition: A Second Helping Of Stories

The second collection of stories from a group of writers in Hixson, TN. The group is composed of writers very different styles and genres, in age, experience, political outlook, and their stance on the Oxford comma. They have again created an eclectic collection of short stories. Their hope is that you find an author whose style you like, who stirs your emotion with a phrase, who plants a story in your mind that you remember long after you’ve put the book aside. This year, the profits from their collection of stories will again go to support a regional arts or writing program. The profits from sales of the first edition will go to the Young Southern Student Writers sponsored by the Southern Lit Alliance and UTC’s Department of English to help offset the cost of the awards ceremony they hold each year.

barbque

Cha Cha Hut BBQ Cookbook: Recipes, memories and ephemera from a Mom & Pop Q joint in the Catskills

3 Comments

A Collection of Recipes, Memories, And Ephemera from a Mom & Pop Q Joint in the CatskillsWhen Frank and Cherie Davis started a small backyard BBQ party in 2009, they had no idea what lay ahead for them. By the end of the summer, they had a devoted fanbase, a book full of recipes and the insane idea of opening a restaurant. For the next 4 years, the Cha Cha Hut BBQ was the Catskills destination for slow-cooked Southern BBQ made from scratch and with love. The Hut closed in 2013 when Frank returned to Brooklyn to make Q there, but the legacy lives on in this book.These recipes include all of the Cha Cha Hut BBQ standards plus a few Hut inspired dishes. Learn how to make BBQ sauces, Smoked Mac & Cheese, Kickin’ Greens, or Tomatillo Chow. Other recipes give the inside scoop on the Hut’s waste-nothing approach: Trashcan Chili, Sloppy Brisket, Catskill Stew, and much more. Finish the meal with fun desserts: Dunk-A-Doo Balls, The Brookie, Pig Candy or an incredible Chocolate Chip Cookie.This is a true DIY labor of love project. Frank wrote, edited, tested and re-tested recipes he hadn’t made in five years. He scaled restaurant size yields down to something for a household. He discovered a “lost” bean recipe, found the original Hut R&D book, and a thumb drive with four years of digital ephemera. He designed this book much as he had designed all of the Hut materials – clean, simple, and black & white

barbque

BBQ log book: Barbecue & smoking journal , barbeque log book , BBQ journal , barbecue smoker’s journal , barbecue recipe book. book of your barbecue … and perfect your recipes. Big size 100 page

Create your own recipe book and barbecue smoking 99 pages of recipe sheets to be completed, in thin lines 100-page notebook including: number of parts, preparation and cooking time, grill temperature, etc. Write down all your favourite dishes, preparations and recipes Included rating spaces at the bottom of each recipe Good quality white paper Large format 17.7 x 25.4 cm (7×10″) Ideal gift for barbecue lovers.

barbque

Real Men Rub Their Meat Recipe Book: Bbq barbecue pit-master meat smoking blank cookbook to write in favorites recipes and meals, Meat Grill logbook i smoke meat and i know things

This Recipes Book Contains :

  • Table of contents : each recipe with it’s page number
  • Each two page spread includes : title of the recipe, serving sizes, prep time and cook time, directions, ingredients and oven temperature
  • Each two pages contain plenty room for note boxes and a framed box for photos of finished recipes or additional notes section
  • 120 pages to write in your collected recipes
  • Full sized 6 x 9 in (15.24 x 22.86 cm)
  • Full-color matte soft cover

barbque

Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing)

3 Comments

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. “Barbecue is the closest thing we have in the United States to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes,” writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham.

In tribute to what Vince Staten calls “the slowest of the slow foods,” contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development.

Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.

Product Features

  • Used Book in Good Condition