This is how we went from unemployed “corporate types” to opening a restaurant in 3 months on a very limited budget. From starting mobile to full restaurant, we show you how we did it. You will learn about all the equipment and other items you will need along with the processes we developed which will allow you to “scale” your awesome back yard BBQ up to restaurant and catering levels to meet practically any demand and still be able to go home every night. We’ll talk about the day-to-day stuff too. (just click on the book image for the Table of Contents). What you won’t see in the list is anything to do with; business plans, accounting, P&l’s, or food costing. It’s worth learning, but somewhere else. I almost fell asleep just typing those few words…I’m sure not going to write about it.
The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.
From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.
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- From brisket to ribs, beef to pork, mesquite to oak.
Immerse Yourself in the BBQ Road Trip of a Lifetime
Master pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer―from South Carolina to California and everywhere in between. In Smoked, Ed gives you the inside scoop on the country’s best barbecue joints and the grilling legends behind them―as well as their iconic recipes for you to try at home.
Pop into Buxton Hall BBQ for a lesson on Smoked Whole Chicken with Red Sauce. Elevate your dinner with Beef Ribs with Adobo from Home Team BBQ. And don’t forget about the perfect side to accompany your barbecue feast―give The Salt Lick BBQ’s unique coleslaw or Sam Jones BBQ’s super savory Barbecue Baked Beans a try.
In addition to sharing stories and recipes from some of the country’s best hidden gems, Ed gives you all the tips, tricks and insights you need to advance on your journey to barbecue mastery. Become a pro at a variety of rubs, slather your barbecue with a sauce for every palate and take your place as the pitmaster in your home.
Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking–make dinner at the grill. Author Fred Thompson has searched across the U.S. for America’s best backyard cooks and their favorite recipes–not chefs’ fancy interpretations of barbecue classics or pitmasters’ ways with barbecue that the reader can’t reproduce at home, but 350 recipes that are easy to recreate in anybody’s backyard. The book reflects America’s ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country’s regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish.
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- Used Book in Good Condition
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Pellet Grills from all your favorites, Traeger, YOYO, inlcuding grill covers and grill grates!