Tag Archives: Smokin

barbque

Extreme Barbecue: Smokin’ Rigs and 100 Real-Good Recipes

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Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish . . . this is Extreme Barbecue, a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipity from the Zen-like simplicity of a tin can on two heated fl at stones to the awesome two-story mobile smoker complete with winding staircase. Whether it’s a front-end loader serving as a grilling rig in Kansas City or a 4,500-pound mobile bread baker in Portland, Oregon, this is BBQ like you’ve never seen or tasted before.

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  • Used Book in Good Condition

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They Were Smokin’: Championship BBQ Tips And Techniques From Two Time Memphis In May World Champions

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Billy Bob Billy has been involved in competitive BBQ for almost three decades. As a competitor with three-time Memphis in May Champions in Whole Hog and two-time Grand Champions, the Holy Smokers Too. He has served as a judge and instructor of Competition BBQ Cooking Classes at the University of Tennessee since 2002. Over 2,500 students have completed his class. His cookbook titled “They Were Smokin” serves as both a traditional cookbook and an in-depth textbook for BBQ competition teams. “My goal is to advance the level of competition and enjoyment of BBQ thru classes and mentoring of young competitors.” Cookbooks, spices, tips and other BBQ “gotta haves” are available at www.holysmokerstoo.com

barbque

Smokin’ in the Boys’ Room: Southern Recipes from the Winningest Woman in Barbecue (Volume 1) (Melissa Cookston)

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 Top pitmaster and restaurateur Melissa Cookston, 2014 Memphis in May Whole Hog World Champion, two-time overall world champion and the winningest woman in barbecue, presents Southern Delta and barbecue recipes full of smoke and spice, as well as stories filled with the trademark fire and vinegar that make her a TV favorite, too.

 One of the world’s top pitmasters and the 2014 Memphis in May Whole Hog World Champion, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs.

 In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else–an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice.

 The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company.

 Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it, it just takes a little work and a little attitude.

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  • Andrews McMeel Publishing

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Operation BBQ: 200 Smokin’ Recipes from Competition Grand Champions

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The Most Comprehensive Collection of Award-Winning BBQ Recipes in Print

Operation BBQ is a compilation of recipes from championship-winning barbecue teams who volunteer for disaster relief efforts across the United States. These unsung heroes develop BBQ dishes that wow crowds and judges everywhere, and then help feed displaced residents and emergency personnel―putting the “comfort” in “comfort food.”

Here, more than 70 teams of grand and world champion pitmasters bring their prized recipes and powerful stories to life in this exceptional cookbook. You don’t have to be a master chef to make these recipes; they have been scaled for the home cook wielding tongs at a backyard barbecue. Learn from the best in the business how to make Bone-Sucking Baby Back Ribs, Jalapeño and Applewood Bacon Burgers, Jack Daniel’s Whiskey–Infused Steak Tips, Chicken Satay Skewers with Sweet and Spicy Peanut Sauce and Raging River Maple-Butter Crusted Salmon, as well as casseroles, stews, side dishes and desserts that can be cooked on the grill.

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All Fired Up: Smokin’ hot BBQ secrets from the South’s best pitmasters

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In the South, barbecue is king. Barbecue grills are ubiquitous fixtures in backyards across the region, and every Southerner looks forward to the “firing-up” season. This book is a follow up to the best-selling Big Book of BBQ and is filled with expert techniques and know-how enables every cook to start grilling like an award-winning pit master in his own backyard.

  • As a professional pit master, Troy Black has traveled the country competing in- and often willing– professional barbecue contests and teaching the art and techniques of low and slow smoking. With full-color “how to grill” photos, this book shares Troy’s secrets that are guaranteed to elevate basic backyard fare to gourmet grill status. Whether you prefer charcoal grilling or gas grilling, this book has it all.
  • In addition to techniques, Troy also shares his top-secret, all time best, tried-and-true recipes that have won him countless awards nationwide. These include his favorite sauces and rubs that give his recipes uniquely scrumptious flavors not to be found in any barbecue joint– anywhere!
  • Special features throughout the book make it an indispensable grilling guide: Take it from Troy is a mini-forum for tips and insightful reflections gleaned from his years as a professional pit master; for busy weeknights when time is of the essence, cooks will appreciate Troy’s Take a Shortcut suggestions; for make-ahead ideas, On ‘Cue ensures a barbecue meal that’s perfectly planned from start to finish.

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  • Used Book in Good Condition