America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Chef Paul Kirk and Ardie Davis, includes recipes like Barbecued Pork Loin; Beer-Battered Cod with Tartar Sauce; Barbecued Mutton Ribs; and Buffalo (Bison) Bratwurst with Cheese and Jalapeños .
by Chef Paul Kirk and Ardie Davis
Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.
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 one of the best collections of American barbecue recipes.
Ardie A. Davis' 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.
Chef Paul Kirk 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 & Wine, Fine Cooking, and Chili Pepper magazine.
This page created June 2009
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