Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competitions in the World

Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competitions in the World

Spiral bound

By (author) Andy Husbands, By (author) Chris Hart, By (author) Andrea Pyenson, By (photographer) Steven Raichlen

$16.46
List price $23.42
You save $6.96 29% off

Free delivery worldwide
Available
Dispatched in 3 business days
When will my order arrive?

Additional formats available

Format
Paperback $16.76
  • Publisher: FAIR WINDS PRESS
  • Format: Spiral bound | 224 pages
  • Dimensions: 203mm x 229mm x 18mm | 703g
  • Publication date: 1 March 2012
  • Publication City/Country: Rockport
  • ISBN 10: 1592334997
  • ISBN 13: 9781592334995
  • Illustrations note: 70 colour illustrations
  • Sales rank: 173,992

Product description

Barbecue is distinctively Southern. So how did two guys from Boston win hundreds of barbecue ribbons, 30 Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniels World Championship Invitational Barbecue? By remaking classic BBQ favorites with new, audacious, and occasionally outrageous, twists, techniques, and ingredients. Award-winning chefs Andy Husbands and Chris Hart reveal their competition-winning techniques and recipes, from the ribs that won the Jack Daniels World Championship, to 25-Step Championship Chicken that melts in your mouth, to $100 Meatloaf that will redefine your definition of the word. Wicked Good Barbecue ain't your daddy's barbecue. It's your guide to fun, fearless, and fantastic cooking.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Andy Husbands is the awardwinning chef/owner of Tremont 647. A James Beard "Best Chef" semi-finalist, Andy competed in the sixth season of Fox Television Network's "Hells Kitchen" with Gordon Ramsay. Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Andrea Pyenson has been writing about food for more than a decade. Her writing has appeared in The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking, among others.

Review quote

"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab remoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal

Table of contents

Foreword Introduction Chapter 1: The Basics of Barbecue Chapter 2: Taking Home the Prize: How a Group of Friends from the North Won the World Championship of Barbecue Chapter 3: Tailgating and Playing Outside Chapter 4: Twisted Traditionals Chapter 5: D.I.Y. BBQ (FrankenCue) Chapter 6: Wait ’til you Try This (Unbelievable Results That Take Time) Chapter 7: Road Trip Resources About the Authors Acknowledgments Index