Dr. BBQ's Big-Time Barbeque Cookbook

Dr. BBQ's Big-Time Barbeque Cookbook

4.28 (50 ratings by Goodreads)
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Authentic slow-cooked barbecue is the great star-spangled specialty and home barbecuing is the new craze. In DR. BBQ'S BIG-TIME BARBEQUE COOKBOOK, Ray Lampe, a former Chicago truck driver turned barbecue chef champion, and teacher, serves over 200 of the best recipes he's developed for barbecued and grilled classics including smoky rubs and marinades, championship ribs, smoked chicken and turkey, pulled pork, brisket, barbecued lamb, home-smoked salmon, and much more, including all you need to know to slow smoke an entire pig for a feast that family and friends will never forget. There's also a long list of specialty recipes like jalapeno brisket, and green chile enchiladas with smoked chicken, and answers to questions any backyard chef might have: - What is the difference between grilling and barbecuing? - What's the best barbecue smoker to buy and how do I use it? - What are the best cuts of meat and fish to cook on a smoker? - What are the secrets to becoming a barbecue champion? Along with all the recipes, secrets and techniques, Dr. BBQ serves a big helping of tall tales from the barbecue circuit as he demystifies this American classic and shows backyard barbecue chefs how easy it is to bring the taste of real barbecue to the family picnic table.show more

Product details

  • Paperback | 320 pages
  • 190.5 x 231.1 x 25.4mm | 589.68g
  • Griffin Publishing
  • Saint Martin's Griffin,U.S.
  • California, United States
  • English
  • 20 b&w photographs
  • 0312339798
  • 9780312339791
  • 229,962

Back cover copy

Dr. BBQ's Awards 2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket 2004 Jack Daniel's World Championship, Honorable Mention Brisket 2004 Lakeland, Florida, Pig Festival, Reserve Champion 2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket 2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket 2003 American Royal Invitational, Honorable Mention Pork 2003 Kentucky State Championship, Grand Champion, 1st Place Brisket 2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken 2003 Liberty Bell BBQ, 1st Place "180" Beans 2003 Mount Vernon, Illinois, State Championship, 1st Place Pork 2003 Arcadia, Florida, Farm Fest Grand Champion 2002 Grant, Florida, Q-Fest Champion 2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice 2002 Wilson County, Tennessee, State Championship, 1st Place Ribs 2002 Michigan State Championship, 1st Place Sausage 2002 Cairo, Illinois, State Reserve Grand Champion 2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket 2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork 2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket 2001 Wilson County, Tennessee, State Championship, 1st Place Ribsshow more

Review quote

"The former truck driver from the Chicago area writes just as he speaks, friendly, unassuming, and with an understated wit. Nothing snobby about Dr. BBQ. His tips on technique and tools are scattered throughout the book." --The Huffington Postshow more

Flap copy

Praise for Ray Lampe "Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well." ---Fast Eddy Maurin, Fast Eddy's/Cookshack "Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him." ---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecueshow more

About Ray Lampe

Ray Lampe, a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He lives in Lakeland, Florida.show more

Rating details

50 ratings
4.28 out of 5 stars
5 46% (23)
4 36% (18)
3 18% (9)
2 0% (0)
1 0% (0)
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