Pitmaster: Recipes, Techniques and BBQ Wisdom
Barbecue is more than a great way to cook a tasty
dinner. For a true pitmaster, barbecue is a way of life.Pitmaster is the
definitive guide to becoming a barbecue aficionado and top-shelf cook,
whether you're new to the grill or a seasoned vet. Recipes begin with
basics, like cooking Memphis-style ribs, and expand to smoking whole
hogs North Carolina style.
There is no single path to becoming a pitmaster. Barbecue lovers are
equally inspired by restaurants with a commitment to regional
traditions, competition barbecue champions, families with a
multi-generational tradition of roasting whole hogs, and even amateur
backyard fanatics. This definitive collection of barbecue expertise will
leave you in no doubt why expert chefs and backyard cooks alike eat,
live, and breathe barbecue.
Pitmaster features: - Specific tips and techniques for proper smoker
operation-the cornerstone of all successful barbecue recipes-using
Weber, Offset, Kamado, and other classic smoker styles
A backyard cooking chapter offering the basics of
becoming a successful barbecue cook - Spotlights on specific regional
barbecue styles, such as Texas, Kansas City, and the Carolinas, which
set the stage for more advanced barbecue techniques and recipes, such as
Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
An exploration of new styles of barbecue developing
in the North - Chris and Andy's secret competition barbecue recipes that
have won them hundreds of awards - Regional side dishes, cocktails, and
A guest pitmaster in each chapter who is an expert
in their given region or style of barbecue cooking.
Guest pitmasters include: Steve Raichlen (author and
host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and
Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone
(Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie
Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
Hardback, 224 pages
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