Pitmaster by Andy Husbands and Chris Hart

Blurb: Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. 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. Pitmasters are essentially gods of barbecue. They are genuine masters of the barbecue lair they rule in. Pitmaster: Recipes, Techniques & Barbecue Wisdom by Andy Husbands and Chris Hart takes readers on a journey of barbecue influences by region and the people who inspire them the most in the world of barbecue. Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. The profiles include advice from notable barbecue pros: Ken “Jake” Jacobs, Steven Raichlen, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis, Jamie Geer, Bill Durney, Andy Husbands, Tuffy Stone, Chris Hart. They all add to the treasure that this book is. The chapters go into styles of barbecue, and delve into...

Armenian Shish Kebab Marinade

Use this recipe for marinading  lamb or beef shish kebabs.  PrintArmenian Shish Kebab MarinadeAuthor All Q'd Up BBQ Blog Writers Use this marinade for lamb or beef shish kebabs. Ingredients1/2 cup olive oil1/4 cup lemon juice1 teaspoon salt1 teaspoon chopped fresh marjoram1 teaspoon chopped fresh thyme1 clove garlic, crushed1/2 cup chopped onion1/4 cup chopped fresh parsleyInstructionsMix all the ingredients together. Makes enough for 2 pounds cubed lamb or beef. NotesThis recipe is adapted from the 1965 Barbecue Book from Better Homes and Gardens. Courses Marinades   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

Savory Chicken Barbecue Sauce

This easy recipe for chicken contains just the right amount of spice for grilled chicken. This classic recipe is adapted from the 1965 Barbecue Book from Better Homes and Gardens. Savory Chicken Barbecue Sauce Ingredients1/2 cup vegetable oil 1 1/4 cups water 2 tablespoons chopped onion 1 clove garlic, smashed 1 1/2 teaspoons sugar 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon pepper 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 2 tablespoons vinegar 1 teaspoon Worcestershire sauce 1 teaspoon bottled hot pepper sauceInstructionsCombine all ingredients in a small saucepan. Simmer for 30 minutes. Use to brush on chicken on the barbecue as it cooks.3.1http://www.allqdup.com/savory-chicken-barbecue-sauce/Copyright 2017 Allqdup.com Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

Story of Sam Jones, 7th Generation Whole Hog Pitmaster at the Skylight Inn

A story of Sam Jomes, 7th generation whole hog pitmaster. The Skylight Inn has been in business since 1947 but his family has been making and selling whole hog BBQ since the 1830s. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

The Little Smoker Book

Blurb: This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers – barrel, water or bullet, and ceramic – to determine the best one for you. Get tips for determining the right type of firing — with wood or charcoal, as well as for selecting your home smoking accessories. There is also guidelines for the maintenance of your smoker. With 44 color images and recipes for pastes and marinades, pulled pork, brisket, chicken wings, ribs, brined dragon drumsticks, and sumptuous peach and fruit cobbler, you will be enjoying the “low and slow” in no time at all. Want to smoke that cut of pork, but not sure where to begin? The Little Smoker Book teaches you step by step the process of smoking with a handy timetable for your very first ribs smoke. The book describes the differences between grilling, barbecuing, and actual smoking. And before you start the smoke, you’ll need a smoker. Offset or barrel smokers, water or bullet smokers, and ceramic smokers are all covered. Included is a helpful section for maintaining your barrel smoker. Fire and Flavor The Little Smoker Book goes into firing up your smoker by wood, charcoal, or briquettes, and tips are given for starting up the smoker with either one. If you are using briquettes or charcoal as a heat source, then you’ll need chips, chunks, or pellets for flavor....