Dr. BBQ's Big-Time Barbecue Cookbook
eBook - ePub

Dr. BBQ's Big-Time Barbecue Cookbook

  1. 322 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Dr. BBQ's Big-Time Barbecue Cookbook

About this book

Great recipes, surefire techniques, and tall tales from "the premier barbecue teacher in the country today" (Fast Eddy Maurin, Fast Eddy's/Cookshack).

Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:

  • Dr. BBQ's Big-Time Competition Brisket
  • Dirty Dick's Cajun Ribeye Roast
  • Meat Loaf for Lisa Marie
  • Kansas City-Style Pork Butt
  • Backyard Championship Ribs
  • Chicago-Style Rib Tips
  • Cured and Pecan-Smoked King Salmon
  • Dr. BBQ's Sweet and Spicy Pork Loin
  • Paradise Ridge Stuffed Lobster
  • Sherry Butter Turkey
  • Pork Chops Rancheros

"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 Post

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Yes, you can access Dr. BBQ's Big-Time Barbecue Cookbook by Ray Lampe in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
St. Martin's Griffin
Year
2024
eBook ISBN
9781429906333
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Title Page
  2. Table of Contents
  3. Acknowledgments
  4. Introduction
  5. Preface - A Bit of Barbecue Background
  6. Rubbing Me the Right Way - Rubs, Marinades, Mops, and Sauces to Give Your Barbecue That Championship Flavor
  7. Smoke ’Em If You Got ’Em - Ray’s Award-Winning Ribs, Brisket, Pork Butt, Chicken, and Other Smoky Favorites
  8. Into the Fire - Heating Up the Grill for Meat, Fish, and Vegetables
  9. Ray’s High-Falutin’ Barbecue Dishes - Chef Ray Transforms Leftover Barbecued Favorites into Spectacular Main Course Meals
  10. Side-Steppin’ - Side Dishes and Desserts from Ray’s Kitchen
  11. Barbecue and Grilling Glossary
  12. Cookoff List
  13. Index
  14. Notes
  15. Copyright Page