Backyard BBQ: The Art of Smokology (Paperback)

This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood. Plus some of his favorite recipes like: "Hell Fire" Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, "Take Your Breath" BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken, Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, "Zesty" Backyard Baked Beans, Wisconsin Cheddar Potato Salad, Jambalaya Rice ............and much more! No stone is left unturn in this book

Dr. BBQ's "Barbecue All Year Long!"

Ray Lampe is a crusader for the barbecue lifestyle and hes encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin his sun-belt fans. Dr. BBQs new book is a twelve month celebration as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event barbecue style. With over 200 recipes, Rays menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu if he sees his shadow, and a tropical one if he doesnt), the opening of the Daytona 500, Elvis Birthday, and more. Its another finger lickin book, hot off the grill from the king of the cue, Dr. BBQ.

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

No one really expected Bourdain to top his wildly popular Kitchen Confidential, even Bourdain himself: several critics wrote that he seems alternately awed and appalled by his own celebrity. Those parts of Medium Raw--more of a collection of essays than a streamlined narrative--that seemed to grow out of that celebrity, such as Bourdain's feuds with food critics and celebrity chefs, impressed reviewers the least. But they still found much to savor, particularly Bourdain's biting personality, his own humorous self-deprecation, his ability to bring out the unknown elements of the restaurant industry, particularly the kitchen and service staff who might otherwise be ignored, and, not least of all, the well-written (if often vulgar) and compelling stories. In the end, though Medium Raw will best be appreciated by foodies, it is "generally an entertaining read, compelling more for [Bourdain's] passion than his mean streak" (Kansas City Star).

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle

The Little Black Book of Barbecue: The Essential Guide To Grilling, Smoking, and BBQ (Spiral-bound)

Versus BBQ Championship Series Volume 1: The Complete Season (3-Disc Set)

Presented by Kingsford® Charcoal, this competitive bracket-series tournament features the world's top BBQ chefs vying for $75,000 in prize money--the biggest in 'que history. The meats have been marinated; the cookers fired and stoked. Watch as the best pit men and women in the country line up ready to do battle, apron to apron. But before they can take home the prize, they must face the gamut of judges--the Taste Makers and Breakers--with a celebrity judge or two to spice things up. Viewers will have an eye-opening experience as they witness survival in the BBQ pits. Six Champions, six Challengers and six Wild Cards battle it out on season one of the Barbeque Championships. Bonuses include: Fan Favorite and Award Winning Recipes, and Kingsford Grilling Tips Booklet