America's Best BBQ (revised edition)

Nonfiction, Food & Drink, Appliances, International, USA
Cover of the book America's Best BBQ (revised edition) by Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS, Andrews McMeel Publishing, LLC
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Author: Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS ISBN: 9781449469764
Publisher: Andrews McMeel Publishing, LLC Publication: March 17, 2015
Imprint: Andrews McMeel Publishing, LLC Language: English
Author: Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS
ISBN: 9781449469764
Publisher: Andrews McMeel Publishing, LLC
Publication: March 17, 2015
Imprint: Andrews McMeel Publishing, LLC
Language: English
Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt.

Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.

With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt.

Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.

With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.

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