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You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can't do without: Meat. Smoke. And, most importantly, time.
Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America's best barbecue, not just any ol' cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City's Brisket to the Smoked Pork Shoulder of the Carolinas.
Prep time, cook time, serving size... a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.
Insider secrets from top pitmasters to develop your barbecue chops including: Memphis's own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled" and three-time James Beard "Best Southwest Chef" semifinalist and "Top Chef" contestant Chef John Tesar
You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can't do without: Meat. Smoke. And, most importantly, time.
Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America's best barbecue, not just any ol' cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City's Brisket to the Smoked Pork Shoulder of the Carolinas.
Prep time, cook time, serving size... a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.
Insider secrets from top pitmasters to develop your barbecue chops including: Memphis's own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled" and three-time James Beard "Best Southwest Chef" semifinalist and "Top Chef" contestant Chef John Tesar
Plata la livrare (ramburs), online cu cardul (4 sau 12 rate fără dobândă) sau prin ordin de plată.
Livrare rapidă prin curier în 24-48 ore (zile lucrătoare).
Returnare produs în termen de 14 zile calendaristice de la recepție.Will Budiaman is a New York City-based author of several cookbooks including Real BBQ: The Ultimate Step-by-Step Smoker Cookbook. Will is a graduate of the International Culinary Center and is the recipe editor for Blue Apron. He has also worked with Maple, Bon Appétit, Epicurious and more. To learn more, visit willbudiaman.com.
