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America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants Paperback – May 12 2009


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Frequently Bought Together

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants + Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas + Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Price For All Three: CDN$ 42.24

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Product Details

  • Paperback: 240 pages
  • Publisher: Andrews McMeel Publishing (May 12 2009)
  • Language: English
  • ISBN-10: 0740778110
  • ISBN-13: 978-0740778117
  • Product Dimensions: 21.3 x 1.8 x 26.4 cm
  • Shipping Weight: 821 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #131,630 in Books (See Top 100 in Books)

Product Description

About the Author

A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of several barbecue cookbooks.

Online:
www.kcbs.us

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews

1 of 2 people found the following review helpful By Lumpy from Canada on Nov. 20 2010
Format: Paperback
As an amatuer in this area I really found this book helpful. History, education and some humour combined to make this a fun read. I can hardly wait to try out some of the recipes. Not sure for a BBQ pro how this is, but for the novice I would suggest you can't go wrong with this book.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 72 reviews
20 of 22 people found the following review helpful
A decent book and attractive book Sept. 17 2009
By K. Rule - Published on Amazon.com
Format: Paperback
I own quite a few BBQ books. That's because I'm what's referred to as a "Pellet Head". I've been trying to learn BBQ techniques for a couple of years. That is what attracted me to this book.

This book is a bit unique for a BBQ book. It's so pretty that it's almost a coffee table book. That surprised me, since most BBQ books are no nonsense, functional endeavors.

"America's Best BBQ" offers up "selected" recipes from famous, semi-famous and even some obscure BBQ restaurants. But don't expect your favorite BBQ joint to give up their signature dishes. However, the recipes that are included are interesting. And since there are many restaurants in here, the whole adds up to a lot of decent looking recipes.

Frankly I was a little disappointed at first. I had hoped to find some "signature" dish recipes. But once I got over that, it was clear that the book covers a lot of ground and offered up some pretty unique perspectives and interesting ideas.

Pros:
* It's really pretty
* There are a lot of varied and even surprising ideas
* It gives me ideas of new place to try when I travel.

Cons:
* Don't expect your favorite restaurant to give up their signature dishes.
* Some of the recipes are vague and assume you know a lot about BBQ.

All in all, a good, interesting book for anyone wanting to BBQ or looking for a new BBQ joint to try out.
11 of 12 people found the following review helpful
Form and Function Mix Well Here June 12 2009
By Spudman - Published on Amazon.com
Format: Paperback Vine Customer Review of Free Product
To call this book a cookbook would be like equating Ted Williams with all other baseball players. America's Best BBQ contains recipes collected by the authors in their travels and networking. The book itself is more like a piece of Americana, a glimpse of a subculture that most of us only know superficially.
Davis and Kirk not only share some incredible recipes, but also introduce us to fascinating people and interesting places the reader might want to visit in his or her travels.
I really like the design and look of the book. It takes on its own ambience as one of the barbecue joints within might. There's plenty here to whet the reader's appetite and sate his curiosity. Open to any page and find classic neon, well-worn signs, incredibly vivid food photographs, simulated spots of BBQ sauce, brown paper, and more pig icons than you've ever seen in one place.
Like barbecue cooking, this book is meant to be enjoyed slowly so that one can taste all of the flavors proferred by the authors.

At the end of the book is a lengthy discourse detailing the pros and cons of gas vs. charcoal grilling with a tableful of tips for both schools of cooking. This section is so informative that I read it twice.

America's Best BBQ is obviously a work of love by the authors, a down home friendly book. I don't have interest in trying rattlesnake meat or bull testicles, but within the covers there's probably something of interest for most readers.
13 of 15 people found the following review helpful
A must-read for barbecue fans April 29 2009
By John Dawson - Published on Amazon.com
Format: Paperback
It's not often that I find a cookbook that is actually fun to read. They are usually very utilitarian, with little literary meat on the bones. This is clearly not the case with America's Best BBQ. I don't know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.

While the book is historical, it also has an incredible variety of recipes. It includes everything from starters like Volcanic Goat Cheese, Rocky Mountain Oysters, and Fried Cheese Stick Grits, to Burgoo, to mutton ribs, and all the barbecue standards in between. The range of recipes is excellent. Even better, most of the recipes are from the originators themselves.

I found the following statement from the introduction very interesting.

"Each joint in this book is, in our view, one of the best in America. They are all on the same playing field, with varying strengths and weaknesses. That aside, we have each named our Top Ten joints in the back of the book."

Barbecue is very competitive and often chock full of ego, as is the restaurant industry generally. It's very refreshing to see the authors give their honest opinions about what they feel are the best.

If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.
6 of 6 people found the following review helpful
BBQ Review July 31 2009
By Paul S - Published on Amazon.com
Format: Paperback Verified Purchase
Interesting vignettes. The recipes were of limited value. I had no interest in smoking an entire pig, etc. I did try a few smoked rib recipes which were excellent and I can hands down recommend the banana pudding no questions asked!
3 of 3 people found the following review helpful
A Scrapbook of Barbecue Culture Sept. 3 2009
By Baker Mom - Published on Amazon.com
Format: Paperback
My family loves barbecue. We've taken road trips and lengthy detours to try new BBQ restaurants and visit old favorites. We've visited a few of the places in this book, and our all-time favorite--Ridgewood Barbecue in Bluff City, TN--is included. But this book is more than just a guide for travelers looking for good BBQ: it's a scrapbook of barbecue culture, with photos and history notes. It also includes 100 recipes--some original "top secret" and some "copycat" versions--for the specialties of each restaurant. Each pair of facing pages includes details about a restaurant, photos, and a recipe or two.

The book is divided into sections as a menu is: Starters, Main Dishes, Sides and Condiments, and Desserts. The Starters chapter includes recipes for traditional and regional favorites such as onion rings, Brunswick stew, burgoo, and Rocky Mountain oysters. Main Dishes, of course, is all about the 'cue: ribs, pulled pork, barbecued pig snout, and more. The Sides and Condiments section is not only cole slaw--white, pink, red, you name it--but also baked beans, cornbread, hushpuppies, and potatoes. Dessert recipes include Lexington banana pudding, bread pudding, apple crisp, and fried peach pies.

I highly recommend this book!


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