America's Best BBQ and over one million other books are available for Amazon Kindle. Learn more

Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
or
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here
Start reading America's Best BBQ on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants [Paperback]

Chef Paul Kirk , Ardie A. Davis
5.0 out of 5 stars  See all reviews (1 customer review)
List Price: CDN$ 24.50
Price: CDN$ 17.69 & FREE Shipping on orders over CDN$ 25. Details
You Save: CDN$ 6.81 (28%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 4 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Want it delivered Wednesday, September 3? Choose One-Day Shipping at checkout.

Formats

Amazon Price New from Used from
Kindle Edition CDN $8.37  
Paperback CDN $17.69  
Join Amazon Student in Canada


Book Description

May 12 2009
Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.

Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends.

Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.

With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.

* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.

* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.

* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.

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$ 41.97



Product Details


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)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

4 star
0
3 star
0
2 star
0
1 star
0
5.0 out of 5 stars
5.0 out of 5 stars
Most helpful customer reviews
1 of 2 people found the following review helpful
5.0 out of 5 stars Very Helpful 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.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  70 reviews
20 of 21 people found the following review helpful
4.0 out of 5 stars 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.
13 of 15 people found the following review helpful
5.0 out of 5 stars 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.
10 of 11 people found the following review helpful
5.0 out of 5 stars 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.
6 of 6 people found the following review helpful
3.0 out of 5 stars 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!
8 of 10 people found the following review helpful
3.0 out of 5 stars Entertaining, but of limited use July 16 2009
By chefdevergue - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
When I ordered this, I knew that it wasn't going to be the traditional cookbook, and that proved to be the case. I regard it more of an homage to the BBQ culture, with some useful recipes thrown in. It wouldn't be fair to say that I had low expectations, so much as I expected to see the limitations of this format. It is OK as far as it goes.

Echoing some other reviewers, I also found the recipes a bit heavy on the pork. Other recipes seemed a tad bizarre (unless that raccoon is certified 'Grade A,' I'm not touching it), while others seem more interested in hawking a product than promoting good cooking. The recipes I found most useful tended to be the accompanying dishes and desserts rather than the BBQ itself. I will return to this book for a moderate number of recipes, but if I had to pay money for this, I'm not sure that I would.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback