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Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World Flexibound – Mar 1 2012

5.0 out of 5 stars 1 customer review

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Product Details

  • Flexibound: 224 pages
  • Publisher: Fair Winds Press (March 1 2012)
  • Language: English
  • ISBN-10: 1592334997
  • ISBN-13: 978-1592334995
  • Product Dimensions: 21 x 1.9 x 23.5 cm
  • Shipping Weight: 612 g
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #203,463 in Books (See Top 100 in Books)
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Product Description


"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab rémoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal

About the Author

Andy Husbands, the award-winning chef/owner of Tremont 647 in Boston, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard "Best Chef" semi-finalist, Andy competed in the sixth season of Fox Television Network's Hell's Kitchen with Gordon Ramsay.

Andy and Chris are the authors of Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.

Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC.

Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in The Boston Globe, edible Boston, edible Cape Cod,,, The Washington Post, and Fine Cooking, among others. Pyenson was associate editor of The Boston Globe Illustrated New England Seafood Cookbook and assistant editor of 52 Weeks Cheap Eats: Dining Deals in Greater Boston.

Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series and The Primal Grill and Barbecue University(tm) TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.

Ken Goodman is a freelance photographer based in New York City. He specializes in food and chef photography, concerts, events, portraits and cookbooks. His work has appeared in Rolling Stone magazine and Art Culinaire, and he has photographed Mario Batali, Jimmy Fallon, Jon Stewart, Michael Stipe, The Edge, Sean "Puffy" Combs, Mariska Hargitay, Stanley Tucci, Jon Bon Jovi, and Anthony Bourdain (among others). Prior to his photography career, he spent 20 years in the restaurant industry as a classically trained chef, culinary educator, and restaurant consultant.

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Top Customer Reviews

Format: Flexibound
Awesome Book! Great recipes, but not for the beginner.
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Most Helpful Customer Reviews on (beta) HASH(0xa5e6e120) out of 5 stars 97 reviews
32 of 33 people found the following review helpful
HASH(0xa5dbe03c) out of 5 stars So much more than just a "BBQ Book" Feb. 10 2012
By Captain Ron - Published on
Format: Flexibound Verified Purchase
My copy of Wicked Good Barbecue arrived earlier in the week. I've been looking forward to this book since I first hear about it on the BBQ Brethren forum last fall. I pre-ordered as soon as that option was available. Sometimes when you look forward to something for that long when it finally happens it can be anti-climactic. That is definitely not the case with Wicked Good Barbecue! As soon as the book arrived I flipped through it and was thrilled with the amount and quality of information and recipes. Andy and Chris are well known on the competition BBQ circuit and are world champions, so I expected some good information on competition BBQ, but I didn't expect the depth and quality of the information. I've already picked up a couple of things that I will try out before our competition season starts. I also didn't expect the creativity in the recipes. Whether you're a BBQ novice or a veteran competition cook there is something in this book for you. Besides the more traditional BBQ recipes there is some very inventive fusion of BBQ and modern cooking techniques like the "Smoke-vide" Beef Ribs with Blues Hog Foam. I can't wait to try this recipe! The book also includes a very good selection of side dishes and desserts to accompany your BBQ.

In addition to all of the great information, the photography in this book is excellent!

Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World
31 of 34 people found the following review helpful
HASH(0xa65b9f30) out of 5 stars Wicked Good Barbecue! Feb. 7 2012
By a shopper - Published on
Format: Flexibound Verified Purchase
This is not your ordinary barbecue cookbook! Chris Hart and Andy Husbands share the secrets of their award winning chicken, ribs and brisket. The book is chockful of amazing, unique recipes for appetizers, mains, sides, desserts and even drinks. How can you resist recipes with titles like Wicked Pulled Pork, 7 Layer Dip of Disbelief, BBQ Scotch Eggs, Six Day Bacon of the Gods, and Pecan Pie Stuffed Cheesecake?? The layout is clean and crisp, and loaded with photos. The photography by Ken Goodman is some of the best food porn out there.
18 of 18 people found the following review helpful
HASH(0xa65b9e34) out of 5 stars Wicked good book Feb. 11 2012
By C. Clegg - Published on
Format: Flexibound Verified Purchase
Highly recommended. I am a competition cook myself, and my team competes against iQue on a regular basis. These guys know their stuff. The book is also very clear and accessible, covering complex recipes in depth. If you want to know how the pros cook, this is the book to get. You should be warned though: these are professional recipes for best-in-class food, not quick snacks you can toss on the grill. There is a chapter on over-the-top recipes, including one dish that will take a week to prepare. It will be worth your time and effort though, whether you want to compete or just amaze your friends.

A lot of ingredients used in competition cooking cannot be found at the supermarket, and it's great that the authors included a guide on where to find key ingredients and tools.
8 of 9 people found the following review helpful
HASH(0xa5ec66c0) out of 5 stars You've never had barbecue! Feb. 10 2012
By Lily Serene - Published on
Format: Flexibound Verified Purchase
If you haven't tried the type of competition barbecue that's in this book, you haven't tried barbecue! This is not the hamburger or hot dog you throw on the grill after work. Plan your meal, buy the ingredients, relax and enjoy the process. It's almost as much fun to create as to eat. There is no one who could resist the Fried Mac'n Cheese Pops, and that's just one tiny example. Even the desserts are amazing. If you enjoy barbecue and are ready to try the real thing, buy this book!
7 of 7 people found the following review helpful
HASH(0xa635c54c) out of 5 stars Nothing quite like this! Feb. 10 2012
By Zelda - Published on
Format: Flexibound Verified Purchase
I just got my copy and am so excited! The book is laid out beautifully, with mouth-watering photography, and it is chock-full of expert tips and ideas. I have no idea if I will ever attempt a $100 Meatloaf or a Whole Hog Porchetta Style, but I sure do love reading the recipes. And I can't believe they are sharing their championship-winning recipes. This book will give me plenty to look at -- and cook! -- for a long time. A must for any griller who wants to impress -- and other cooks will love the unusual recipes and solid expertise as well.

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