Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]
Product ID: 50039544
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Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions , competition barbecue champions , families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que) Review: Amazing book and inspiring recipes - This book is a work of art if you are into BBQ and cooking on fire. Beautifully presented and some great personal stories. A real compendium of great cooks and recipes. I’m enjoying working my way through it and very excited about cooking the duck and water melon BBQ sauce on New Year’s Eve. Review: Great product - Great product, lots of good ideas and recipes which are easy to follow for beginners
| Best Sellers Rank | 19,222 in Books ( See Top 100 in Books ) 10 in Barbecues 48 in Meat, Poultry & Game (Books) 95 in Cooking Equipment (Books) |
| Customer Reviews | 4.7 out of 5 stars 1,242 Reviews |
A**R
Amazing book and inspiring recipes
This book is a work of art if you are into BBQ and cooking on fire. Beautifully presented and some great personal stories. A real compendium of great cooks and recipes. I’m enjoying working my way through it and very excited about cooking the duck and water melon BBQ sauce on New Year’s Eve.
E**Y
Great product
Great product, lots of good ideas and recipes which are easy to follow for beginners
M**D
Good Present
A lovely book and will be a great present. Some interesting recipes although not quite as many as I’d anticipated.
C**L
The best BBQ book I have read.
Excellent read. Loads of helpful hints and tips.
J**S
A Meat lovers bible
An absolute triumph of a recipie book for any meat lover. The book is extremely high quality with excellent images and descriptions. The recipes are easy to follow and understand with small fonts of added knowledge popping up here and there. If you are passionate about BBQ then this is an excellent purchase or gift that is great value for money. Highly recommend!
D**Y
Good buy
Good purchase.
D**G
Really informative
A great DAD birthday present. Now his meat will at least taste of something other than be dry! (Follow the steps for moist meat) Great book.
R**.
Bbq book
Bought for a gift for someone who loves barbecuing, they said it was brilliant
P**A
Contenido de calidad,buena encuadernación
Es ,un buen libro sobre el tema
R**A
Excelente libro de recetas
Excelente libro, ayuda mucho a aprender nuevas técnicas y recetas para ir mejorando sabores
M**Y
Delicious
Si vous chercher un livre avec beaucoup de delicious recette acheter se livre
P**Q
Bella sorpresa
Bello, elegante, chiaro e semplice. Anche se in inglese le ricette sono comprensibilissime.
J**O
Deeee-licious! Love this book. Great range and great contributors.
Delicious recipes and a great range. I’m in love with this book. They have a great string of contributors, too. My thoughts and pics on some of the dishes we tried: 1) Caveman T-Bones with Hellfire Hot Sauce – p 42. Perfection. The garlic jalapeno sauce is fantastic, and the simple steak treatment is just right. Total keeper from Steven Raichlen. 2) Classic Macaroni and Cheese – p 39. Super simple and very yummy. I did it just as instructed the first time, but next time, I’ll make it a few minutes early and keep it warm in the smoker for an extra layer of deliciousness. 3) Burnt Ends – p 95. Delicious. I’ve always made these with brisket, and had no idea you could use chuck roast. That’s awesome because you can watch for two cuts on sales flyers. I still used brisket point. The rub and sauce are yummy. 4) Texas Toast – p 141. Easy and yummy. I’d never included pepper in it before and that really makes it. My kids loved it. 5) American Whiskey (a collection of delectable sounding cocktails) – p 109. This one’s called a Bourbon Belle. Smooth, gorgeous summer sipper. 6) Jake’s Cowboy Beans (leftover brisket) – p 34. Ken “Jake” Jacobs. These are awesome beans, and substantial enough to be a main. I cut the red pepper flakes to 1 Tablespoon, and it was still plenty spicy. 7) Meat @ Slim’s Tiramisu – p 217. I laughed so hard when I saw that this tiramisu recipe is not made with ladyfingers, but Twinkies! It’s wonderful. Some others I have flagged to try: Juicy BBQ Chicken Breasts – p 22 * Classic Pulled Pork on a Kamado-style Ceramic Smoker – p 25 * Beef Barbecue – p 29 * Cornbread with Butter, Honey, and Sea Salt – p 37 * Gold Sauce – p 47 * North Carolina Table Sauce – p 60 * Pimento Cheese Spread – p 61 * Day Drinking with Sweet Tea – p 73 * Lexington-Style Cheerwine Pork Shoulder – p 79 with Cheerwine BBQ Sauce – p 80 * Hot Garlic Crunch Cream (for prime rib) – p 101 * 3-2-1 St. Louis Ribs – p 103 * Butcher Paper Brisket – p 119 * Hickory Smoked Turkey Breast – p 120 * Central Texas Beef Ribs – p 125 * Red State Sauce – p 129 * Salt and Pepper Spareribs – p 131 * The Smoke Shop Hot Links – p 133 * Bowl of Texas Red – p 136 * The Jambo Texan Sandwich – p 143 (leftover pulled pork, brisket, bologna chub, smoked sausage, and pork ribs) * Hometown Bar-B-Que Chinese Sticky Ribs – p 157 * Short Ribs and New England Lobster Roll – p 163 (leftover beef ribs) * Lakeside Smokers’ Rib Recipe – p 192 * Hot and Fast Pork Shoulder – p 199 * IQUE 180 Beef Brisket – p 205 * Competition-Style Beef Rib Eye – p 209 * Sonoran Hot Dogs – p 214 * I’ll update this as I play in the book more.
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