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:
<ul>
<li>Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles</li>
<li>A backyard cooking chapter offering the basics of becoming a successful barbecue cook</li>
<li>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</li>
<li>An exploration of new styles of barbecue developing in the North</li>
<li>Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards</li>
<li>Regional side dishes, cocktails, and simple desserts</li>
<li>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)</li>
</ul>

Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]

Cookbooks, Food & Wine

Husbands, Andy

Hart, Chris

Cooking by Ingredient

Fair Winds Press

Every meal is better with BBQ! Impress your friends, family, and co-workers with recipes from Boston's popular Smoke Shop restaurant. Join Andy Husbands and Will Salazar as they share their secrets in The Smoke Shop's Backyard BBQ. Start off with a classic Backyard Barbecue featuring pulled pork, Twice-Smoked Pulled Chicken, deliciously simple brisket, and New Memphis Ribs. With a selection of the Smoke Shop’s favorite sides, drinks, and desserts, it might seem like all you ever needed. Then they go further afield, as the following chapters bring smokehouse flavor to every occasion:<ul>
<li>Make Taco Tuesday special with Brisket Ropa Vieja Tacos, Pulled Pork Quesadillas, BBQ Empanadas, Street Corn, The Smoke Shop Guac, and Tres Leches Minicakes.</li>
<li>Amp up your next Cocktail Party with Pork Belly Pastrami Skewers, BBQ Peanuts, and smoked Oysters on the Half Shell, paired with a Downtown Derby cocktail.</li>
<li>Throw the ultimate Tailgate featuring Salt and Pepper Baby Back Ribs, Pork Belly Burnt Ends, The Smoke Shop’s Famous Wings, and The Ultimate BLT Bar.</li>
</ul>Additional chapters include The Big Brunch, a Fancy Party, and even a Holiday Party to keep the BBQ going year round. Gather your friends and family: it's time for a BBQ-filled celebration!

The Smoke Shop's Backyard BBQ: Eat, Drink, and Party Like a Pitmaster

Salazar, William

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