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You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.
Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.
Prep time, cook time, serving size…a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.
- 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts
- Regional barbecue style overviews and must-have barbecue basics
- Smoking recipes that range in difficulty so you can build your barbecue skill set
- Cook-off FAQs for upping your game and entering amateur competition
- Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar
- Sales Rank: #48684 in Books
- Published on: 2016-05-02
- Released on: 2016-05-02
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .70" w x 7.40" l, .0 pounds
- Binding: Paperback
- 274 pages
About the Author
Will Budiaman is a New York City-based author of several cookbooks including Real BBQ: The Ultimate Step-by-Step Smoker Cookbook. Will is a graduate of the International Culinary Center and is the recipe editor for Blue Apron. He has also worked with Maple, Bon Appétit, Epicurious and more. To learn more, visit willbudiaman.com.
Most helpful customer reviews
5 of 5 people found the following review helpful.
I'd skip this one
By DavidB
This book is more of the same formula for Real BBQ: The Ultimate Step-by-Step Smoker Cookbook (same author), which I wasn't really a fan of (I was provided a review copy of both books for an unbiased review). Like his previous book, this one is riddled with old wives tales like soaking wood chips (p21 and every smoking recipe), letting the meat come to room temperature (p36, which can be downright unsafe on large pieces of meat and reduces the smoke meat attracts). There's statements of fact here that are flat out wrong like, "Charcoal itself doesn't add any flavor." On a tip for ribs in a recipe he mentions that "fall off the bone" means overcooked, which is technically true in competition BBQ but if you're cooking for friends, they'll probably prefer it that way to perfect competition BBQ standards. His tip to combat this is to wrap the ribs in foil for the last 2 hours - which is a decent tip, I'm not anti-foil, but the foil will make it more likely that it's "overcooked" by the authors own standards. There's several statements in this book that sound like someone who has read a lot about BBQ, but isn't really an enthusiast and hasn't done much cooking himself.
Like his other book, the bulk of the book here is devoted to recipes and, again, I have my same criticisms. Recipes that should be footnotes of other recipes, like the al pastor tacos on page 238 that say take the pastor from page 235 and put it on a tortilla with toppings. There are a bunch more filler recipes, like on page 92 where you get the quintessential "North Carolina" cooked white rice. I hope I'm not giving away too much, but you boil it until it absorbs the water and then let it rest for a bit. Boiled white rice has no real place in a BBQ book in my opinion, the only real reason for inclusion here is to up the page count. Some of the filler recipes, like cocktails and cookies actually sound interesting and something I'll try, but that's not what you're expecting when you buy a book called "Be the BBQ Pitmaster" and it's certainly not what you expect to be the most valuable thing you get out of the book.
All in all, I cannot recommend this book. If you want to learn about technique and mastering the art of BBQ, look at Meathead or Aaron Franklin's books. If you want history and stories and recipes, check out Franklin's, Myron Mixon's, Chris Lilly's ... they're all worth a read. If you're wanting more exotic recipes and a different perspective, check out Adam Perry Lang's stuff.
0 of 0 people found the following review helpful.
What time do we eat?
By kaygee
If you’re an expert on BBQ, this isn’t a book for you. If, like me, you’re curious and would like to learn more and try new things, this is a good starting point. It is full of history, how-to’s and recipes that answered my barbecue questions and more. I knew there were variations from area to area but had no idea that it went beyond how the meat was seasoned or sauced (or not…). This book goes into detail with chapters devoted to the Carolinas, Kansas City, Memphis, Texas, and the rest of the US. There are recipes for sides, historical info and stories of folks in the forefront of that areas barbecue scene. The meat recipes are rated for difficulty and give plenty of information – down to which kind of wood to use. The sides call for ingredients that are easily found and all seem very do-able. I look forward to trying the various versions of recipes and adding to my Q repertoire. I received this product at a discounted rate in exchange for my honest and unbiased review.
0 of 0 people found the following review helpful.
We really love this book
By Mandilyn
My husband is the house grillmaster and he loves to experiment with different rubs and sauces when we grill out. That's what he's known for in our families. We really love this book. BBQ is a staple at our cookouts and this book helps keep the menu fresh and new so we don't keep serving the same thing all the time, especially since we have lots of cookouts through the spring, summer, and fall. My biggest gripe about a lot of books is the last of pictures. I don't know why, but I'm a visual person. That was the only thing I didn't like about this book. It could have used more photos of finished products. There are lots of great recipes, though, that anyone can make regardless of skill level.
I did receive this at no cost in order to provide my honest opinion. Your thoughts may differ from that of my own, and that's okay, too.
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