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 b...

There's no replicating the fall-apart goodness and smokey flavor and aroma of perfectly smoked meat, you need a smoker, and you need 25 Essentials: Techniques for Smoking.So you've just purchased a new smoker or grill. It's time to expand your repertoire backyard cookout skills and learn how to use it like a seasoned vet. Just imagine the perfectly tender briskets, pork shoulders for pulled pork, the myriad of ribs...

Grilling: It's not rocket science. But some cookbooks sure make it look that way. Not this one. In this short and sweet volume you'll learn 25 essential techniques for cooking food on the grill, summed up in 25 delicious recipes that demonstrate those techniques. It's all essentials. 'Nuff said. Armed with this concise and handy primer, anyone can become a grilling pro in no time.

"A collection of recipes, tips and stories about ribs of nearly every meat variety" from the bestselling authors of America's Best BBQ ( The Pitch).There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this ...

"Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes." — Taste of the South, "Best Barbecue Books for Dad"Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt.Tasty sides include tips,...

"Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes." — Taste of the South, "Best Barbecue Books for Dad"Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt.Tasty sides include tips,...

"A collection of recipes, tips and stories about ribs of nearly every meat variety" from the bestselling authors of America's Best BBQ ( The Pitch).There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this ...

"If there is one book that captures the heart and soul of authentic barbecue, this is the one. These are real recipes from real people.." —Adam Perry Lang, New York Times-bestselling author of Serious BarbecueFeaturing more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque soc...

Take your backyard cookouts to a new level. "Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs." — The Edwardsville IntelligencerIt began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbe...

Take your backyard cookouts to a new level. "Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs." — The Edwardsville IntelligencerIt began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbe...