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Summary
Summary
In the mountains of the Carolinas, on the shores of California--and at every food-loving locale in between--America is on fire. Literally.
Author Notes
Rick Browne is a photo-journalist and writer with more than 25 years of assignments spanning the globe. Currently, he is the Photo Editor at The Columbian, Vancouver, Washington, where he also writes restaurant reviews. He contributes to a wide variety of magazines, including Newsweek, People, Islands, Travel Holiday, Reader's Digest, Sunset, AQUA, The Wine Spectator, Diversion, and Saveur.
A member of the National Barbecue Association, the International Bar-B-Que Cookers Association, the Kansas City and California Barbecue Societies, Rick has served as a judge at the American Royal, Memphis in May, and Jack Daniel's Invitational barbecue contests. His smoked brisket is world class.
Jack Bettridge is an editor and writer who has worked in journalism in the New York City area for almost 20 years. He is a Senior Editor at Cigar Aficionado magazine. Previously, he was Features Editor at Travel Holiday, where he also contributed features and columns on destinations as well as writing the magazine's automobile driving stories. He also wrote New York From $75 a Day, a Frommer's travel guide to New York City.
Jack is a Kansas City Barbecue Society member and has judged at the American Royal and Jack Daniel's Invitational barbecue contests. A Connecticut Yankee, he nevertheless smokes turkeys that are works of culinary art.
Reviews (1)
Booklist Review
If you wanted to provoke a second civil war in America, you could propose amending the Constitution to require a single best way to barbecue. As it is, hotly defended differences among styles of barbecue not only are regional but also subdivide into microgeographies as small as an urban backyard. Browne and Bettridge have scoured the country for the "best" barbecue, but no one seems quite able to agree on a single standard against which the thousands of variants may be measured. Add to that the diversity of basic meats that may be barbecued (beef, pork, poultry, lamb, and even salmon), and you increase the catalog exponentially. The authors have carefully documented the basic types of barbecue, and their recipes will only multiply the summertime fragrances wafting from America's grills. Although some of the authors' favorite barbecue items, such as mutton, may be hard to find, most of the book's ingredients are readily available in any large supermarket. --Mark Knoblauch
Table of Contents
| Up in Smoke The Authors' Pilgrimage Across America | p. 6 |
| Introduction The Informed and Informal History of "Q" | p. 10 |
| Marinades and Rubs | p. 16 |
| Barbecue Sauces | p. 28 |
| Royal Flush The World Series of Barbecue | p. 34 |
| Pork | p. 44 |
| Memphis in May The Super Bowl of Barbecue | p. 52 |
| Poultry | p. 66 |
| Wood You Smoke? The Hardwoods and Fruitwoods of "Q" | p. 74 |
| Fish | p. 82 |
| A BBQ Fit for a King The World's Largest Salmon Barbecue | p. 94 |
| Beef | p. 104 |
| A Day in the Life in Brisket Country Cooking Hunks of Cow | p. 122 |
| Lamb and Mutton | p. 134 |
| Fire in the Streets Owensboro Bar-B-Q Championship | p. 146 |
| Side Dishes | p. 152 |
| Desserts | p. 166 |
| Party in the Hollow Jack Daniel's Invitational: The World Cup of Barbecue | p. 174 |
| Appendix | p. 182 |
| Smokin' with Gas | p. 184 |
| Carolyn Wells: The Godmother of "Q" | p. 192 |
| Barbecue Shrines: The Best Places to Eat "Q" | p. 194 |
| How to Tell if the Griller You Love Has Gone "Q" Far | p. 201 |
| Arthur Bryant's | p. 202 |
| The "Dry" | p. 204 |
| The "Wet" | p. 205 |
| Some Mo' "Q" Joints | p. 206 |
| Barbecue Associations | p. 208 |
| Festivals | p. 210 |
| Thank "Q"s | p. 213 |
| Index | p. 214 |
| Test Your I-"Q" | p. 216 |
