America's Best BBQ (Revised edition): 100 Best Barbecue Recipes from America's Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Ardie A. Davis and Paul Kirk

  • Vidalia onion dip [Country's Barbecue] (page 2)

    from America's Best BBQ (Revised edition): 100 Best Barbecue Recipes from America's Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants America's Best BBQ (Revised edition) by Ardie A. Davis and Paul Kirk

    • Categories: Dips, spreads & salsas; Appetizers / starters; American; Vegetarian
    • Ingredients: sweet onions; mayonnaise; Parmesan cheese; Swiss cheese
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  • ISBN 10 1449458343
  • ISBN 13 9781449458348
  • Linked ISBNs
  • Published Mar 26 2015
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition Revised & updated
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-colour photos of the joints and their food, and first-hand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouth-watering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavourful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.

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