Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands and Chris Hart

  • Memphis-style dry rub baby back ribs (page 19)

    from Pitmaster: Recipes, Techniques, and Barbecue Wisdom Pitmaster by Andy Husbands and Chris Hart

    • Categories: Grills & BBQ; Spice / herb blends & rubs; Main course; Cooking ahead; Picnics & outdoors; American South
    • Ingredients: baby back pork ribs; mustard seeds; dried thyme; dried red pepper flakes; Old Bay seasoning; apple cider vinegar; tomato ketchup; light brown sugar; paprika; chili powder; garlic powder; onion powder; ground cumin; ground cayenne pepper
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Beef barbecue

    • pdxpat on July 25, 2024

      A great alternative to brisket, smaller and cheaper. 325 is a bit too hot. My roast was done in 3 hours

  • Hot garlic crunch cream

    • HotGarlicCrisp on February 15, 2021

      This is an unbelievable spread that I made once and it is now a staple in our household. Unable to find which of the many cookbooks the recipe was in lead me to this site and hence my username.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1592337589
  • ISBN 13 9781592337583
  • Linked ISBNs
  • Published Mar 15 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Quarto Publishing
  • Imprint Fair Winds Press

Publishers Text

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.

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.

Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well.

Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter's offerings.

Other cookbooks by this author