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, 365 full-color photos of the joints and their food, and firsthand 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 mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful 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.After he puts on the chicken and ribs, hea#39;ll cook potato salad, make coleslaw, and bake a homemade pound cake, the only dessert on the menu. He makes his ... Eastern North Carolina Coleslaw Eastern North Carolina Coleslaw Stameya#39;s 2206.
|Title||:||America's Best BBQ (revised edition)|
|Author||:||Ardie A. Davis, Chef Paul Kirk|
|Publisher||:||Andrews McMeel Publishing - 2015-03-17|