Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the acue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what theyare capable of doing on their own. The techniques and recipes in this cookbook donat favor one region over another, and cover all manner of animalafrom cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on aem, along with aem, or after aem. Wiley and Janet McCrary are the owners of Wileyas Championship BBQ in Savannah, Georgia, where theyave been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005. Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the co-author of The Back in the Day Bakery Cookbook.The myth goes something like this: the closer you get to the coast, the worse the barbecue. ... Even if you are landlocked, therea#39;s plenty of other seafood that stands up well to grilling: salmon, halibut, cod, ahi tuna, swordfish, mahimahi, sea anbsp;...
|Title||:||Wiley's Championship BBQ|
|Author||:||Wiley McCrary, Amy Paige Condon, Janet McCrary|
|Publisher||:||Gibbs Smith - 2014-03-05|