America’s Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More

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Description

Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. Whilst thousands of chefs compete for the most efficient ribs or brisket, low-key backyard BBQ competitions are springing up far and wide the country, offering amateur smokers the chance to change into the neighborhood BBQ king or queen.

Arthur Aguirre’s BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion on the Soybean Festival in Mexico, Missouri. On this book he compiles his prize-winning recipes with those of competitors across the country to supply the most efficient rib, pit-fired poultry, brisket, and pulled pork recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this book has something for each BBQ enthusiast. As well as, readers will find tips for concocting the easiest rubs, glazes, and sauces.

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