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Pitmaster | Andy Husbands and Chris Hart
$55.00
Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.
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. Restaurants equally inspire barbecue lovers with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.
Whether you're new to the grill or a seasoned vet, Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. Proper smoker operation is the cornerstone of all successful barbecue recipes, 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 region or barbecue cooking style. 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.
Whether you're new to the grill or a seasoned vet, Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. Proper smoker operation is the cornerstone of all successful barbecue recipes, 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 region or barbecue cooking style. 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.