2024 the best barbecue in the world review

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(as of Dec 06, 2024 03:20:09 UTC - Details)

"Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ." —Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society

"A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they’ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised." —Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings

"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is Wicked Good Barbecue. The audacious and tasty recipes showcase everything from the modern classics to serious in-your face-barbeque. Wicked Good Barbecue is a must for every grill aficionado." —Chris Schlesinger, coauthor of Thrill of the Grill and owner of East Coast Grill & Raw Bar in Cambridge, MA

How did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel's World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but "wicked good" as they say in New England.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel's World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it's done right.

Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you've got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you're from.

ASIN ‏ : ‎ 1592334997
Publisher ‏ : ‎ Fair Winds Press (March 1, 2012)
Language ‏ : ‎ English
Flexibound ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 9781592334995
ISBN-13 ‏ : ‎ 978-1592334995
Item Weight ‏ : ‎ 1.59 pounds
Dimensions ‏ : ‎ 8.25 x 0.75 x 9.25 inches
Reviewer: BBQ Competitor
Rating: 5.0 out of 5 stars
Title: WANT TO WIN in Competiton BBQ? Or even WIN with your friends? BUY THIS BOOK!!
Review: We have competed with numerous teams since 2003. We have never formed our OWN team, but hung out, and learned from the BEST in New England. Hey, NE teams have won the Jack Daniels World Championship 4 years in a row! Hummmm...DOES that say something? Anyway, we first heard about this book last year, and when we were told we could pre-buy the book, we did. It was due out in April, 2012. Much to our delight, it came out this past week!(Feb. 2012) OMGOSH, don't get no better than this, we said! Our copy arrived on Tuesday, Feb. 7, 2012. The wife got home after work, and she was upset that I wouldn't let her read it, see it, etc. I was engrosed, not only from the format, but the pictures, foward, and everything else I was thumbing through the pages for the past 4 hours. From the first read of the book, the forward, not to mention the chapters, I could NOT put this book down.You have to know, that we have met Chris, Andy and ALL the iQue team since we went to our first BBQ competiton experience back in 2003 in Lowell, MA. We have BBQ'd with many team's helping out, and couldn't wait to see this book, PERIOD! So, in brief, here is what you will find and love...and I MEAN LOVE!!1. USER FRIENDLY: Whether you are a seasoned veteran in the BBQ competition world, or a newby, or just someone who wants WONDERFUL recipes, you will find incredible thing's to make! This book has recipe's that anyone can make, to ultra incredible delights that will tickle your taste buds beyond control, yet cost a bit more, or take a smoker or two to make. However, each recipe gives exact measurements, and controlled cooking times, and especially important TIPS. This includes how to make each recipe and any other extra things you might need. These boy's have provided the proper tools, smokers, wood, charcoal, and just everything to do what YOU want to make in WORLD CLASS BBQ, that these Master's have accomplished over the years,(and proudly so), or other recipes you can WOW your friends with! It doesn't matter if you want to make good competion BBQ , or other recipes in the book, you will prevail in good food and eat's for all! PERIOD!2. WHO IS THIS FOR? Novice to pro, and EVERYONE inbetween! iQue has given BBQ secrets that WE wondered about for year's. Especially wood chunks!! We ALWAY'S soak our's at home, they say NO! We will follow and test and maybe enjoy more good eat's!! Just all the little thing's this team has provided for good 'Q '!! NICE!! Yet, they provide delish' recipes for anyone who wants to provide tasty dishes to a broad range of people who enjoy just 'plain good food'~ From main dishes, to side dishes, dessert & DRINKS, this book provides any lunch or dinner party food your guests will be AMAZED at!! They will be talking forever about these dishes for sure!3. WHAT WILL YOU FIND? You will find so many wonderful recipes and stories!! These boy's not only gave us their secret's to KCBS BBQ, but also secret's when a competition includes 'anything but', or grilling competition's. As these guy's are professional's, they guard their secret's even when we come to say 'hi' at their 'pop up tent's' in our local competition site's, in New England or anywhere in the USA! Yet, last nite, we tried one of their recipes, Collosal stuffed crab cake stuffed shrimp, and know why they win. Yummy. You will also FIND great link's listed in the end of the product's they have used and use from sauce's to spices and sponsor's that they have gained doing their incredible BBQ. Great link's!4. THE STORY... We LOVE BBQ book's written by real BBQ competitor's that write storie's, real life stuff. And the iQue team did this, and more~~ From their win's all over the nation including the Jack Daniels World Championship win in 2009, to all the State's in NE, including State's of NY, NH, VT, etc. to brisket #1 at the Royal, they start each recipe with a story. That mean's alot, to the background of the recipe, how it started, when they got it (from their Mom, etc.) just awesome!5. AND LAST...THE PHOTOGRAPHY OF THIS BOOK, FOOD SHOT'S!! OMGosh. I first met Ken Goodman years ago, but most important when he starting shooting the book pic's in Lake Placid, NY. His pic's were amazing as he showed me then, and throughout the year's since, even more amazing! My wife had a 'native american vision' that Ken would fly in his 'new venture' of photography. Boy was she right!! Ken has flown, since that day in Lake Placid, NY and has continued to be sure. His incredible picture's are beyond anything that can come close. He is now photographing Mario Batalli, Anthony Bourdain, and numerous other celebrities. He is FLYING with his photo's and status. PLEASE, check out this wonderful man's website, listed here in the book description. An amazing man, we have come to know, learn from and quite frankly adore!! Each picture of the iQue team he has shot, we have almost been there, throughout. Yet each picture in the book, looks just the same during 'turn-in's' as they do when making them in your home! (Remember, we just made the Collosal stuffed shrimp dish~~photo's to follow, yet we are NOT Ken, don't have that camera...only a Cannon!! ;))Well enough said for now. In closing, this is a book about a New England BBQ team who fought the odd's, over the year's and not only made it in a BBQ Nation of over 4,000 team's to #1, but did it with good 'Q', and PRIDE that we are all proud of, especially here in NEW ENGLAND! From Chris Hart being on "FOOD NETWORK'S INAUGURAL SEASON OF 'BEST in SMOKE', to Andy 'OC' Husband's excellent cookbook "THE FEARLESS CHEF", as well as being on 'HELL'S KITCHEN' with Gordon Ramsey, to his wonderful CHEF/OWNER restaurant TREMONT 647, located in Boston, MA, & Andrea Pyenson's writing...and finally, KEN GOODMAN'S AMAZING PHOTO'S of the INCREDIBLE FOOD the iQue team produced...WOW...WOW, AND DOUBLE WOW!! ENJOY, learn, and love the read....we did!

Reviewer: Captain Ron
Rating: 5.0 out of 5 stars
Title: So much more than just a "BBQ Book"
Review: My copy of Wicked Good Barbecue arrived earlier in the week. I've been looking forward to this book since I first hear about it on the BBQ Brethren forum last fall. I pre-ordered as soon as that option was available. Sometimes when you look forward to something for that long when it finally happens it can be anti-climactic. That is definitely not the case with Wicked Good Barbecue! As soon as the book arrived I flipped through it and was thrilled with the amount and quality of information and recipes. Andy and Chris are well known on the competition BBQ circuit and are world champions, so I expected some good information on competition BBQ, but I didn't expect the depth and quality of the information. I've already picked up a couple of things that I will try out before our competition season starts. I also didn't expect the creativity in the recipes. Whether you're a BBQ novice or a veteran competition cook there is something in this book for you. Besides the more traditional BBQ recipes there is some very inventive fusion of BBQ and modern cooking techniques like the "Smoke-vide" Beef Ribs with Blues Hog Foam. I can't wait to try this recipe! The book also includes a very good selection of side dishes and desserts to accompany your BBQ.In addition to all of the great information, the photography in this book is excellent!Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World

Reviewer: Kikaida
Rating: 4.0 out of 5 stars
Title: Good for the TARGET audience
Review: This is a great book if you are looking for competition grade BBQing methods and recipes.-Over the years I have shifted from the "more is better" camp to the "less is better" camp. That being said, a lot of these recipes (although they look amazing) are very involved for the casual BBQer such as my self. Don't get me wrong, I can cook like a mad man but with years of experience came the conclusion that the less effort I put into a cook, the better the results.-They have a brine in this book that has what appears to be well over a 20 ingredients...My brine of Kosher salt, sugar and water works just fine for me. My chicken is super moist and tastes like chicken, kissed by smoke and seasoned to enhance its natural flavors. Not to mention the cost involved in putting together something so elaborate, the time involved and an outcome that although may be slightly better than the basics, isn't nearly as "time and effort" efficient. But it's that edge that wins competitions. Plus when one of those massive undertakings fail to please? Well, that really stinks...and it happens. So I don't try to make competition grade Q at home, I make "better than anyone else in the neighborhood...Q" hehehehe.-Now if you are trying to break into the circuit or love going nuts with all kinds of ingredients and techniques...then this book is for you. The average Joe can pick up a lot of good things from this book but there are other books that are a little more in-line with "Backyard BBQ"...Which is the name of a great book for the casual Qer looking to go beyond the basics but not into the stratosphere of technicality.-Again, not slamming the book, just calling it like it is. This is a good book to add to a collection but if you're just starting out and want one book to nail down the basics with room to experiment; this may prove to be a bit overwhelming.-Hope this helped.

Reviewer: FredGag
Rating: 5.0 out of 5 stars
Title:
Review: Perfect

Reviewer: Alexa
Rating: 5.0 out of 5 stars
Title:
Review: I had a flick through before wrapping it as a Christmas present, and the recipes looked really good. Can’t wait to borrow the book to make some of the food!

Reviewer: R de Bulat
Rating: 5.0 out of 5 stars
Title:
Review: This book presents barbecue plus: nothing so simple as putting a few burgers and sausages over a charcoal grill, but making dry rubs, marinades and sauces that promise to produce exceptional barbecue and excellent flavours. One of the differences is using the barbecue for slow cooking and smoking, which requires something above the average back garden rig you get down the shops each summer. The food in this book takes time to plan, prepare and cook, but it looks worth it and is a book to explore if only because of the wide range of techniques and methods the authors employ - a flowerpot barbecue, for instance or the use of a smoker. The authors are award winning barbecue chefs: my interest in this book is through the desire to cook well and avoid the burnt offerings that are usual each summer and to produce a product of quality. I think that this book will help to achieve this goal, but one must be prepared to take time and put some effort into the task: I think it is worth it and, for this reason, recommend the book. The recipes are clearly described and explained, with some good photography that makes the food look appealing - you can almost taste it from the page! It also contains recipes for desserts.

Reviewer: Uther Pendragon
Rating: 5.0 out of 5 stars
Title:
Review: Das Buch gibt einem einen klasse Einblick in "real us contest bbq-ing". Die hier dokumentierten "Leidenswege" zum "mindblowing bbq receipt" der Autoren (u. Teamleader) spiegeln das schon exzessive Suchen nach der "perfekten Mischung aus hochwertigen Zutaten, der bestmöglichsten Hardware und langjährige Erfahrungswerte wider.Wer sich schon mal mit dem Thema BBQ im Sinne des Erfinders auseinandergesetzt hat und nach weiterer Inspiration sucht wird von den teilweise sehr umfangreichen Rezepten (Contestbereich) positiv bereichert sein.Ich find's klasse.

Reviewer: Don Caruso BBQ
Rating: 5.0 out of 5 stars
Title:
Review: Eins der besten BBQ Bücher!!!