Table of Contents

Contents
Foreword
Introduction
1 Fundamentals of Competition Barbecue
2 Char Bar Smoked Meats & Amusements
3 Revolutionary BBQ: Thinking Outside The Smoke Box
4 What to Do with Your Que
5 Sides, Desserts, and Other Delights from the "Mitchen"
About the Author
Acknowledgments
Resources
Index
 

About the Author

Mitch Benjamin is the founder of the Meat Mitch competition BBQ team and brand, known throughout the world in the barbecue community. He has dreamed up and cooked sauces, rubs, and meats that are consistently among the most award winning and decorated in the country. In 2019, the Meat Mitch competition team won at the most prestigious American Royal BBQ Sauce World Championship Competition, The Memphis in May World Championship BBQ Sauce Competition, and finished with a 1st, 2nd, and 3rd in the heralded National Barbecue and Grilling Competition for his sauces and rubs. His Meat Mitch products can be found in stores and national chains throughout the US and in 12 different countries throughout the world. In Kansas City, Mitch was named the "Barbecue Ambassador" to the city (by none other than Legendary Hall-of-Fame baseball player, George Brett). He has cooked for both the Home and Visitor clubhouse's during all of the Major League Baseball festivities-debuting on the actual field with a plate of ribs for the Home Run Derby Competition. In 2015, Mitch opened his first restaurant, Char Bar Smoked Meats and Amusements, in Kansas City. In a competitive BBQ environment, the restaurant won Best New Restaurant for 2015 in Kansas City-all restaurants included, not just barbecue. Mitch has also cooked for the New York Yankees, appeared on various national media, including Fox & Friends and The Today Show, and helped open Rosies Smokehouse, a pioneering BBQ restaurant in Paris, France.

Reviews

"Mitch embraces old school ideals but brings innovation and a colorful perspective to an often monotone BBQ world. His fresh recipe ideas will inspire you to fire it up! Welcome to a BBQ revolution."
--Chris Lilly, world-champion pitmaster and executive chef of Alabama's Big Bob Gibson Bar-B-Q

"Mitch made the best ribs I have ever had, and his burnt ends might be the best thing I have ever eaten. His food is a must-have when I am in Kansas City, and now with BBQ Revolution, I can make it in my own backyard!"
--John Kruk, three-time Major League Baseball All-Star

"Mitch puts his heart and soul into his BBQ and this book is no different! A perfect guide for everyone from the weekend, backyard, home cook to the competition cook looking to get on the stage."--Billy Durney, owner of Hometown Bar-B-Que and Red Hook Tavern; James Beard Foundation Nominee for Be

"You are going to want to eat your way through this entire book. Mitch has a way of making BBQ not only tasty but so fun. I have always loved his ability to respect the classics and also put great twists on foods you may not first think to smoke. As you are eating his delicious treats, you might think, I wish I thought of that.... In this book, Mitch shares all the tricks so your friends will think you did think of that as you turn your backyard into a BBQ revolution!"
--Chef Michael Symon