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You can pick the protein, switch the sides, and even swap the sauce but when it comes to being a barbecue pitmaster there are three ingredients that you just can t do without: Meat. Smoke. And, most importantly, time. Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America s best barbecue, not just any ol cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City s Brisket to the Smoked Pork Shoulder of the Carolinas. Prep time, cook time, serving size a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.
  • 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts
  • Regional barbecue style overviews and must-have barbecue basics
  • Smoking recipes that range in difficulty so you can build your barbecue skill set
  • Cook-off FAQs for upping your game and entering amateur competition
  • Insider secrets from top pitmasters to develop your barbecue chops including: Memphis s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled and three-time James Beard Best Southwest Chef semifinalist and Top Chef contestant Chef John Tesar
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