America'S Best Bbq 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

The best collection of recipes from some of America's most famous and beloved barbecue restaurants.



Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt.

Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-colour photos of the joints and their food, and first-hand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started.

With more than 100 recipes for mouth-watering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavourful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.