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In Barbecue Joints, travel the highways and byways with a true barbecue aficionado, David Gelin, and share the scrumptious odors of hickory pits and the tangy sauces and rubs that make barbecue the signature dish of the South. Look closely and you will recognize a South where barbecue is a kind of national dish and the people who cook and serve it are, well, national heroes. This book is not just about the joints, but even more so about the good folks who are the heart and soul of them. Barbecue Joints is more than a heartfelt tale of the colorful characters that run them-it also serves as a travel guide as well as a how-to on barbecue, filled with recipes as well as instruction on building a BBQ pit of your very own!
In Barbecue Joints, travel the highways and byways with a true barbecue aficionado, David Gelin, and share the scrumptious odors of hickory pits and the tangy s
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include
IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible cu
In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appe
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and