Pitmaster: Recipes, Techniques, and Barbecue Wisdom

Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.
Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.
Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you’re new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.
This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.
From the All Q'd Up blog:

"The chapters go into styles of barbecue, and delve into the main regions: Backyard Barbecue; North Carolina; Kansas City; Texas; The North; and Competition Barbecue. As far as recipes, this book has the classics from the above regions that are the go-to ones, with nothing extra that doesn’t fit. You’ll find favorites like barbecue rubs, sauces, and sides to the actual meats that define the barbecue regions – Butcher Paper [Beef] Brisket from Texas, and Whole Hog Eastern North Carolina Style."

Read the full review from the All Q'd Up barbecue blog, and try a recipe from the book.

Book Info:
Disclosure: This book was provided by the publisher and any opinions are my own.

+Renee Shelton
Twitter: @121degreesC