Americas Best BBQ: 100 Recipes from Americas Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants Ardie A. Davis

ISBN: 9780740790225

Published:

ebook

240 pages


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Americas Best BBQ: 100 Recipes from Americas Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants  by  Ardie A. Davis

Americas Best BBQ: 100 Recipes from Americas Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Ardie A. Davis
| ebook | PDF, EPUB, FB2, DjVu, audiobook, mp3, RTF | 240 pages | ISBN: 9780740790225 | 10.53 Mb

Hungry for something different? Then try Americas Best BBQ. Here, two of the worlds top barbecue experts present their favorite barbecue recipes from across America.Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and theMoreHungry for something different? Then try Americas Best BBQ. Here, two of the worlds top barbecue experts present their favorite barbecue recipes from across America.Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nations barbecue legends.Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.* Whether its spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.* Ardies BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers.

Hes graced the Food Network and PBS, appearing in various documentaries on cue and great American cuisine.* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdains A Cooks Tour: In Search of the Perfect Meal. He was also featured in AARPs Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.



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