Wicked Good Barbecue
Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World
"Written by a couple of major award-winning barbecue chefs, "Wicked Good Barbecue" is made for barbecue barons who want to grill to impress, or maybe win their own awards." - Myrtle Beach Restaurant News
Read the entire review here.
"This cookbook makes it clear that barbecue competitors Husbands (chef & owner, Tremont 647; The Fearless Chef) and Chris Hart achieve success through an undying commitment to their obsession. Their Seven-Layer Dip is a highbrow concoction of shredded short ribs, crab rémoulade, beef tartare, salmon spread, and more, and their other recipes (except perhaps the cocktails and desserts) are equally challenging. With help from food writer Andrea Pyenson, their prose exudes energy and confidence, and that makes this an entertaining read. VERDICT: Mere mortals may not have the patience for recipes like Six Day Bacon of the Gods or 25-Step Championship Chicken, but fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered." - Library Journal
National Barbecue News, the world's number one publication dedicated to barbecue, has selected Wicked Good Barbecue as its 2012 Barbecue Book of the Year. Learn More.
Summer may be winding down but football season is heating up—and with it comes the seasonal tradition of tailgating. Tailgating Monthly Magazine has recommended Muffin Tin Smokin' Sliders from Wicked Good Barbecue as a perfect tailgating dish. Learn More.
It took about 12 years, lots of hard work, and a healthy sense of youthful invincibility — seasoned with a dash of arrogance — for Andy Husbands and Chris Hart to win 30 Kansas City Barbecue Society championships, hundreds of barbecue ribbons, and the biggest prize of them all, the Jack Daniel’s World Championship Invitational Barbecue, held every October in Lynchburg, Tenn. Now, they tell the Boston Globe, they're ready to share their secrets. Learn More.