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Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard | 
| Author: Ray Lampe
Category: Book
List Price: $16.95
Buy New: $6.49
You Save: $10.46 (62%)
New (8) Used (9) from $6.49
Avg. Customer Rating:  36 reviews
Sales Rank: 73699
Format: Bargain Price
Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 1.4
Dimensions (in): 9 x 7.4 x 1
ASIN: B000FTWAZ4
Publication Date: May 1, 2005
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:
Dr. BBQs Big-Time Competition Brisket
Dirty Dick's Cajun Ribeye Roast
Meat Loaf for Lisa Marie
Kansas City--Style Pork Butt
Backyard Championship Ribs
Chicago-Style Rib Tips
Cured and Pecan-Smoked King Salmon
Dr. BBQ's Sweet and Spicy Pork Loin
Paradise Ridge Stuffed Lobster
Sherry Butter Turkey
Pork Chops Rancheros
In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.
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| Customer Reviews: Read 31 more reviews...
 Well worth the money March 22, 2008
Easy to follow, good recipes and good instructions. Great for the beginning BBQ'er as well!
A great 1st book December 25, 2007
1 out of 1 found this review helpful
I bought this book after having watched Dr.BBQ and many others compete in the National Kingsford BBQ cookoff thingy on realityish TV last year. I have always enjoyed smoked meats, and like to BBQ but never knew really how to pit BBQ etc. I bought the book and decided to rub, broil, smoke, and bbq 2 full racks of pork ribs this past august for my family and friends. I found the directions easy to follow, and the recipes simple and tasted great! People accused me of using store bought sauce! There is a basic explanation of pit BBQ in the book, if you want to really learn in depth another book is advised. After the great results aided by this book, I will be buying my first smoker grill this spring.
 Delicious and easy to make recipes August 27, 2007
1 out of 1 found this review helpful
This is an excellent cook book on American barbequeing and the recipes I have made have been easy to make and delicious.I have been a bit dubious about some of the recipes after I have read the ingredients list but every time the recipes have turned out better than expected but exactly how the author Ray Lampe described.For instance I made the creamy coleslaw and it didn't sound like it would be that good but it was easy to make and the best coleslaw I have tasted.By contrast I have made a coleslaw from 'The Best Recipe cook book American Classics'and this has had a long description and went into great detail about every stage of making the coleslaw but the end result has been very disappointing.The book also contains little anecdotes about each recipe and the world of competition barbequeing and this all adds to the book.Overall this is an excellent book and I will be buying the rest of Ray Lampe's cook books.
The Dr. is in June 27, 2007
I had the pleasure of meeting Dr. BBQ at the Arkansas Literary Festival a couple of years ago. I bought his book then, and recently purchased another for my son.
Unlike most cookbooks, this one isn't just recipes and clinical information about the ingredients and preparation methods. Dr. BBQ includes stories about the people behind the recipes, as well as his own philosophy about weighty questions such as: Gas, charcoal, wood or pellets? Charcoal? Well then, chunk or briquette?
And to the people who insist that using gas isn't the way to prepare REAL bbq or charcoal isn't and so on, the Dr. suggests that unless they are going out naked and killing an animal with a stick before cooking it then THEY aren't really preparing bbq the traditional way either.
Good fun, good food, good guy. The recipes are easy to follow and produce great Q, but I must admit, I use this book for inspiration much more than for the recipes.
Good cooking April 10, 2007
0 out of 1 found this review helpful
Ray knows his stuff and can clearly express it. This ought to be your first reference when you're setting the menu.
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