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
- Book Review,
by Ray Lampe
Book 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.
From the Inside Flap
Praise for Ray Lampe
"Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well." ---Fast Eddy Maurin, Fast Eddy's/Cookshack
"Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him."
---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue
From the Back Cover
Dr. BBQ's Awards
2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket
2004 Jack Daniel's World Championship, Honorable Mention Brisket
2004 Lakeland, Florida, Pig Festival, Reserve Champion
2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket
2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket
2003 American Royal Invitational, Honorable Mention Pork
2003 Kentucky State Championship, Grand Champion, 1st Place Brisket
2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken
2003 Liberty Bell BBQ, 1st Place "180" Beans
2003 Mount Vernon, Illinois, State Championship, 1st Place Pork
2003 Arcadia, Florida, Farm Fest Grand Champion
2002 Grant, Florida, Q-Fest Champion
2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice
2002 Wilson County, Tennessee, State Championship, 1st Place Ribs
2002 Michigan State Championship, 1st Place Sausage
2002 Cairo, Illinois, State Reserve Grand Champion
2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket
2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork
2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket
2001 Wilson County, Tennessee, State Championship, 1st Place Ribs
About the Author
Ray Lampe, a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He lives in Lakeland, Florida.
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