By Biton on Nov 7, 2009 | Reply

It is not often that I find to be a cookbook, which is really fun to read. They are generally very useful, with little literary meat on the bones. This is clearly not the case with America's Best Barbecue. I do not know what I enjoyed more, the recipes in. authentic and varied, and the stories and traditions that are imbued with BBQ
Although the book is historical, but also has an incredible variety of recipes. It ranges from appetizers such as volcanic goat cheese, oysters Rocky Mountain Stick and Fried Cheese Grits, Burgoo, in particular the coast of sheep, and all the standard barbecue in between. The range of recipes is very good. Even better, most recipes from the authors themselves
I found the following excerpt from the introduction very interesting.
  "Every community in this book is in our opinion one of the best in America. They are all on the same field with different strengths and weaknesses. That is, we both have our names top ten joints in the back of the book. "
The grill is very competitive and often filled with ego, the restaurant in general. It is very refreshing that the authors give their honest opinion of what they think is best.
If you want to grill, history and excellent recipes, I recommend this book.

By Taber on Nov 7, 2009 | Reply

Client Review Amazon Vine ™ Program (What's this?) To call in this book, a cookbook equation of Ted Williams with all other baseball player wants to be. America's Best BBQ contains recipes collected by the authors on their travels and networking. The book itself is like a piece of Americana, a glimpse into a subculture that most of us know only superficially.
Kirk Davis, want to be not only some incredible recipes for stocks, but also present us with fascinating characters and interesting places that readers who visit his or her journey.
I love the design and appearance of the book. It carries out its own atmosphere as one of the joints in the grill can. There is much here to sharpen the appetite of the reader and satisfy his curiosity. Open to any page and find classic neon, many carried signs, incredibly brilliant pictures food stains simulated BBQ sauce, wrapping paper, and some symbols that pork you've ever seen in one place.
Since the kitchen grill, this book is to be enjoyed slowly, so you can taste the flavors proferred by the authors.
At the end of the book a long speech, which is the pros and cons of gas to the fire with a table full of tips for both cooking schools. This section is so instructive that I read it twice.
America's Best BBQ is obviously a labor of love by the authors, a book at home atmosphere. I have no interest in trying to meat or a bull's testicles rattlesnake, but the cover there is probably something of interest for most readers.

By Page on Nov 7, 2009 | Reply

Client Review Amazon Vine ™ Program (What's this?) The book is great because it takes the best barbecue recipes from around the nation and fit into a book. However, there is a problem because all the recipes use specific ingredients to ensure their own region. Thus revenues are either done enough, or do you have to replace the ingredients. This cookbook is well organized and easy to read. He tells many interesting facts about the BBQ places around the world. My favorite recipe was Williamson Bros in Georgia. This book really makes you feel like you've been to every BBQ restaurant or you want that you were there, as you read.