{"title":"BBQ Masterclass Cookbooks","description":"\u003cp\u003eThe pitmaster bibles. Low and slow brisket, ribs, pork shoulder and whole hog from the people who built modern barbecue: Aaron Franklin, Rodney Scott, Myron Mixon, Moe Cason, Matt Horn and more. If you only own one barbecue book, it should come from this shelf.\u003c\/p\u003e","products":[{"product_id":"12bonessmokehouse","title":"\"12 Bones Smokehouse: Updated Edition With More Barbecue Recipes from Asheville, NC\" - Bryan King, Angela King, Shane Heaver and Mackensy Lunsford","description":"\u003cp class=\"product-short-description text-large\"\u003e\u003cb\u003eEnjoy all the sought-after recipes from 12 Bones Smokehouse in Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eWhen 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn this newly updated edition of \u003c\/span\u003e\u003ci\u003e12 Bones Smokehouse\u003c\/i\u003e\u003cspan\u003e, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favourites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones most popular specials and desserts, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 Bones namesake ribs, pulled pork, smoked chicken, and other meaty goodness;\u003c\/li\u003e\n\u003cli\u003emore sides than you could possibly finish\u003c\/li\u003e\n\u003cli\u003epies, cookies, and even a cake or two to satisfy any sweet tooth\u003c\/li\u003e\n\u003cli\u003eIn this new edition - dozens of new recipes, including our best rib rubs and seasonal sauces!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"product-short-description text-large\"\u003e\u003cspan\u003eSpark the smoker and light up the grill; its time to make the most flavourful meals you've ever had.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBryan King is co-owner of 12 Bones Smokehouse with his wife Angela, and where Shane Heavner is the head chef. Over the past decade, 12 Bones has quickly grown into an Asheville institution known best for its rule-breaking take on barbecue classics, such as their Blueberry Chipotle Baby Back Ribs.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAngela King is the co-owner of Asheville, North Carolina's 12 Bones Smokehouse with her husband, David. 12 Bones has spent the last decade growing into a local institution by breaking the rules of barbecue.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eShane Heavner is the head chef of 12 Bones Smokehouse. Of the eatery, Bon Appétit wrote, 'Everything here is amazing, from the ribs to the corn pudding, but the BLT is ridiculous: house-cured brown-sugar bacon, fried green tomatoes, and pesto mayonnaise on thick slices of wheat bread.' Southern Living said, 'Blueberry-chipotle ribs—blasphemy or bliss? It's hard to imagine the traditional Southern favorite tweaked to such fruity\/spicy terms, yet the taste is terrific.'\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMackensy Lunsford is a food writer, journalist, and a former chef and restaurant owner. Lunsford also writes and develops recipes for The Coca-Cola Company.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009868692,"sku":"9780760362693","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780760362693.jpg?v=1654218315"},{"product_id":"pitmaster","title":"\"Pitmaster\" - Andy Husbands and Chris Hart","description":"\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBarbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEach chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter's offerings.\u003c\/p\u003e\n\u003cp\u003eMore books by this author\u003c\/p\u003e\n\u003cp\u003eAuthor bio:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAndy Husbands, the award-winning chef\/owner of Tremont 647 in Boston, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard Best Chef semi-finalist, Andy competed in the sixth season of Fox Television Network's Hell's Kitchen with Gordon Ramsay.Andy and Chris are the authors of Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":50009876116,"sku":"9781592337583","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/pitmaster.jpg?v=1506833080"},{"product_id":"franklinbarbecue","title":"\"Franklin Barbecue: A Meat-Smoking Manifesto\" - Aaron Franklin and Jordan Mackay","description":"\u003cp\u003e\u003cb\u003eA complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)-and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e\u003cbr\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge.\u003ci\u003eFranklin Barbecue\u003c\/i\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAaron Franklin is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including Best Barbecue in Texas from \"Texas Monthly\" and Best Barbecue in America from \u003ci\u003eBon Appetit.\u003c\/i\u003e Franklin is also the host of the PBS series \u003ci\u003eBBQ with Franklin.\u003c\/i\u003e He and Stacy live in Austin with their daughter, Vivian. JORDAN MACKAY is the wine and spirits critic for \"San Francisco\" magazine, and the coauthor of the James Beard Award winning \u003ci\u003eSecrets of the Sommeliers.\u003c\/i\u003e He lives in San Francisco.\u003c\/p\u003e\n\u003ch4\u003eIndustry Reviews\u003c\/h4\u003e\n\u003cp\u003e\"Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With \u003ci\u003eFranklin Barbecue\u003c\/i\u003e, he shares it all--in a book that, fortunately, you don't have to wait for.\"\u003cbr\u003e\u003cb\u003e--Anthony Bourdain \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god.\" \u003cbr\u003e\u003cb\u003e--Andrew Knowlton, restaurant and drinks editor, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way, ' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; \u003cbr\u003ethis book \u003ci\u003eis\u003c\/i\u003e Central Texas barbecue.\" \u003cbr\u003e\u003cb\u003e--Daniel Vaughn, barbecue editor, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and author of \u003ci\u003eThe Prophets of Smoked Meat\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!\"\u003cbr\u003e\u003cb\u003e--Adam Perry Lang, chef, restaurateur, and author of \u003ci\u003eSerious Barbecue\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"A complete meat-and brisket-cooking education from the country's most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.\"\u003cbr\u003e\u003ci\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":74824122388,"sku":"9781607747208","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/franklin-barbecue.jpg?v=1630020862"},{"product_id":"peaceloveandbarbecue","title":"\"Peace, Love and Barbecue\" - Mike Mills and Amy Mills Tunnicliffe","description":"\u003cp\u003eA one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.\u003cbr\u003e\u003cbr\u003eIn Peace, Love, \u0026amp; Barbecue - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.\u003cbr\u003e\u003cbr\u003eThrough conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best \"shrines, shacks, joints, and right-respectable restaurants.\"\u003cbr\u003e\u003cbr\u003eAlso included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.\u003cbr\u003e\u003cbr\u003eWith its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":840083406868,"sku":"9781594861093","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/peacelovebarbecue.jpg?v=1514421013"},{"product_id":"pitcueco","title":"\"Pitt Cue Co. The Cookbook\" - Tom Adams, Jamie Berger, Simon Anderson and Richard H. Turner","description":"\u003cp\u003eWith great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on feasts, meats, equipment and methods. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked rib of beef \u0026amp; bourbon bone marrow; Smoked pork belly, pickled apple, sausage hash \u0026amp; crackling; Chipotle \u0026amp; confit garlic slaw; Crispy pickled shiitake mushrooms; Rhubarb jelly \u0026amp; whipped custard; Bourbon \u0026amp; Coke pudding and so much more, it's all irresistibly delicious food to savour and share.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":1584977117204,"sku":"9781845337568","price":59.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/pitcueco.jpg?v=1520983792"},{"product_id":"everydaybarbecue","title":"\"Everyday Barbecue\" - Myron Mixon","description":"\u003cp\u003e“Barbecue is a simple food. Don’t mess it up.”\u003cbr\u003e \u003cbr\u003eAs the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride \u0026amp; Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!\u003cbr\u003e\u003cbr\u003eIn Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including:\u003cbr\u003e \u003cbr\u003e• The Essentials: Turning any backyard grill into a smoker—Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need\u003cbr\u003e• Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches\u003cbr\u003e• Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron’s Dr Pepper Can Chicken\u003cbr\u003e• Barbecue-Fried: Yes, first you smoke it, then you fry it—Baby Backs, Chicken Lollipops, Cap’n Crunch Chicken Tenders\u003cbr\u003e• Swimmers: Finger-Lickin’ Barbecue Shrimp-and-Cheese Grits, Smoky Catfish Tacos\u003cbr\u003e• Drunken Recipes: Bourbon Brown Sugar Chicken, Whiskey Grilled Shrimp\u003cbr\u003e• Barbecue Brunch: Pitmaster’s Smoked Eggs Benedict with Pulled Pork Cakes, Backyard Bacon\u003cbr\u003e• Plus, Salads and Sides, delectable Desserts, and Leftover inspirations! Baby Back Mac and Cheese, Tinga-Style Barbecue Tacos, Chocolate Cake on the Grill, and Grilled Skillet Apple Pie\u003cbr\u003e \u003cbr\u003eLoaded with nearly 150 recipes and mouthwatering photographs throughout, Everyday Barbecue serves up barbecue’s greatest hits (and more) in a fast, efficient way that you’ve never seen before.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13608520384587,"sku":"9780345543646","price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780345543646.jpg?v=1544661236"},{"product_id":"grillstock","title":"\"Grillstock - The BBQ Book\" - Jon Finch and Ben Merrington","description":"\u003cdiv\u003e\n\u003cdiv\u003ePrepare to be King of the Grill in your own backyard!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe pioneers of British barbecue bring you the ultimate guide to the grill.\u003c\/p\u003e\n\u003cp\u003e'Everything you need for a BBQ blowout in your backyard'\u003cbr\u003eEvening Standard\u003c\/p\u003e\n\u003cp\u003eGrillstock know a thing or two about low 'n' slow barbecue. They have been pioneers of the American barbecue scene in the UK since 2010 with their original BBQ and music festival, Grillstock, which sees top pit-masters compete from the world over, and their chain of smokehouses bringing truly authentic BBQ to cities across the UK.\u003c\/p\u003e\n\u003cp\u003eStacked with more than 100 recipes and revealing plenty of Grillstock secrets, Grillstock: The BBQ Book includes favourites from the Smokehouse menu, tips on mastering low 'n' slow style cooking, epic meaty feast ideas, and unique recipes from some of the world's best BBQ competition teams.\u003c\/p\u003e\n\u003cp\u003eWith chapters focused on the core meats of any great BBQ meal (Pork, Beef, Chicken and Ribs), a guide to the art of smoking meat, plus further chapters on burgers, fixin's (sides), rubs 'n' sauces and finally 'slurps', the book provides all you need to create everything from smokin' dinners for two to the ultimate BBQ feast.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003ePraise for Grillstock restaurants and events:\u003c\/p\u003e\n\u003cp\u003e'I'm still amusedly flabbergasted by my majorly American weekend of downhome flavour from back home (then) near my London home (now) feasting. Grillstock London was BBQ blast and a low and slow experience I look forward savouring again'\u003cbr\u003eChris Osburn Huffington Post\u003c\/p\u003e\n\u003cp\u003e'Proper barbecue heaven' \u003cbr\u003eDaily Mail\u003c\/p\u003e\n\u003cp\u003e'One of the 8 Best Rib Joints in Britain'\u003cbr\u003eEsquire\u003c\/p\u003e\n\u003cp\u003e'You may as well accept that you will leave with sauce splattered down your shirt and chin'\u003cbr\u003eMark Taylor Crumbs Magazine\u003c\/p\u003e\n\u003cp\u003e'Not strictly the UK's only serious competition BBQ meet but, in my own hopelessly biased opinion, the best, and, for fans of American low-and-slow meat cooking, about as much fun as you can have with your clothes on. You could almost be in Kansas'\u003cbr\u003eChris Pople, Cheese and Biscuits\u003c\/p\u003e\n\u003cp\u003e'Music festivals are good and all, but have you ever been listening to a band and thought, \"wow...I wish I was eating a big pile of meat.\" That's where Grillstock comes in, a magical place where hotdog eating contests, the best in bbq food, craft beer and live music come together'\u003cbr\u003eTopman\u003c\/p\u003e\n\u003cp\u003e'The real spirit of barbecue'\u003cbr\u003eMacs BBQ\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBiographical Notes \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Jon Finch and Ben Merrington met they discovered a shared passion for American barbecue food \u0026amp; culture. They have traveled the US researching their craft and cooking with the best of the best when it comes to smoked meat. In 2010 they staged the UK's original BBQ and music festival, Grillstock, which celebrates authentic American BBQ culture. In 2012 they opened their first Grillstock Smokehouse and now have a fast growing restaurant business across the UK, whilst still holding annual Grillstock BBQ and music festivals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":13634641100875,"sku":"9780751563016","price":49.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/grillstock.jpg?v=1548398808"},{"product_id":"southernsmokebymatthewregister","title":"\"Southern Smoke\" by Matthew Register","description":"\u003cp\u003eInformed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.\u003cbr\u003e\u003cbr\u003eFor years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. \u003cbr\u003e\u003cbr\u003eIn this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming \"the stall\" on large pieces of meat). He then explores iconic barbecue regions and traditions:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eStart off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.\u003c\/li\u003e \u003cli\u003eTravel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.\u003c\/li\u003e \u003cli\u003eThen take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eAnd, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.\u003cbr\u003e\u003cbr\u003eWhether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":31459409592395,"sku":"98780760364024","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/60256446_2287234814671419_7995108533769076736_o.jpg?v=1602645683"},{"product_id":"divaqsbarbecue","title":"\"Diva Q's Barbecue\" - Danielle Bennett","description":"\u003cp\u003eDiva Q, host of the hit TV show BBQ Crawl, brings us her backyard barbecue recipes, with more than 185 grilling favorites for absolutely everyone.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDiva Q's (aka Danielle Dimovski's) backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon (Diva Q's claim to fame), beef, fowl, seafood, sides, salads, slaws, breads and desserts, that take you from the basics to the best the barbecue world has to offer. Plenty of meatless options are included, including Portobello-Cheddar Burgers, Smokin' Good Sweet Potatoes with Bourbon Butter and The Ultimate Mac and Cheese.\u003cbr\u003eWith more than just recipes, Diva Q takes all the guesswork out of grilling for you, with guidance on everying from getting great char marks, to picking the right meat--and even points you to her YouTube videos online for extra help. If it's got anything to do with barbecue, Diva Q has got you covered!\u003cbr\u003eDiva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. So fire up the grill and invite your friends over--because life's too short for bad barbecue!\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":32634808827979,"sku":"9780147529824","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780147529824.jpg?v=1594950853"},{"product_id":"thebrisketchronicles-stevenraichlen","title":"\"The Brisket Chronicles\" - Steven Raichlen","description":"\u003cp\u003eIt all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eIn The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to 'cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003ePlus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eIncludes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":32660247248971,"sku":"9781523505487","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/O.jpg?v=1595507443"},{"product_id":"texasq-cheryljamison","title":"\"Texas Q\" - Cheryl Jamison","description":"\u003cp class=\"product-short-description text-large\"\u003eThe only book on Texas barbecue that goes beyond beef and brisket to cover pork, lamb, chicken, and seafood, celebrating the true variety of genuine \u003ci\u003eTexas Q\u003c\/i\u003e.\u003c\/p\u003e \u003cdiv class=\"product-description\"\u003eFor bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas!\u003cbr\u003e\u003cbr\u003eAmong the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City-whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q-none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive \u003ci\u003eTexas Home Cooking\u003c\/i\u003e and the original bible for backyard smoke-cooking, \u003ci\u003eSmoke \u0026amp; Spice,\u003c\/i\u003e knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.\u003cbr\u003e\u003cbr\u003eCheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused-via rubs and mops and sauces and spices-with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.\u003cbr\u003e\u003cbr\u003eFor blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.\u003c\/div\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":32971480268875,"sku":"9781558329713","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9781558329713.jpg?v=1606282417"},{"product_id":"rodneyscottsworldofbbq-rodneyscott","title":"\"Rodney Scott's World of BBQ\" - Rodney Scott","description":"\u003cp\u003eIn the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.\u003c\/p\u003e\n\u003cp\u003eRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston.\u003c\/p\u003e\n\u003cp\u003eIn this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eRodney Scott’s World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":33072658513995,"sku":"9781984826930","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9781984826930.jpg?v=1613701420"},{"product_id":"bigbobgibsonsbbqbook-chrislilly","title":"\"Big Bob Gibson's BBQ Book\" - Chris Lilly","description":"\u003cp\u003eWinners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.\u003cbr\u003e\u003cbr\u003eFrom dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.\u003cbr\u003e\u003cbr\u003eComplete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39328260653131,"sku":"9780307408112","price":43.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780307408112.jpg?v=1618988098"},{"product_id":"wholehogbbq-samjonesanddanielvaughn","title":"\"Whole Hog BBQ'' - Sam Jones and Daniel Vaughn","description":"\u003cp\u003eThe definitive guide to Carolina-style barbecue from Sam Jones, barbecue scion and third-generation owner of the legendary Skylight Inn in Ayden, North Carolina, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.\u003c\/p\u003e\n\u003cp\u003eThe definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39330250981451,"sku":"9780399581328","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/wholehog.jpg?v=1619056882"},{"product_id":"meat-mitch-bbq-revolution-cookbook","title":"“BBQ Revolution” - Mitch ‘Meat Mitch’ Benjamin","description":"\u003ch2\u003eBBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster\u003cbr\u003eby Mitch Benjamin \u003cspan spacing=\"none\"\u003e(Author)\u003c\/span\u003e \u003c\/h2\u003e\n\u003cp\u003eFrom classic, competition-winning recipes to boundary-pushing 'que, join the founder of Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements for a BBQ Revolution!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition. In this book, he throws open the doors to his kitchen (or as he calls it, his \"Mitchen\") and takes BBQ on a wild ride! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLearn the ins and outs of competition BBQ, including some of Mitch's award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTake a trip behind the scenes of Kansas City's Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails!\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNext up, some truly revolutionary BBQ. Leave your expectations at home as Mitch showcases recipes with reverse smoking, sous vide, and other techniques. Master non-traditional mains including smoked salmon, jackfruit, bone marrow, and much more.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eThere's never \"que\" much of a good thing! In a full chapter on making the most of smoked meat, Mitch whips up Japanese steamed buns; candied pork belly; and barbeque-stuffed tacos, quiche, and poutine.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLast but not least, Mitch shares some of his legendary sides and \"amusements.\" Think addictive pimiento cheese, deviled eggs, whoopie pies, and more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you're relatively new to BBQ or a seasoned pitmaster, you're sure to find new ideas, techniques, and flavors if you hang around with Mitch. What are you waiting for? Join the revolution! \u003c\/p\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":39604329349195,"sku":"9781592339952","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/919cEsA6r8L_1200x_30866172-1168-4ae1-a38c-285192524956.jpg?v=1638246227"},{"product_id":"smoke-shops-backyard-bbq-andy-husbands-william-salazar","title":"\"Smoke Shop's Backyard BBQ\" - Andy Husbands, William Salazar","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eThe Smoke Shop's Backyard BBQ presents barbecue (and BBQ-inspired) recipes from award-winning pitmaster Andy Husbands-perfect for tailgates, cocktail parties, and much more!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eHow do you improve on any celebration? Just add BBQ! Impress your friends, family, and co-workers with recipes from Boston's popular Smoke Shop restaurant.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eGather round as Andy Husbands and Will Salazar share their secrets in The Smoke Shop's Backyard BBQ. Start things off right with a variety of meats: pulled pork, chicken, pork belly burnt ends, baby back ribs, St. Louis Ribs, and The Smoke Shop's iconic Big Beef Rib. With a selection of their favorite sides, drinks, and desserts, it might seem like all you ever needed. But this is just the beginning. Subsequent chapters bring joy in the form of smokehouse flavor to a variety of different occasions:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAmp up your next cocktail party with BBQ peanuts, smoked trout, and country ham and egg on Texas Toast points, served alongside a big old bourbon punch bowl.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eThrow the ultimate tailgate featuring The Smoke Shop's Famous Wings, ham and pimento dip, ranch potato chips, and a killer hot dog bar with all the fixin's.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMake Taco Tuesday extra special with burnt ends ropa, pulled chicken thighs with guajillo peppers, Texas-style rice, smoked salsa, pulled pork quesadillas, and The Smoke Shop Guac.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAdditional chapters include a wedding party, kid's birthday party, and a winter holiday party to keep the good eating going all year round. Gather your friends and family: it's time for a BBQ-filled celebration!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMore books by this author\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAuthor bio:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAndy Husbands is an award-winning pitmaster who began developing his own unique style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, culminates Husbands' continued success and pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop the 'Best Barbecue Restaurant' according to Boston Magazine, and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAfter nearly three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on the sixth season of FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, who became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is a large contributor to Share Our Strength as well as an active board member of the Massachusetts Restaurant Association, who acknowledged him as the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection,and The Fearless Chef.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39621915377739,"sku":"9781592339020","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9781592339020.jpg?v=1640084437"},{"product_id":"smoking-meats-will-fleischman","title":"\"Smoking Meat\" - Will Fleischman","description":"\u003cp\u003e\u003cb\u003eGet your mouth watering with some Smoking Meat\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSmoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.\u003c\/b\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39621917737035,"sku":"9780241248287","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780241248287.jpg?v=1640084683"},{"product_id":"fire-and-smoke-a-pitmasters-secret-chris-lily","title":"\"Fire and Smoke, A Pitmaster's Secrets\" - Chris Lily","description":"\u003cp\u003eGrill like a pro with 100 expert recipes--and tips--in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWorld champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39688919220299,"sku":"9780770434380","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780770434380.jpg?v=1646094950"},{"product_id":"horn-barbecue-matt-horn","title":"\"Horn Barbecue\" - Matt Horn","description":"\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eAny backyard cook can master genuine smoke-cooked BBQ with the 70 amazing recipes--plus loads of tips, tricks, and down-home bar-b-q wisdom--in Horn Barbecue.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMatt Horn, one of Food \u0026amp; Wine's ten \"Best New Chefs\" for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare \"Michelin Guide Restaurant\" designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins' and inspired desserts and drinks. Now the restaurant's secret recipes, and many more from Matt's own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMatt's barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions--and recipes from them appear liberally in this book--but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eRookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. It includes:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003ePork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMatt's grandmother's amazing recipe for Smoked Oxtails\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eTexas-style Beef Brisket, in Matt's unique style\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, and Watermelon Salad\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eCrowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#666666\" face=\"Open Sans, Helvetica Neue, sans-serif\" style=\"color: #666666; font-family: 'Open Sans', 'Helvetica Neue', sans-serif;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eMatt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of African American barbecue in the US--an amazing yet often unknown history.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39748603838539,"sku":"9780760374269","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/9780760374269.jpg?v=1651236900"},{"product_id":"bludsos-bbq-cookbook-kevin-bludso","title":"\"Bludso's BBQ Cookbook\" - Kevin Bludso","description":"\u003cp\u003eThis is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles–based Bludso’s BBQ.\u003c\/p\u003e\n\u003cp\u003eKevin Bludso was born and raised in Compton, California, by a Black Panther–supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny’s legendary BBQ stand. In 2008, Kevin opened his own Bludso’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia.\u003c\/p\u003e\n\u003cp\u003eIn this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac \u0026amp; Cheese; and even desserts such as Mom’s Banana Pudding, Buttermilk Pie, and Kevin’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBludso’s BBQ Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis also a story about Kevin's family and community. It’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue.\u003c\/p\u003e\n\u003cp\u003eThis is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39823660515403,"sku":"9781984859556","price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/bludso.jpg?v=1660101906"},{"product_id":"hardcore-carnivore-pitmasters-log-book","title":"Hardcore Carnivore \"Pitmaster's Logbook\"","description":"\u003cp\u003eIntroducing the Hardcore Carnivore Pitmaster Log Book.\u003c\/p\u003e\n\u003cp\u003eThis quality journal is not only stylish but extremely practical - made from stone paper which makes it tear resistant, blood proof, grease proof and sweat proof. \u003c\/p\u003e\n\u003cp\u003eRecord \u0026amp; document the finer details of your cook using our recipe templates, in a book that's sturdy enough to be passed down for generations.\u003c\/p\u003e\n\u003cp\u003eThis 8x5\" logbook includes 50 blank templates, and a generous section for general notes with lined pages, perfect for all other meat-related records and musings.\u003c\/p\u003e\n\u003cp\u003eAdditional features include: page marker ribbon, elastic closure, pen holder and luxury faux leather finish.\u003c\/p\u003e","brand":"Hardcore Carnivore","offers":[{"title":"Default Title","offer_id":45138148393268,"sku":"14009","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/pitmaster_logbook-1_2000x_e42958ae-c512-4c32-a318-713153d0248f.jpg?v=1684217397"},{"product_id":"guga-breaking-the-barbecue-rules-gustavo-tosta","title":"Guga: Breaking The Barbecue Rules\" - Gustavo Tosta","description":"\u003cp\u003e\u003cstrong\u003eA bold new cookbook from the most adventurous BBQ guru on YouTube.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are lots of barbecue gurus out there, but Guga (aka Gustavo Tosta) does it just a bit differently and bit more boldly. Through his popular Guga Foods YouTube channel, Guga teaches his fans how to make out-of-this-world barbecue, as well as incredible sides, sandwiches, tacos, sauces, and more. In Guga: Breaking the Barbecue Rules, Guga shows readers how to make traditional barbecue recipes like smoked brisket, Texas-style ribs, and steak, but he also adds his larger-than-life flair to recipes like picanha (a Brazilian specialty), Korean-style chicken wings, and sweet-and-spicy pork belly. In addition to barbecue recipes, this beautiful cookbook contains recipes for sides like smoked mac and cheese, Japanese potato salad, and elotes (grilled Mexican street corn), fried bacon bread knots, and even Brazilian deep-fried bananas. Guga will teach even the most seasoned barbecue connoisseurs some new tricks, and beginning enthusiasts will learn how to take barbecue to an entirely different level. This is not just another barbecue book!\u003c\/p\u003e\n\u003cp\u003eHere's what's inside:\u003cbr\u003eOver 90 amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more! Beautiful photography throughout the book.Expert cooking tips and tricks that Guga’s fans have come to love and appreciate.Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"c-author-about__name\"\u003e\u003ca href=\"https:\/\/www.penguin.com.au\/authors\/gustavo-tosta\"\u003eGustavo Tosta\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"c-author-about__desc is-open\"\u003e\n\u003cp\u003eGuga (aka Gustavo Tosta) and his wildly popular Guga Foods YouTube channel are known for teaching fans how to make both classic recipes as well as more adventurous recipes for incredible barbecue that is out of this world. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGuga: Breaking the Barbecue Rules\u003c\/i\u003e, Guga teaches readers how to make classic smoking and grilling recipes along with amazing sides, sandwiches, seasonings, rubs, and sauces that all feature Guga's fun and bold approach to cooking with smoke and fire. With his energetic and enthusiastic approach to all things BBQ, Guga encourages his fans and followers to try new things and never be afraid to fail. Featuring over 90 incredible recipes as well as simple tips and tricks that will teach fans everything Guga has learned through the years, this is not just another barbecue book!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":45260750127412,"sku":"9780744060805","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/9780744060805.jpg?v=1685510046"},{"product_id":"franklin-smoke-wood-fire-food-aaron-franklin-and-jordan-mackay","title":"\"Franklin Smoke: Wood. Fire. Food\" - Aaron Franklin and Jordan Mackay","description":"\u003cp\u003e\u003cstrong\u003eThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. \u003c\/p\u003e\n\u003cp\u003eThe trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.\u003c\/p\u003e\n\u003cp\u003eFeaturing detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from “How do I smoke a whole turkey?” to \"What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAARON FRANKLIN is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from \u003c\/span\u003e\u003ci\u003eGQ\u003c\/i\u003e\u003cspan\u003e to \u003c\/span\u003e\u003ci\u003eBon Appétit\u003c\/i\u003e\u003cspan\u003e. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Franklin makes regular TV appearances on \u003c\/span\u003e\u003ci\u003eBBQ Pitmasters\u003c\/i\u003e\u003cspan\u003e, and will star in his own PBS program, \u003c\/span\u003e\u003ci\u003eBBQ with Franklin\u003c\/i\u003e\u003cspan\u003e, in spring 2015.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":45260750520628,"sku":"9781984860484","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/9781984860484.jpg?v=1685510077"},{"product_id":"bbq-a-with-myron-mixon-myron-mixon","title":"\"BBQ \u0026 A with Myron Mixon\" - Myron Mixon","description":"\u003cp\u003eHave you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how?\u003cbr\u003e\u003cbr\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBBQ\u0026amp;A with Myron Mixon\u003c\/i\u003e, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Authors\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMyron Mixon is a four-time world barbecue champion and has won more than 200 grand BBQ championships, resulting in over 1,800 total trophies, 30 state championships, 8 Team of the Year awards, and 11 national championships. He is the New York Times bestselling author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMyron Mixon's BBQ Rules, Smokin' with Myron Mixon\u003c\/i\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEveryday Barbecue\u003c\/i\u003e, and the star of Discovery's BBQ Rules and BBQ Pitmasters. He lives in Unadilla, Georgia, where he is also the mayor.\u003cbr\u003e\u003cbr\u003eKelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.\u003c\/p\u003e\n\u003cdiv id=\"industry-reviews\"\u003e\n\u003ch4\u003eIndustry Reviews\u003c\/h4\u003e\n\u003cp\u003e\"Get your MBA in BBQ from one of the MVPs in the business. The info is rock-solid--even I learned a thing or two.\"--Steve Raichlen \"author of the Barbecue! Bible cookbook series and host of Project Fire and Project Smoke on PBS \"\u003cbr\u003e\"I've been waiting for this. Someone has finally written the book on how to cook championship barbecue, the kind that wins money in competitions. But not just someone: Myron Mixon could build a battleship if he melted his trophies. And, in case you are still hungry, he shares his secrets for sides and seafood and all of the essential dishes in the classic barbecue canon.\"--Meathead Goldwyn \"barbecue whisperer, hedonism evangelist for AmazingRibs.com, and New York Times bestselling author \"\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":47397510742324,"sku":"9781419727023","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/bbq-a-with-myron-mixon.jpg?v=1704274679"},{"product_id":"cool-smoke-the-art-of-great-barbeque-tuffy-stone","title":"\"Cool Smoke: The Art of Great Barbeque\" - Tuffy Stone","description":"\u003cp\u003e\u003cb\u003eSix-time Barbecue World Champion Tuffy Stone’s complete guide to barbeque\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFlame, smoke, and meat―these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone, six-time World Champion Pitmaster, co-host and judge of Destination America’s \u003ci\u003eBBQ Pitmasters\u003c\/i\u003e, and past owner of the award-winning Q Barbecue restaurants―has mastered it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003ci\u003eCool Smoke\u003c\/i\u003e is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue knowledge including: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e- How to choose the right cooker\u003cbr\u003e- The best way to trim a cut of meat \u003cbr\u003e- How to prepare your own brines, rubs, and sauces\u003cbr\u003e- Insider tips and hints for taking on the competition circuit\u003cbr\u003e- Over 100 creative, delicious recipes to make you a barbecue master\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue- the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are recipes for Corn Pudding with Poblano Pepper, and Collard Greens with Pepper Relish, along with delicious desserts like Frozen Coconut Lime Pie and Pineapple Hot Dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFor backyard barbecuers who are interested in taking on the competition circuit, \u003ci\u003eCool Smoke \u003c\/i\u003eoffers tips and tricks from one of the best in the business. Stone’s competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. \u003ci\u003eCool Smoke \u003c\/i\u003egives a look behind the scenes and offers advice on creating the perfect competition turn-ins that have made Stone a World Champion six times over. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eWith mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone’s \u003ci\u003eCool Smoke\u003c\/i\u003e is the definitive guide to all things barbecue.\u003c\/span\u003e \u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":47397510906164,"sku":"9781250137845","price":49.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/A1OfPSwBBLL._SL1500.jpg?v=1704274447"},{"product_id":"myron-mixons-bbq-rules-myron-mixon","title":"\"Myron Mixon's BBQ Rules\" - Myron Mixon","description":"\u003cp\u003e\u003cb\u003eThe\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003ebestselling author and star of Destination America's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBBQ Pitmasters\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003egoes back to the basics of backyard pit barbecuing with\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMyron Mixon's\u003c\/i\u003e\u003ci\u003eBBQ Rules\u003c\/i\u003e, offering readers essential old-school barbecue techniques and 50 classic recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn barbecue, \"old-school\" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward instruction, America's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. 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You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":47468322980148,"sku":"9780544018464","price":69.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/meathead.jpg?v=1705566219"},{"product_id":"big-moes-book-of-bbq-moe-cason","title":"\"Big Moe's Book of BBQ\" - Moe Cason","description":"\u003cp\u003ePit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.\u003c\/p\u003e\n\u003cp\u003ePit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.\u003c\/p\u003e\n\u003cp\u003eHaving competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. 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Recipes include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFall-apart tender Texas brisket\u003c\/li\u003e\n\u003cli\u003eSweet and spicy pork ribs\u003c\/li\u003e\n\u003cli\u003eSmoked pork shoulder\u003c\/li\u003e\n\u003cli\u003eHawaiian Burgers with pineapple, soy sauce, and feta cheese\u003c\/li\u003e\n\u003cli\u003eSpicy mac-n-cheese\u003c\/li\u003e\n\u003cli\u003eCollard greens\u003c\/li\u003e\n\u003cli\u003eCornbread\u003c\/li\u003e\n\u003cli\u003eHomemade black-eyed peas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"product-short-description text-large\"\u003e\u003cspan\u003e\u003cbr\u003eFilled with unique and flavorful recipes, this delectable cookbook will help you unlock the secrets of amazing barbecue flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":48215237591348,"sku":"9781426223525","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/9781426223525.jpg?v=1726029836"},{"product_id":"the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-meathead-goldwyn","title":"\"The Meathead Method - A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking\" - Meathead Goldwyn","description":"\u003cp\u003e\u003cstrong\u003e“The only book on outdoor cookery you’ll ever need.” —Alton Brown\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmazon May 2025 Best of the Month Pick\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Meathead Method\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eis where barbecue goes next.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIn the follow-up to his\u003cem\u003e New York Times\u003c\/em\u003e bestseller \u003cem\u003eMeathead\u003c\/em\u003e: \u003cem\u003eThe Science of Great Barbecue and Grilling,\u003c\/em\u003e BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. \u003cem\u003eThe Meathead Method\u003c\/em\u003e is a toolbox to elevate all your cooking, outdoors and indoors.\u003c\/p\u003e\n\u003cp\u003eLearn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!\u003c\/p\u003e\n\u003cp\u003eYou’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe secret recipes of competition champions\u003c\/li\u003e\n\u003cli\u003eThe Ultimate Prime Rib\u003c\/li\u003e\n\u003cli\u003ePho with Leftover Brisket and Smoked Bone Broth\u003c\/li\u003e\n\u003cli\u003eMussels on Smoked Fettucine\u003c\/li\u003e\n\u003cli\u003eMiso Maple Black Cod à la Nobu\u003c\/li\u003e\n\u003cli\u003eVichyssoise\u003c\/li\u003e\n\u003cli\u003eImproved Nashville Hot Chicken\u003c\/li\u003e\n\u003cli\u003eRed Pepper Risotto\u003c\/li\u003e\n\u003cli\u003ePineapple Foster\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":48942661665076,"sku":"9780063272842","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/files\/meatheadmethodbook-815x1024.webp?v=1762832208"},{"product_id":"texas-bbq-veronica-meewes","title":"\"Texas BBQ\" - Veronica Meewes","description":"\u003cp\u003e\u003cstrong\u003eSink your teeth into the ultimate celebration of Texas barbecue—a captivating collection of essays, stunning photography and rich storytelling that brings this legendary culinary tradition to life. 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