Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Won the Biggest, Baddest BBQ Competition in the World

This is a great book if you are looking for competition grade BBQing methods and recipes.-Over the years I have shifted from the "more is better" camp to the "less is better" camp. That being said, a lot of these recipes (although they look amazing) are very involved for the casual BBQer such as my self. Don't get me wrong, I can cook like a mad man but with years of experience came the conclusion that the less effort I put into a cook, the better the results.-They have a brine in this book that has what appears to be well over a 20 ingredients...My brine of Kosher salt, sugar and water works just fine for me. My chicken is super moist and tastes like chicken, kissed by smoke and seasoned to enhance its natural flavors. Not to mention the cost involved in putting together something so elaborate, the time involved and an outcome that although may be slightly better than the basics, isn't nearly as "time and effort" efficient. But it's that edge that wins competitions. Plus when one of those massive undertakings fail to please? Well, that really stinks...and it happens. So I don't try to make competition grade Q at home, I make "better than anyone else in the neighborhood...Q" hehehehe.-Now if you are trying to break into the circuit or love going nuts with all kinds of ingredients and techniques...then this book is for you. The average Joe can pick up a lot of good things from this book but there are other books that are a little more in-line with "Backyard BBQ"...Which is the name of a great book for the casual Qer looking to go beyond the basics but not into the stratosphere of technicality.-Again, not slamming the book, just calling it like it is. This is a good book to add to a collection but if you're just starting out and want one book to nail down the basics with room to experiment; this may prove to be a bit overwhelming.-Hope this helped.

Good book, fun to read and think about food.I made the brisket recipe exactly as described and got the comments:"This is the best brisket you've ever made"It was the 20-25th time making brisket for that person so this is a big compliment.Strong recommendation from me.

I made my first recipe from this book: "The American Royal 1st Place Beef Brisket". I started with this one because it appeared to be one of the easier recipes to follow (less steps, easily found ingredients, etc.) and I have experience with this challenging piece of meat. I've probably smoked brisket around 10 times or so within the last year - following a variety of different recipes. This one was the best! It was the most tender and the most flavorful brisket I've ever made! My wife and kids also loved it.Though I agree with other posts that some of the recipes in this book look to be complex and unrealistic to make, if just one or two recipes are as good as this one, it was well worth the price of the book!

Purchased this book several months ago. Waited until now to post as I wanted to try the recipes. Great recipes, but not your run of the mill barbecue book! They are more complex and need time. But if you follow the recipes, your experience will be well worth it. I actually eat on a regular basis in the Boston restaurants associated with the author.

when i started getting into bbqing and smoking, i purchased several books, this one being one of them. I find that its easier to follow directions in this book a little better then some of the others. It has alot of pictures that are helpful for figuring out what your meat should look like while prepping and such.. By the way i absolutely love the pulled pork recipe, everyone in my family was so shocked how great it tastes and noone dares to put bbq sauce on it! (im actually 8 hours into a pork shoulder cook right now). I tried following some recipes from myron mixons book but it seems like all he cares about saying about how much better he is than anyone in the world at bbqing

Very excited to get this book! Then came disappointment. I found most of the recipes and techniques very complex and difficult to follow. The ensuing flavors were unfamiliar and in some instances unenjoyable. I admit it could be my lack of experience with the methods etc... but after all the wild spices and ingredients I endlessly searched out and acquired I was braced for WOW. Not so much

My copy of Wicked Good Barbecue arrived earlier in the week. I've been looking forward to this book since I first hear about it on the BBQ Brethren forum last fall. I pre-ordered as soon as that option was available. Sometimes when you look forward to something for that long when it finally happens it can be anti-climactic. That is definitely not the case with Wicked Good Barbecue! As soon as the book arrived I flipped through it and was thrilled with the amount and quality of information and recipes. Andy and Chris are well known on the competition BBQ circuit and are world champions, so I expected some good information on competition BBQ, but I didn't expect the depth and quality of the information. I've already picked up a couple of things that I will try out before our competition season starts. I also didn't expect the creativity in the recipes. Whether you're a BBQ novice or a veteran competition cook there is something in this book for you. Besides the more traditional BBQ recipes there is some very inventive fusion of BBQ and modern cooking techniques like the "Smoke-vide" Beef Ribs with Blues Hog Foam. I can't wait to try this recipe! The book also includes a very good selection of side dishes and desserts to accompany your BBQ.In addition to all of the great information, the photography in this book is excellent! Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World

This book presents barbecue plus: nothing so simple as putting a few burgers and sausages over a charcoal grill, but making dry rubs, marinades and sauces that promise to produce exceptional barbecue and excellent flavours. One of the differences is using the barbecue for slow cooking and smoking, which requires something above the average back garden rig you get down the shops each summer. The food in this book takes time to plan, prepare and cook, but it looks worth it and is a book to explore if only because of the wide range of techniques and methods the authors employ - a flowerpot barbecue, for instance or the use of a smoker. The authors are award winning barbecue chefs: my interest in this book is through the desire to cook well and avoid the burnt offerings that are usual each summer and to produce a product of quality. I think that this book will help to achieve this goal, but one must be prepared to take time and put some effort into the task: I think it is worth it and, for this reason, recommend the book. The recipes are clearly described and explained, with some good photography that makes the food look appealing - you can almost taste it from the page! It also contains recipes for desserts.

While it gives some good advise, I would recommend the Salt Lick BBQ book and the Webber series of BBQ books as a better purchase for those seeking to gain insight into the world of BBQ (Salt Lick) and learn technique (Webber).

Wicked Good Barbecue is the book at all People that like real BBQ must have. This gives you a run thought of just what you need to do to make competition BBQ and make it easy for you to do at home. If you like packet burgers and cheap sausage this book is not for you but if you like of even like the idea of real American BBQ and also some really great quirky ideas like the BBQ scotch egg. Great Book worth every Pound.

Good content with plenty of unusual recipes and tasty looking sauces. Bring on the warm weather!!

If you take your barbecues seriously and also want to get the best out of a kettle barbecue or smoker, this is an important book, though some of the rubs and marinades may be more to the American than the British palate.