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Dr. BBQ's Big-Time Barbecue Road Trip!, by Ray Lampe
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From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again―and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!
It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:
--Kansas City Style Brisket and Burnt Ends
--Smoked Cornish Hens Cozy Corner Style
--Barbecued Mutton ala Owensboro, Kentucky
--Beef Ribs in the Style of Powdrell's BBQ
--And much more!
Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure―but all barbecue, all the time!
- Sales Rank: #918015 in Books
- Published on: 2007-06-12
- Released on: 2007-06-12
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .58" w x 7.50" l, 1.11 pounds
- Binding: Paperback
- 272 pages
From Publishers Weekly
In this wildly uneven tome, veteran barbecue fiend Lampe, aka Dr. BBQ (Barbecue All Year Long, Big-Time Barbecue) crosses the country to explore local variations in low-and-slow cooking. Divided by region (Kansas City, Texas, the East, etc), Lampe offers reviews of and recipes for local specialties like Smoked Bologna and Barbecue Spaghetti, both from Memphis, as well as a Wisconsin cream soda-based barbecue sauce and Massachusetts Franken-Chicken. These culinary curiosities carry the book, along with anecdotes that provide tips and dispel myths (like common notions about sauceless 'que in Texas). Though more scrapbook than guide, there are enough recipes for dry rubs and sauces to get most barbecuers through a season. Other dishes, however, vary in their appeal; North Carolina Cheesy Cabbage is a gag-inducing smoked concoction of cheese, sausage, cabbage and half a squeeze bottle of Parkay margarine; Lampe's own Alamo Pie, a cross between a quesadilla and a s'more, makes one pause. Still, Lampe's method of smoking two pork butts simultaneously is a winner, and there is more than enough variation in these pages to stave off boredom. Though far from definitive, this book serves up regional quirks and curiosities will appeal to BBQ completists and culinary historians.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“Is there a Doctor in the smokehouse? There sure is! When you want expert advice on slow-smoked barbecue go see the only doctor you'll ever need, Dr. BBQ!” ―Guy Fieri, star of the food network's "Guy's Big Bite"
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
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By eddie wimbish
pit master very much info
2 of 3 people found the following review helpful.
Green Egg Lover
By mjd
This book provides everything you need to cook for all your guest. I love the recipes from all over the Bar-B-Que loving country and perfect for my Green Egg.
13 of 13 people found the following review helpful.
Really good book
By Mr. Greg A. Wilkinson
I was expecting a book mainly about a trip around to restuarants but it turned out to be much more.
Somehow Dr. BBQ managed to put out a book with four topics running together and at the same time! There is the cookbook portion, stories about regional bbq cuisine all intertwined with explainations of the barbecue competition circuits.
The recipies are for everything in the BBQ world, rubs, sauces, meats, beverages, side dishes, and desserts.
This is not a tour of every restaurant in each area but a
he hits the major ones and then hits a couple no one has heard of.
The book starts out with his tour of Kansas City. There is 16 topics in the Kansas City section, including the American Royal and KCBS itself. The restaurants each get a little write up.
Then he was off to North Carolina (because Kansas City and North Carolina are right next to each other, right?) He heads off with a friend to score each location. Oddly he does not score the KC locations.
Tennessee was next. Memphis in May is discussed as well as 'The Jack.'
Something else about the book sticks out in this section. He discusses the sterotypes of each style and tears it down if it isn't true. For example Putting slaw on a pork sandwich is considered a Carolina thing, however in Memphis you get slaw served on pork sandwiches. Locations are not scored again just discussed.
Now he heads off to Teaxas where he scores the locations again. It is done on a different scale as Carolina but scored none the less.
he then is off to the North Midwest, Illinois, Ohio, etc. and then to the South, the east, and even the west. No locations are rated but there is more the same - locations you may have heard from with some good recipes mixed in.
This would be a good book for any level of BBQer to pick up. A beginner could even start with it. Because of the diversity of the book it could become one of the handbooks of the BBQ world.
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