John Willingham's World Champion Bar-B-Q: Over 150 Recipes and Tall Tales for Authentic...

John Willingham, Author William Morrow Cookbooks $27.5 (256p) ISBN 978-0-688-13287-3
Willingham, who competes in contests nationwide, moves in a subculture where serious barbecuers guard their recipes like the most valuable of trade secrets. He defines barbecue, in contrast to grilling or roasting, as cooking meat at 250 degrees or lower for a long time with indirect heat. He encourages 'cuers to build their own cookers and to use wood fuel rather than charcoal. No gas, please. Recipes (more than 150) kick off with starters and breads (using mostly indoor methods) and reach a section called Slow-Cooked Heaven--Real Barbecue, which contains Willingham's World-Champion Ribs: beef, pork or lamb rib slabs marinated and massaged with a dry rub, refrigerated for 12 hours and cooked at 250 degrees for up to five hours. World-Champion Brisket cooks for up to 10 hours at 210 degrees. For those unable (or unwilling) to build or buy a serious barbecue cooker, Willingham provides a recipe for Screamin' Mean Oven-Roasted Beef Barbecue, a three-hour chuck roast. Among the unusual ploys for standard backyard grills is Dancing Chicken, in which the bird is grilled with a half-full can of beer in the cavity. Although he provides many sauces, rubs and marinades, Willingham emphasizes the authentic barbecue cooking process, which makes his book most useful to those with the space and time for a serious commitment to 'cuing. (May)
Reviewed on: 05/20/1996
Release date: 05/01/1996
Show other formats
FORMATS
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.