Extreme Barbecue: Smokin' Rigs and Real Good Recipes

Part travelogue and part cookbook, Huntley and Lednicer's profiles of American barbecue aficionados deserves a spot on the shelf next to any avid outdoor cooker's library of favorites. The authors, members of the Kansas City Barbecue Society, are well-versed in regional styles and methods, giving equal space to all approaches. Offering close to a hundred recipes for everything from a Trashcan Oyster Roast and a surprisingly frog-free Frogmore Stew (essentially a low country boil) to traditional Brisket and Baked Beans, the dishes are varied and many can accommodate groups of twenty or more. But the real find here is the people doing the cooking: Huntly and Lednicer sought out barbecue fans around the country who employ everything from cardboard boxes to converted commercial pizza deck ovens in their quest for the best barbecue. Their stories (including one in which an entire pig catches fire) entertain and educate, though those looking for specific instructions on recreating these homegrown contraptions will find crucial details lacking. Still, it's rare to find a new take on this well-worn topic, and the authors do an admirable job bringing together colorful characters, inventive techniques and lip-smacking food, making this great for reading while you wait for the ribs to get done.