Pitmaster: Recipes, Techniques, and Barbecue Wisdom [A Cookbook]

This book is a work of art if you are into BBQ and cooking on fire. Beautifully presented and some great personal stories. A real compendium of great cooks and recipes. I’m enjoying working my way through it and very excited about cooking the duck and water melon BBQ sauce on New Year’s Eve.

Great product, lots of good ideas and recipes which are easy to follow for beginners

A lovely book and will be a great present. Some interesting recipes although not quite as many as I’d anticipated.

Bought for a gift for someone who loves barbecuing, they said it was brilliant

Excellent read. Loads of helpful hints and tips.

An absolute triumph of a recipie book for any meat lover. The book is extremely high quality with excellent images and descriptions. The recipes are easy to follow and understand with small fonts of added knowledge popping up here and there. If you are passionate about BBQ then this is an excellent purchase or gift that is great value for money. Highly recommend!

A great DAD birthday present. Now his meat will at least taste of something other than be dry! (Follow the steps for moist meat) Great book.

This is a beautiful book with some fantastic recipes.

Es ,un buen libro sobre el tema

Excelente libro, ayuda mucho a aprender nuevas técnicas y recetas para ir mejorando sabores

Si vous chercher un livre avec beaucoup de delicious recette acheter se livre

Bello, elegante, chiaro e semplice. Anche se in inglese le ricette sono comprensibilissime.

Delicious recipes and a great range. I’m in love with this book. They have a great string of contributors, too. My thoughts and pics on some of the dishes we tried: 1) Caveman T-Bones with Hellfire Hot Sauce – p 42. Perfection. The garlic jalapeno sauce is fantastic, and the simple steak treatment is just right. Total keeper from Steven Raichlen. 2) Classic Macaroni and Cheese – p 39. Super simple and very yummy. I did it just as instructed the first time, but next time, I’ll make it a few minutes early and keep it warm in the smoker for an extra layer of deliciousness. 3) Burnt Ends – p 95. Delicious. I’ve always made these with brisket, and had no idea you could use chuck roast. That’s awesome because you can watch for two cuts on sales flyers. I still used brisket point. The rub and sauce are yummy. 4) Texas Toast – p 141. Easy and yummy. I’d never included pepper in it before and that really makes it. My kids loved it. 5) American Whiskey (a collection of delectable sounding cocktails) – p 109. This one’s called a Bourbon Belle. Smooth, gorgeous summer sipper. 6) Jake’s Cowboy Beans (leftover brisket) – p 34. Ken “Jake” Jacobs. These are awesome beans, and substantial enough to be a main. I cut the red pepper flakes to 1 Tablespoon, and it was still plenty spicy. 7) Meat @ Slim’s Tiramisu – p 217. I laughed so hard when I saw that this tiramisu recipe is not made with ladyfingers, but Twinkies! It’s wonderful. Some others I have flagged to try: Juicy BBQ Chicken Breasts – p 22 * Classic Pulled Pork on a Kamado-style Ceramic Smoker – p 25 * Beef Barbecue – p 29 * Cornbread with Butter, Honey, and Sea Salt – p 37 * Gold Sauce – p 47 * North Carolina Table Sauce – p 60 * Pimento Cheese Spread – p 61 * Day Drinking with Sweet Tea – p 73 * Lexington-Style Cheerwine Pork Shoulder – p 79 with Cheerwine BBQ Sauce – p 80 * Hot Garlic Crunch Cream (for prime rib) – p 101 * 3-2-1 St. Louis Ribs – p 103 * Butcher Paper Brisket – p 119 * Hickory Smoked Turkey Breast – p 120 * Central Texas Beef Ribs – p 125 * Red State Sauce – p 129 * Salt and Pepper Spareribs – p 131 * The Smoke Shop Hot Links – p 133 * Bowl of Texas Red – p 136 * The Jambo Texan Sandwich – p 143 (leftover pulled pork, brisket, bologna chub, smoked sausage, and pork ribs) * Hometown Bar-B-Que Chinese Sticky Ribs – p 157 * Short Ribs and New England Lobster Roll – p 163 (leftover beef ribs) * Lakeside Smokers’ Rib Recipe – p 192 * Hot and Fast Pork Shoulder – p 199 * IQUE 180 Beef Brisket – p 205 * Competition-Style Beef Rib Eye – p 209 * Sonoran Hot Dogs – p 214 * I’ll update this as I play in the book more.