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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.
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.
Das Buch gibt einem einen klasse Einblick in "real us contest bbq-ing". Die hier dokumentierten "Leidenswege" zum "mindblowing bbq receipt" der Autoren (u. Teamleader) spiegeln das schon exzessive Suchen nach der "perfekten Mischung aus hochwertigen Zutaten, der bestmöglichsten Hardware und langjährige Erfahrungswerte wider.
Wer sich schon mal mit dem Thema BBQ im Sinne des Erfinders auseinandergesetzt hat und nach weiterer Inspiration sucht wird von den teilweise sehr umfangreichen Rezepten (Contestbereich) positiv bereichert sein.