Dr. Bbq's Big-Time Barbecue Cookbook - (Dr. BBQ) by Ray Lampe (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>A champion from the barbecue circuit shares his secrets for perfect barbecue in a book that will win a blue ribbon from backyard chefs.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: <p/>Dr. BBQs Big-Time Competition Brisket<br>Dirty Dick's Cajun Ribeye Roast<br>Meat Loaf for Lisa Marie<br>Kansas City--Style Pork Butt<br>Backyard Championship Ribs<br>Chicago-Style Rib Tips<br>Cured and Pecan-Smoked King Salmon<br>Dr. BBQ's Sweet and Spicy Pork Loin<br>Paradise Ridge Stuffed Lobster<br>Sherry Butter Turkey<br>Pork Chops Rancheros <p/>In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><p>Praise for Ray Lampe <p/>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 <p/>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.<br>---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>The former truck driver from the Chicago area writes just as he speaks, friendly, unassuming, and with an understated wit. Nothing snobby about Dr. BBQ. His tips on technique and tools are scattered throughout the book. --<b>The Huffington Post</b><br><p/><br></br><p><b> About the Author </b></p></br></br><p>Ray Lampe, a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He lives in Lakeland, Florida.</p>
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