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This review is from: Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competitions in the World (Flexibound)
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.