About this item
Beef versus pork, dry rub or wet, Texas and the rest -- it's no secret that American barbecue is the subject of heated regional rivalries and debate. While you don't need to pick sides to prep and smoke competition-worthy ribs, briskets, and other favorites, it never hurts to learn secrets that America's award-winning pitmasters took years to unlock. With Be the BBQ Pitmaster, you'll elevate your backyard barbecue with advice, anecdotes, and recipes from professional pitmasters representing diverse regions, cultures, and barbecue styles. Straightforward illustrations and advice for selecting woods and meats, or trying new spices and techniques Step-by-step instructions and insider tips for smoking beef, pork, poultry, and other proteins Authentic recipes and secrets from award-winning pitmasters who represent the best in American barbecue Additional recipes to fill your plate with classic sides, inspired salads, and swoon-worthy desserts A detailed guide and FAQ for moving beyond the basics to enter BBQ competitions with your own winningest recipes .
About the Author
WILL BUDIAMAN is a New York City-based freelance writer and recipe developer.He is a graduate of the International Culinary Center and is the recipeeditor for Blue Apron. Previously, he served as a recipe tester for Maple, workedas a web producer for Bon Appétit and Epicurious, and was a recipe editor at TheDaily Meal, where he ran the test kitchen. Will has written four other cookbooks,including another book about barbecue, "Real BBQ: The Ultimate Step-by-StepSmoker Cookbook." To learn more, visit willbudiaman.com.