From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed! It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as: --Kansas City Style Brisket and Burnt Ends --Smoked Cornish Hens Cozy Corner Style --Barbecued Mutton ala Owensboro, Kentucky --Beef Ribs in the Style of Powdrell's BBQ --And much more! Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure—but all barbecue, all the time!

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: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros 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.

Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ. "Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read."--Publishers Weekly

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.

More than eighty recipes for grilling, smoking, roasting, and baking on the world’s top-selling kamado-style cooker by the bestselling author of Flavorize. Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it’s been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he’s cooked in his 30-year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ’s Smoked Meatball Gumbo. Baking is where you’ll learn how to make Dr. BBQ’s favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.

Open Virgil's Barbecue Road Trip Cookbook and you'll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil's has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters. Virgil's Barbecue Road Trip Cookbook has the instructions you need for anything you're in the mood for: get serious and do some smoking, in either a basic kettle grill or dedicated smoker, or stay casual and sample some rubs and marinades for succulent grilled meat, fish or vegetables. You'll make --Beef: from True Texas Brisket to Chicken Fried Steak with Country Gravy to a Kansas City Burnt Ends Sandwich --Pork: from Baby Back Ribs to Boston Butt (the Virgil's Way) to Slow-smoked Ham --Poultry: from Classic Pulled Chicken to Kansas City Fried Chicken to Jerk Chicken --Rubs, Marinades and Sauces: from Virgil's meal-making Universal Flour to Carolina Vinegar Sauce to Alabama White Barbecue Sauce Surrounded by unstoppable sides and sweets, such as Southern Accent Cheddar Grits, Georgia Pecan Rice and Virgil's Perfect Banana Pudding, Virgil's barbecue is about to change the way you eat and entertain: this food will make you happy!

The all-American food as it's never been seen before--histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue's four major regional styles.