“I regard this book
as a major reference work for the serious barbecuer and griller…
“There are
detailed instructions for how to cook brisket, recipes for all the basic
rubs and sauces, numerous glossaries that define BBQ terms, and a great
section on what to do with pork. I recommend this book with all my
barbecued heart!”
James B. O’Malley
Fiery-Foods & BBQ
magazine
“If one had to teach a class on the
subject – Barbecue 101 perhaps – this is the book from which the class
would be taught.
“Stines goes to great lengths to cover a lot of information but he’s also
very efficient in how he does it. How he crams it all into 158 pages is
remarkable. He covers everything: regional styles, choosing your
equipment, terminology, all the food groups, food handling safety,
brining, spices and herbs, rubs and marinades, barbecue sauces, and more.
It’s really amazing how much ground he covers and the detail in which he
covers each topic.”
Doug Mosley
National Barbecue News
