America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More

Barbecue contests are severe organisation. Major competitions and celebrations now occur in twenty-eight states, and there are twenty BARBEQUE associations and societies throughout the nation devoted to motivating the art of cigarette smoking and grilling meat. While thousands of chefs compete for the best ribs or brisket, low-key yard BARBEQUE competitions are springing up all over the nation, providing amateur smokers the chance to end up being the community BARBEQUE king or queen.Arthur Aguirre's BARBEQUE team, Major League Barbecuing, has won almost twenty awards in his first 2 years of BARBEQUE competition, consisting of Grand Champ at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of rivals throughout the nation to provide the best rib, pit-fired poultry, brisket, and pulled pork recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this book has something for each BARBEQUE lover. In addition, readers will discover tips for preparing the perfect rubs, glazes, and sauces.