America’s Best BBQ by Ardie A. Davis and Chef Paul Kirk (Andrews McMeel, 2009) features 224 pages, paperback, 100 recipes, and hundreds of color photos.
This wholly wonderful book is meant as a cookbook, as described in the subtitle “100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants”.
But it is much more. Davis and Kirk probably have visited more barbecue joints than anyone I know, and they know the good stuff from the bad. For this book they have picked some of the best barbecue restaurants, describe them, and share a recipe. Davis and Kirk are not professional photographers, but their snapshots do a fine job of conveying the ambiance of the restaurants, the personalities of the people, and the taste of the food. I have used it more than once as a reference when I hit the road, and they have never steered me wrong.
The narrative is folksy and personal. Here they are discussing pig snoot sandwiches: “Ardie hasn’t made it through a whole snoot sandwich yet, even after downing a shot of Pig’s Nose Scotch first. Paul downs them with gusto reminiscent of a New Yorker eating clams or oysters on the half shell Ardie says they taste like bacon fat with barnyard rub. When he gets to the whiskers, he stops and orders a tenderloin sandwich or a cheeseburger.” Yes, they offer a recipe that even Ardie will eat.
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators