St. Martin’s Griffin, 2005, paperback, 302 pages, many recipes, about 50 B&W photos.
Very few people know barbecue and grilling like Ray Lampe and he’s got a room full of trophies to prove it. The former truck driver from the Chicago are writes just as he speaks, friendly, unassuming, and with an understated wit. Nothing snobby about Dr. BBQ.
His tips on technique and tools are scattered throughout the book. Here he is talking about Wisconsin Bratwurst, cooked the “right way”: “This is a subject I have researched for many years. Like much of my research, it involves me, a grill, a lawn chair, and a cooler of beer.”
He then wanders off into a lament on how his favorite beer, Old Style, changed when it went from being made in Lacrosse, WI, to when it was bought out by a big corporation. Then he gets around to the recipe. This much we can be sure of. His recipes will work.
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