Whether you’re interested in cooking the barbecue basics like Memphis-style ribs or the more advanced like smoking a whole hog North Carolina style, Andy Husbands and Chris Hart’s latest tome, Pitmaster, is the perfect reference material. Pitmaster: Recipes, Techniques, and Barbecue Wisdom explores barbecue through a lens of regional restaurant traditions (there’s a guest pitmaster in each chapter), specific tips for smokers (Weber, Offset, Kamado, etc.), spotlights on all the regional barbecue styles (Texas, KC, Carolinas) and pairings ranging from sides to cocktails. As with any cookbook, the information is only as good as the author, but Husbands and Hart will blow your mind with their BBQ knowledge. Husbands has multiple restaurants, cookbooks and competitive barbecue titles under his belt. Hart, also part of the IQUE BBQ team with Husbands, has a decade of competitive BBQ experience with multiple wins, a Chopped Champion win, and has prepared multiple James Beard House dinners. They’re like the Holmes and Watson of barbecue, and they want to pass their knowledge on to the rest of us.
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