Book Synopsis

Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQ's Big-Time Competition Brisket, Dirty Dick's Cajun Ribeye Roast, Meat Loaf for Lisa Marie, Kansas City--Style Pork Butt, Backyard Championship Ribs, Chicago-Style Rib Tips, Cured and Pecan-Smoked King Salmon, Dr. BBQ's Sweet and Spicy Pork Loin, Paradise Ridge Stuffed Lobster, and Sherry Butter Turkey, Pork Chops Rancheros. In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.