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Old 05-04-2005, 08:35 AM   #1
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BBQ USA

Anyone else have BBQ USA by Steven Raichlen? I picked it up this weekend, it's well worth the $20. It has over 450 recipes and definitions of all the different types of BBQ styles and methods of cooking.
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Old 05-04-2005, 08:47 AM   #2
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IMHO it is his best book The bible is great but has alot of exotic ingredients
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Old 05-04-2005, 08:57 AM   #3
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Larry, BBQ USA is my favorite Raichlen book. In addition to the great recipes, I particularly enjoy the BBQ history that is in this book. Great sidebars and articles on BBQ Joints, restaurants, and pioneers of BBQ.

A perfect blending of the modern and "traditional" methods of BBQ.

Check out Raichlen's show on PBS on Saturday's. All of this years shows highlight receipes from the BBQ USA book. Last week he did Oklahoma Style Brisket and also cooked a rotisserie pork shoulder. I'm sure Susan caught that show, wherever she is.
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Old 05-04-2005, 09:14 AM   #4
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Quote:
Originally Posted by Sledneck
IMHO it is his best book The bible is great but has alot of exotic ingredients
It's the only one of his books I have. Lots of great recipes!
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Old 05-04-2005, 10:13 AM   #5
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Well I guess I have to go a side from the "normal" here. It is a well written book and does contain many good recipes. I think it focuses a little bit too much on the commercial side of barbecue. Hay the guy is a genius when it comes to business. Would you pay 2,351.90 for a single occupancy to attend BBQ-U school at the Greenbriar? I certainly would not. For what? I just can't but help thinking this is a BBQ yuppie school for those who have not a clue of what bbq is or should be.Now lets be honest, If you went there,Would you come home with more knowledge than you have now? Yes you would! You might say " that was a waste of 2500 bucks! " I personally think C.Clark "Smoky" Hale said it best " The best barbecue in the world is cooked in somebody's backyard: not in restaurants - not in contests" (The Great American Barbecue & Grilling Manual) How many times have you gone out to eat and ordered a steak, Come to find out when they serve it to you, You look at it and think hell, I can do better at home. That's the beauty of his books. He can make any one feel like a real barbecue god. I would hope that most of the people that have a clue would not be sucked in by Steven Raichlen. I think of as " If you have a reputation of being a early riser, You can sleep till noon"
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Old 05-04-2005, 10:18 AM   #6
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I haven't read that book...I would not pay $2500 to go to any class for Que when I can get all the info I need right here!! All these guys are good at what they do...I would rather take advice from Steve on Que than Bobby Flay!

This thread should not take on a anti-Flay flavor...keep it on the book please!!
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Old 05-04-2005, 10:23 AM   #7
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I am going to paul kirks class in june and its only $200. I think just hanging with a bunch of que heads can be a wealth of info
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Old 05-04-2005, 10:24 AM   #8
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Don't even get me started on Flay. I had the pleasure of meeting Jack McDavid (Jacks Fire House) Know what? He parboils his ribs! Yuck! He does cook with wood. A small consolation to boiled ribs. But he sells a ton of them.
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Old 05-04-2005, 10:26 AM   #9
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I have eaten at his Mesa Grill restaurant in NYC and the food was awesome. I think its his personality that gets most people.
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Old 05-04-2005, 10:36 AM   #10
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Quote:
Originally Posted by Sledneck
I am going to paul kirks class in june and its only $200. I think just hanging with a bunch of que heads can be a wealth of info
$200 is fine and I think you will get a lot of knowledge from that kind of class...$2500 is a little much for me
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