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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

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1 Burnside Cooking and Food- Barbecue Grill Cookouts

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This title in other editions

Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard

by

Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard Cover

 

Synopses & Reviews

Publisher Comments:

Dr. BBQ's Awards

2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket

2004 Jack Daniel's World Championship, Honorable Mention Brisket

2004 Lakeland, Florida, Pig Festival, Reserve Champion

2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket

2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket

2003 American Royal Invitational, Honorable Mention Pork

2003 Kentucky State Championship, Grand Champion, 1st Place Brisket

2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken

2003 Liberty Bell BBQ, 1st Place "180" Beans

2003 Mount Vernon, Illinois, State Championship, 1st Place Pork

2003 Arcadia, Florida, Farm Fest Grand Champion

2002 Grant, Florida, Q-Fest Champion

2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice

2002 Wilson County, Tennessee, State Championship, 1st Place Ribs

2002 Michigan State Championship, 1st Place Sausage

2002 Cairo, Illinois, State Reserve Grand Champion

2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket

2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork

2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket

2001 Wilson County, Tennessee, State Championship, 1st Place Ribs

Synopsis:

Barbecue champion and full-time professional barbecuer Ray Lampe, a.k.a. "Dr. BBQ," reveals the delicious secrets of the country's top barbecuers in a great cookbook for the backyard chef.

Synopsis:

Dr. BBQ's Awards

2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket

2004 Jack Daniel's World Championship, Honorable Mention Brisket

2004 Lakeland, Florida, Pig Festival, Reserve Champion

2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket

2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket

2003 American Royal Invitational, Honorable Mention Pork

2003 Kentucky State Championship, Grand Champion, 1st Place Brisket

2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken

2003 Liberty Bell BBQ, 1st Place "180" Beans

2003 Mount Vernon, Illinois, State Championship, 1st Place Pork

2003 Arcadia, Florida, Farm Fest Grand Champion

2002 Grant, Florida, Q-Fest Champion

2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice

2002 Wilson County, Tennessee, State Championship, 1st Place Ribs

2002 Michigan State Championship, 1st Place Sausage

2002 Cairo, Illinois, State Reserve Grand Champion

2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket

2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork

2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket

2001 Wilson County, Tennessee, State Championship, 1st Place Ribs

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. BBQs 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

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.

About the Author

Ray Lampe, a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He lives in Lakeland, Florida.

Product Details

ISBN:
9780312339791
Author:
Lampe, Ray
Publisher:
St. Martin's Griffin
Author:
DeWitt, Dave
Subject:
Barbecue
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Methods - Outdoor
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Individual Chefs & Restaurants
Copyright:
Edition Description:
Trade Paper
Publication Date:
20050531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Includes 20 black-and-white photographs
Pages:
320
Dimensions:
9.13 x 7.50 in

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General

Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard Used Trade Paper
0 stars - 0 reviews
$9.95 In Stock
Product details 320 pages Griffin - English 9780312339791 Reviews:
"Synopsis" by ,
Barbecue champion and full-time professional barbecuer Ray Lampe, a.k.a. "Dr. BBQ," reveals the delicious secrets of the country's top barbecuers in a great cookbook for the backyard chef.

"Synopsis" by ,
Dr. BBQ's Awards

2004 Best of the Best Invitational BBQ Championship, 3rd Place Brisket

2004 Jack Daniel's World Championship, Honorable Mention Brisket

2004 Lakeland, Florida, Pig Festival, Reserve Champion

2004 New Hampshire Rock'n Ribs State Championship, Reserve Champion, 1st Place Brisket

2004 Rio Rancho, New Mexico, Pork and Brew Festival, 1st Place Brisket

2003 American Royal Invitational, Honorable Mention Pork

2003 Kentucky State Championship, Grand Champion, 1st Place Brisket

2003 Rockford, Illinois, State Championship, Grand Champion, 1st Place Chicken

2003 Liberty Bell BBQ, 1st Place "180" Beans

2003 Mount Vernon, Illinois, State Championship, 1st Place Pork

2003 Arcadia, Florida, Farm Fest Grand Champion

2002 Grant, Florida, Q-Fest Champion

2002 Pennsylvania State Championship, 1st Place Brisket and "180" Sausage and People's Choice

2002 Wilson County, Tennessee, State Championship, 1st Place Ribs

2002 Michigan State Championship, 1st Place Sausage

2002 Cairo, Illinois, State Reserve Grand Champion

2002 Tryon, North Carolina, Blue Ridge BBQ Festival, "180" Brisket

2002 Huntsville, Alabama, State Championship, Reserve Grand Champion, "180" Brisket and 1st Place Pork

2002 Orlando Bike Week, Grand Champion, 1st Place Chicken, Ribs, and Brisket

2001 Wilson County, Tennessee, State Championship, 1st Place Ribs

"Synopsis" by ,
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. BBQs 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

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.

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