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The Big Book of BBQ: Recipes and Revelations from the Barbecue Belt Review

The function of a review, to me, at least, is to help the reader decide whether or not to shell out the dinero to buy it. This a a very worthwhile addition to one's BBQ cookbook shelf, featuring tons of excellent recipies, as well as other information relating to 'que, which I will summarize below.
As to the recipies, the title is a little bit deceptive; not enough to diminish the five star rating, but the recipies do not all concern themselves with the traditional "low & slow" cooking technique that we associate with true barbeque. There are many recipies that are more grilling, such as steaks, chops and burgers, and some are actually for (shudder!!) indoor cooking, in whole or in part. The reason that the rating was not decreased by this, is that the recipies end up with good results, regardless of the cooking technique. These recipies range all the way from appetizers to desserts and there are sections dedicated to rubs, sauces marinades, flavored butters, etc. And there are, of course, recipies for the barbeque essentials, brisket, pork shoulder and ribs... and there are several of each.
The "extras" in this book are several: there are listings of recommended "barbeque joints" in pretty much all the Southern States; there are descriptions, including contact info, for the major competitions, such as Memphis in May, as well as regional and local events. The photographs are many and excellent, but, unfortunately, most are not captioned, so we don't know who the folks depicted are.
The interest in Barbeque is a recent phenomenon: when I started cooking over fire about fifty (gasp!!) years ago, books like this did not exist. Barbeque was a largely unknown thing, except in the South, and learning how to cook various foods over live fire was a "catch as catch can" thing. The equipment, such as it was, was pretty primitive, too. Nowadays, we have sophisticated grills and pits and a whole lot of books, some good and some not so, to help the novice, as well as the experienced cook to produce consistantly good food for family and friends. This book is a very worthwhile addition to the literatue, and I'm glad to have it.
On a personal note, I often get a sense of continuity with the past when I cook outside, and, with 'que, particularly, a sense of participating in the genuine American native cuisine. There's a neat sense of patriotism there, and I like it.

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