America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More

Arthur Aguirre brings his experience as head of Major League Grilling to this guide on competitive barbecue. His team has secured nearly twenty awards in just two years, including a Grand Champion title at the Soybean Festival in Mexico, Missouri. This book combines his prize-winning recipes with contributions from other competitors across the nation. It covers techniques for ribs, pit-fired poultry, brisket, and pulled pork. Readers will find specific dishes such as applewood smoked turkey, Napa Valley ribs, and smoked meatloaf wrapped in a bacon weave. The text also provides practical advice for creating rubs, glazes, and sauces. This volume suits enthusiasts interested in the serious business of barbecue contests or those looking to elevate backyard cookouts. It may not appeal to readers seeking only historical overviews without practical application. The content reflects the current landscape where major competitions occur in twenty-eight states and numerous associations promote grilling arts. Aguirre’s approach focuses on winning strategies and specific flavor profiles rather than general history.