Dr. Bbq's Big-Time Barbecue Road Trip!

Ray Lampe, known professionally as Dr. BBQ, shares his experiences from a nationwide barbecue road trip in this paperback volume published by St. Martin's Griffin. The author combines his background as a barbecue champion with practical advice for home cooks seeking to replicate regional styles. The text functions as part cookbook and part travelogue, guiding readers through the diverse landscape of American smoking traditions. Lampe details specific dishes drawn from various locations across the United States. He provides instructions for Kansas City Style Brisket and Burnt Ends, offering a taste of that city's famous output. Readers can also learn to prepare Smoked Cornish Hens Cozy Corner Style, bringing a particular regional method into their own kitchens. The book includes recipes for Barbecued Mutton ala Owensboro, Kentucky, and Beef Ribs in the Style of Powdrell's BBQ, highlighting distinct local techniques. These entries are accompanied by stories about the characters encountered during his travels. This work suits backyard chefs who enjoy regional variations and humorous anecdotes alongside their recipes. It may not appeal to those seeking strictly technical manuals without narrative context. The book contains 274 pages of content that drips with tangy goodness, inviting readers to eat with their hands while learning from a professional who has traveled the barbecue circuit extensively.