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John Willingham’s World Champion Bar-B-Q Recipe Book
$27.50
BBQ aficionados from around the world pilgrimage to Memphis for John Willingham’s famous, braggin’ rights and BBQ Feisty debates have erupted right there, in the midst of fire and smoke, over whether Willingham’s ribs with Memphis-style sauce or his World Champion Brisket rubbed with Hot Seasoning are his best. Willingham’s BBQ Cookbook you can explore the tall tales, insights into cooking techniques and the differences of grilling, smoking and roasting and many of the recipes of the Willingham lore.
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Description
Willingham, who competed in contests nationwide, moves in a subculture where serious barbecuers guard their recipes like the most valuable of trade secrets. In his BBQ cookbook he defines barbecue, in contrast to grilling or roasting, as cooking meat at 250 degrees or lower for a long time with indirect heat. He encourages ‘cuers to build their own cookers and to use wood fuel rather than charcoal. Recipes (more than 150) kick off with starters and breads (using mostly indoor methods) and reach a section called Slow-Cooked Heaven?Real Barbecue, which contains Willingham’s World-Champion Ribs: beef, pork or lamb rib slabs marinated and massaged with a dry rub, refrigerated for 12 hours and cooked at 250 degrees for up to five hours. Although he provides many sauces, rubs and marinades, Willingham emphasizes the authentic barbecue cooking process, which makes his book most useful to those with the space and time for a serious commitment to ‘cuing.
