Wicked Good Barbeque

[Jaskew82]

I'm on it. You'll probably still want the hard copy as it might take a while. Not to mention one of the best parts of the book is the photography.

Mine comes tomorrow... Glad to support a Northern BBQer and fellow Brethren. Not to mention, I am sure your book will teach me a thing or two (hundred). :laugh:

 

[Ron_L]

I'm on it. You'll probably still want the hard copy as it might take a while. Not to mention one of the best parts of the book is the photography.

I forgot to mention that on Amazon! The pictures are great!

 

[Dustaway]

I got my copy last night and I can't get past chapter 2

Good read

 

[mjl]

I forgot to mention that on Amazon! The pictures are great!

You are not the only one who enjoyed the pics. Our 8lb Pekingese/Chihuahua furball chewed a hole through the cover. She is not a smart dog, but she does appear to have good taste.

ML

 

[buffalotom]

This book needs to be in my collection! Thanks

 

[White Dog BBQ]

Odd, transglutaminase is suddenly almost out of stock at Amazon.

I really enjoy the book -- some neat ideas.

 

[CBQ]

We were looking for an excuse to play with meat glue, and now we have one. :becky:

 

[JimmyDAL]

Just wondering how much more is in the class vs. the book?

 

[boogiesnap]

chris, any brick and mortar availability? or just amazon?

 

[CTSmokehouse]

I'm on it. You'll probably still want the hard copy as it might take a while. Not to mention one of the best parts of the book is the photography.

The photography and book are excellent...

Got my copy on 2/6... easy read cover to cover....

I recommend taking both the class and book...

Thanks Chris and IQue..

Yours in BBQ,

Cliff

 

[Big Poppa]

I love it good job chris!

 

[ique]

Just wondering how much more is in the class vs. the book?

There is a lot more in the class and some stuff is slightly different. I do use commercial products and of course we did everything from scratch in the book. Presentations and the some of the finer points of cooking at a comp arent covered in the book.

chris, any brick and mortar availability? or just amazon?

I'll have copies out at comps this year.

 

[accuseal]

Really nice book. Good insights into world class BBQ. I highly recommend this one.

Sent from my SCH-I905 using Tapatalk

 

[OutlawSwine]

Just received my copy today. So far so good. Cant wait to give a few of these a try this weekend.

Good job and superb pics!!

 

[SuperQue]

I too just got my copy today. I did a quick browse but I need to investigate further.

 

[SHBBQ]

I'll have copies out at comps this year.

I can't wait to see all the cooks screaming like little girls at a Justin Beiber concert for an autograph! I'm availible for security as long as i get an autograph first!!! Congrats Bro, continued success with your book.

 

[MAP]

Just ordered mine. Will be here on Friday.

Mike

 

[K-Train]

Just ordered mine today. Looking forward to it.

 

[Alexa RnQ]

I can't wait to see all the cooks screaming like little girls at a Justin Beiber concert for an autograph!

LMAO!!!

VQ didn't exactly squeal like a girl when he saw that I'd gotten him a copy, but I think he was pretty stoked to start reading. :loco:

 

[CarolinaQue]

Got my copy yesterday...WOW is a description that comes to mind! Great job to all involved!

Two that I can't wait to try is the Pecan Pie stuffed Cheesecake and the Whole Hog, Pancetta Style!

There are many high end approaches to true BBQ in this book. Definately a nice bridge of the foody into the BBQ world!!!

I give it...:thumb::thumb:...and a:clap2: