"If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is 'Wicked Good Barbecue.' The audacious and tasty recipes showcase everything from the modern classics to serious, in-your-face barbeque. 'Wicked Good Barbecue' is a must for every grill aficionado."
-- Chris Schlesinger, co-author of "Thrill of the Grill"
and owner of East Coast Grill & Raw Bar (Cambridge, MA)
While barbecue is believed to have originated in the Caribbean, it has become one of America's most beloved cooking methods. Grilling is a staple for any summertime cookout in New England but traditional barbecue has historically been driven by our neighbors to the south. From the thick ketchup and molasses-based sauces of Kansas City barbecue to the endless piles of pork from "whole hog" smoking in the Carolinas, barbecue in the south is serious business. These differences in barbecue techniques naturally lead to fierce competitions to prove which regional cuisine reigns supreme. However, in 2009 a team of barbecue aficionados from Boston traveled to the heart of barbecue country for the Jack Daniel's World Championship Invitational Barbecue - and won.
