Over the past few years, I've had several friends make barbecue pilgrimages. This basically consists of driving around the country in search of the best spare ribs, sauce, pulled pork as well as the most unique recipes and regional stylings. An example being the burnt ends at Oklahoma Joes here in Kansas City (which, incidentally, are served Wednesday nights). It can take a lot of energy, gas mileage and a relentless appetite to embark on a barbecue pilgrimage, and not everyone has it in them to complete such a quest. Fortunately, BBQ enthusiasts Paul Kirk and Ardie A. Davis authored a tasty collection of barbecue recipes from around the country, visiting all the hot spots so you don't have to (at least not all at once). From the AMP site: Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust—and the secret recipes—from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. Not a bad idea there, the wet nap. The messiness of barbecue is often directionally proportional to how good it is. More info on America's Best BBQ here. LW
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