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For Father’s Day I received a copy of Chris Hart and Andy Husbands barbecue book, “Wicked Good Barbecue” from my son Liam. Â This book has been on my wish list for a while and I was quite pleased that as a 6 month old he remembered. Smart Kid! Â I have been reading it for a while now and realized that it is so good that I need to do a review of it on my blog.
A little background. Â Chris Hart and Andy Husbands are professional barbecuers who won the Jack Daniel’s World Championship Invitational Barbecue Competition with their team IQUE. Â I have competed against Chris Hart a couple of times and he knows what is up. Â Most recently I competed against Chris Hart at the Sam’s Club Qualifier out on Long Island, NY. Â I had him over to my bbq camp and he was gracious enough to sign my book. Â I picked his brain a bit and I must say that these guys know what is up. Â These guys have the credential and their book did hold up to the hype.
Usually when you get a barbecue book you get a watered down boring book that has a rub recipe. Â This book puts all prior barbecue books to shame. Not only did they include the recipe for their rub and sauce, they included their method of cooking competition chicken. Â All 25 steps. Â As a competitor I was amazed that they actually gave all of the steps. Â You could follow the recipe and place in the top ten at any contest with the recipe in the book. Â This is amazing!
The one recipe that totally threw me was the Seven-Layer Dip of Disbelief. Â We are talking about a dip with the following layers.
- Old Bay Shredded Beef Short Ribs
- Crab Remoulade
- Beef Tartare
- Smoked Salmon Spread
- Creamed Spinach
- Celery Root Puree
- Blue Cheese Crumble
- Then they threw in another layer of bread crumbs for good measure.
That one is on my short list! The book, not the 7 layer thing, I will not be attempting that.
I couldn't get myself to attempt the dip either. However, the Old Bay Shredded Beef Short Ribs sounds delicious.