For Father’s Day I received a copy of Chris Hart and Andy Husbands barbecue book, “Wicked Good Barbecue” from my son Liam. 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! 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. Chris Hart and Andy Husbands are professional barbecuers who won the Jack Daniel’s World Championship Invitational Barbecue Competition with their team IQUE. I have competed against Chris Hart a couple of times and he knows what is up. Most recently I competed against Chris Hart at the Sam’s Club Qualifier out on Long Island, NY. I had him over to my bbq camp and he was gracious enough to sign my book. I picked his brain a bit and I must say that these guys know what is up. 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. 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. All 25 steps. As a competitor I was amazed that they actually gave all of the steps. You could follow the recipe and place in the top ten at any contest with the recipe in the book. This is amazing!
The one recipe that totally threw me was the Seven-Layer Dip of Disbelief. 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.