Andy Husbands – författare

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.   There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features:Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker stylesA backyard cooking chapter offering the basics of becoming a successful barbecue cookSpotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef RibsAn exploration of new styles of barbecue developing in the NorthChris and Andy’s secret competition barbecue recipes that have won them hundreds of awardsRegional side dishes, cocktails, and simple dessertsA guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen  (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis  (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Bump your burger game up a notch or two or three with these creative, flavor-packed, juicy-good recipes.Burgers are the ultimate one-plate meal, especially when they are topped with delectable things like guacamole, Szechuan chili crisp, homemade ketchup, onion rings, caramelized onions, a punchy Southern-style or Asian slaw, or fried heirloom tomatoes. Those are just a few of the ideas in this colorful volume that is guaranteed to get you and your family out of the old patty-on-a-bun burger rut and into a delicious new world of gourmet—but easy-to-fix—burgers.Quick and Easy Burger Cookbook fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level, whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. The recipes include: Adventurous burgers featuring global flavors, from Mexican to KoreanInnovative new spins on the classic down-home beef burger Health-conscious burgers made with lower-fat proteins such as turkey and salmonYou’ll learn the art of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as various cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor. Most recipes can be made on an outdoor griddle or gas or charcoal grill, or indoors on a cast-iron or nonstick skillet.Altogether, it’s a lifetime’s worth of exciting new ways to make the best burgers imaginable.