Wicked Good New Book By Two Damn Yankees Lands Beantown On The Bbq Map

WICKED GOOD BARBECUE

Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World

by Andy Husbands and Chris Hart

with Andrea Pyenson

forward by Steven Raichlen with photographs by Ken Goodman

Conventional wisdom would have it that barbecue is the exclusive domain of southerners; from Kansas City to Memphis with stops all along the way. So how did two guys from Boston win hundreds of barbecue ribbons, 30 Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniels World Championship Invitational Barbecue? By remaking classic BBQ favorites with new, audacious, and occasionally outrageous, twists, techniques, and ingredients.

In WICKED GOOD BARBECUE (Fair Winds Press, April 2012, $21.99 US/$23.99 CAN, paperback with color photos) award-winning chefs Andy Husbands and Chris Hart reveal their competition-winning techniques and recipes: from the ribs that won the Jack Daniels World Championship, to 25-Step Championship Chicken that melts in your mouth, to $100 Meatloaf that will redefine your definition of the very word. In addition to the meat and bones, readers will find sides, drinks, and desserts galore. Inside readers will find pages of:
- Smoked Buffalo Turkey Wing Explosion
- Seven-Layer Dip of Disbelief
- Wicked Pulled Pork
- Duck Duck Smoke
- Six-Day Bacon of the Gods
- An entire chapter dedicated to barbecue from around the globe
- AND The Jack Daniel's World Championship Winning Rib Recipe
In addition to the food, the team will tell readers all about the different smokers and grills and help them to understand what's best for them and the recipe they're about to tackle.
WICKED GOOD BARBECUE ain't your Daddy's barbecue! And you'll soon discover that in order to create award-winning barbecue, you need a little intensity and a lot of fun. This your guide to fun, fearless, and fantastic cooking the Beantown way!

About the Authors
Andy Husbands, the award-winning chef/owner of Tremont 647, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard "Best Chef" semi-finalist, Andy competed in the sixth season of Fox Television Network's "Hells Kitchen" with Gordon Ramsay. When he's not in the kitchen or working with his favorite charities, Andy is on the BBQ trail with his award-winning team, iQUE (http://www.iquebarbecue.com). His first cookbook, The Fearless Chef, is currently in its second printing. http://www.tremont647.com

Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011 he competed in Food Network's inaugural season of "Best in Smoke."

Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking, among others. Pyenson was associate editor of The Boston Globe Illustrated New England Seafood Cookbook and assistant editor of 52 Weeks Cheap Eats: Dining Deals in Greater Boston.
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WICKED GOOD BARBECUE
Fearless Recipes From Two Damn Yankees Who Have Won the Biggest