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Dr. BBQ's Big-Time Barbeque Cookbook (Englisch) Taschenbuch – 23. Mai 2005

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Authentic slow-cooked barbecue is the great star-spangled specialty and home barbecuing is the new craze. In DR. BBQ'S BIG-TIME BARBEQUE COOKBOOK, Ray Lampe, a former Chicago truck driver turned barbecue chef champion, and teacher, serves over 200 of the best recipes he's developed for barbecued and grilled classics including smoky rubs and marinades, championship ribs, smoked chicken and turkey, pulled pork, brisket, barbecued lamb, home-smoked salmon, and much more, including all you need to know to slow smoke an entire pig for a feast that family and friends will never forget. There's also a long list of specialty recipes like jalapeno brisket, and green chile enchiladas with smoked chicken, and answers to questions any backyard chef might have: - What is the difference between grilling and barbecuing? - What's the best barbecue smoker to buy and how do I use it? - What are the best cuts of meat and fish to cook on a smoker? - What are the secrets to becoming a barbecue champion? Along with all the recipes, secrets and techniques, Dr.

BBQ serves a big helping of tall tales from the barbecue circuit as he demystifies this American classic and shows backyard barbecue chefs how easy it is to bring the taste of real barbecue to the family picnic table.


Praise for Ray Lampe

"Dr. BBQ is the premier barbecue teacher in the country today. He is helping to keep the grand old tradition of barbecue alive and well." ---Fast Eddy Maurin, Fast Eddy's/Cookshack

"Those of us who have made a study of barbecue know that Ray Lampe does, indeed, know jack about barbecue. . . . I appreciate his respect for the craft, its history, its traditions, and its practitioners. He's an original, colorful, sometimes abrasive and prickly character who contributes much to the image of barbecue. If he didn't exist we'd have to invent him."
---Doug Worgul, Writer-Editor, Kansas City Star, and author of The Grand Barbecue

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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x8dc0eb58) von 5 Sternen 87 Rezensionen
18 von 18 Kunden fanden die folgende Rezension hilfreich
HASH(0x8dc38624) von 5 Sternen Great general knowledge BBQ Book 26. Oktober 2005
Von B. W. Smith - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I have been barbequing for several years and have read several really good books on the subject as well as participated in three BBQ on line forums. I have to say, however, that Dr. BBQ's Big-Time Barbeqcue Book is probably the best I have read. It's loaded with lots of "how to" information and loads of really great recipes for everything from excellent rubs and sauces to butts, ribs, chicken, brisket and much more. I highly recommend this book to those who are new to barbecuing as well as those who have some experience. Dr. BBQ (Ray Lampe) has put together a book that is laid out beautifully with lots and lots of great information.

Bill Smith
43 von 49 Kunden fanden die folgende Rezension hilfreich
HASH(0x8dc38678) von 5 Sternen A NEW STAR OF BBQ! 22. Juni 2005
Von Tim Janson - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Ray begins his book by talking about how all the other books on BBQ all start out talking about types of grills, grill tools, charcoal etc, and he's not going to start out his that way...Bravo! Good for him! Because most of us ALREADY know all about tools and grills. Insteay Lampe really wants to talk technique and taste. As he points out...cook on whatever you have...no one need feel they can't achieve great BBQ without spending hundreds of dollars on a high end grill or BBQ pit. Ray also tosses out the arguement of grilling vs. BBQ right off the bat and it's clear he has a bit of disdain for snooty types who think their way is the ONLY way. Again I say Bravo! It's this no-nonsene approach that really appealed to me about this book. Use what you can, it's all good and it WILL be good if you follow Ray's advice.

I've sampled a handfull of these recipes so far and here are some of my favorites: Smoked Turkey legs...they have a Renaissance Festival here every late Summer in Michigan and my favorite thing to eat is the giant, grilled, smoked turkey legs. I don't even like dark meat normally but these are delicious and with this recipe I can make them at home.

I like the rib recipes but my favorite was the backyard championship Ribs. Perfectly designed no matter what type of grill you are using. Boneless chicken is a staple in our home and the salsa grilled chicken breasts were also a big hit.

This book has quickly moved to the top of my list of favorites!
16 von 18 Kunden fanden die folgende Rezension hilfreich
HASH(0x8dc38ab0) von 5 Sternen One of the best BBQ books I own 26. April 2005
Von Reader - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This is one of the most down to earth BBQ cookbooks around .

Ray does not bore you with irrelevant fluff but instead devotes the whole book to simple and easy to follow bbq recipes.

Plus he is a real cook ..not just someone writing about it. This is an excellent book for someone who wants to start cooking authentic bbq as well as experienced bbq cooks who want to experiment with different methods. Highly recommended!
12 von 15 Kunden fanden die folgende Rezension hilfreich
HASH(0x8dc38a98) von 5 Sternen Dr. BBQ writes a winner 23. April 2005
Von Nina D. Boston - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Ray's recipes for pork, brisket, ribs and chicken are sure to produce winning results. The portion of the book devoted to using leftover pulled pork and smoked brisket has solved the age-old problem of competition bbq teams--what to do with all the meat you have left after turning in your boxes for the judges. This is a definite must for your bbq library.

Bill Schmitt & Nina Boston
39 von 53 Kunden fanden die folgende Rezension hilfreich
HASH(0x8dc38f60) von 5 Sternen It's okay but it's not "A" list material. 22. Juni 2006
Von A photographer - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
Dr BBQ is a large man with an even larger ego. He admits to being opinionated, which he obviously is. He also has sponsors, which he promotes. His recipes are perfectly fine--no problem there. Unfortunately, his ego, opinions and promoting gets in the way of the food. He spends too much time telling us about his credentials and awards, his line of barbeque seasonings, his distaste of mesquite wood smoke and mentioning The Big Green Egg. I do like his tattoo though.

I don't dislike this book but I don't love it either. It's too much Dr BBQ. If you have to make a choice of only two or three books on outdoor cooking, I suggest you forgo this one. Pick up Steven Raichlen's "How To Grill", "BBQ USA" and/or "The Barbeque Bible". All are less about the author and more about the barbeque. Also recommended, Smoky Hale's "The Great American Barbecue & Grilling Manual" and Jamie Purviance and Sandra S. McRae's "Weber's Big Book of Grilling". All these books are "A" list.
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