Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family. "The former truck driver from the Chicago area writes just as he speaks, friendly, unassuming, and with an understated wit. Nothing snobby about Dr. BBQ. His tips on technique and tools are scattered throughout the book." ― The Huffington Post 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 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 Ray Lampe , a former Chicago truck driver, is a national barbecue champion, a columnist for Fiery Foods magazine, the owner of a roadside Florida barbecue stand, the main faculty member of Dr. BBQ's Cooking School, and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank-It-Up Pepper Blend. He is the author of Dr. BBQ's Big-Time Barbecue Cookbook . He lives in Lakeland, Florida. Dr. BBQ's Big-Time Barbecue Cookbook A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard By Ray Lampe St. Martin's Griffin Copyright © 2005 Ray Lampe All right reserved. ISBN: 9780312339791 Dr. BBQ's Big-Time Barbecue Cookbook Rubbing Me the Right Way Rubs, Marinades, Mops, and Sauces to Give Your Barbecue That Championship Flavor Getting Started I've looked at a lot of barbecue books and almost all of them start out with a boring chapter about equipment, tools, and charcoal. I'm not going to do it that way. I will address the equipment and tools as I go along, relative to the dish and the cooking technique being used. I am, however, going to spend a little time here telling you about my feelings about some taboo barbecue subjects. You see, there is great controversy in the barbecue world about where the progress should stop. Predictably, the different camps are content that it stops wherever they are standing.For example, some people think that you should only cook a whole hog in a pit made out of concrete blocks. That's Traditional Barbecue, they say. Some even argue about whether a piece of corrugated steel should be allowed as a cover. Then there is the camp that says you should only use an offset firebox big ol' hunk of steel cooker. That's Traditional Barbecue , they say. Some guys only cook in a hole in the ground. That's Traditional Barbecue , they say.My friends with the Big Green Egg will tell you that theirs is the best cooker out there. That type of equipment has been in use for three thousand years. That's Traditional Barbecue , they say. But of course we all know that the real original and absolutely Traditional Barbecue was cooked over an open fire as a caveman made antelope kabobs.There is a whole group that takes great pride