Friday, May 2, 2014


Recipes and Techniques for Prize Winning Ribs, 
Wings, Brisket and More
By Arthur Aguirre
Skyhorse Publishing, $24.95
Reviewed by Teresa Hatfield
Author, Splendid Sass

Just in time for the weekend!  This book is filled with fabulous recipes for barbecue, sides, sauces, and glazes.  Take it from me, these are mouth watering recipes.  I tried the 3-Herb Roasted Chicken, and it was delicious!  Definitely on my favorites list.

The author, Arthur Aguirre, is pit master in the Major League Grillers, winning many awards over the years.  Now, you have access to those fabulous recipes in this book, America's Best Barbecue.

Below are just a few of the recipes in this book, and a recipe for my favorite.  ENJOY!

3-Herb Roasted Chicken

Serves: 4
Total Time: 3 hours

1 whole fresh chicken
1 tbsp thyme leaves, dried
1 tbsp rosemary leaves, dried
1 tbsp oregano leaves, dried
1 tsp cumin
1 tsp onion powder
1 tsp black pepper
1/2 tbsp garlic salt
1/2 tsp white pepper
2 tbsp vegetable oil

1. Set up cooker for indirect heat cooking at 250 degrees F. Add chunks of oakwood for  smoke.
2. Combine the thyme, rosemary and oregano and grind them in a spice grinder.
3. Combine thyme, rosemary, oregano, cumin, onion powder, black pepper, garlic salt and white pepper in a small bowl.
4. Spatchcock the chicken (see page 17).
5. Dry chicken off with paper towels.
6. Apply vegetable oil on bone side first and then dust with dry rub. Repeat on skin side.
7. Place chicken on the cool side of the grill, skin side down, and cook for 2 hours.
8. Chicken is done when the dark meat reaches 165 degrees F.
9. Cut the bird into thighs, legs, breasts, and wings.
10. Serve immediately.

Excerpted with permission for America’s Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More by Arthur Aguirre. Copyright 2014, Skyhorse Publishing, Inc. Photographs by Arthur Aguirre.

Other Barbecue Recipes

 Bold Tri Tip

 Pulled Pork

Pulled Pork Egg Rolls

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