Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish . . . this is Extreme Barbecue, a tribute to the derring-do behind the craziest grilling contraptions in the country.
Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipity, from the Zen-like simplicity of a tin can on two heated flat stones to the awesome two-story mobile smoker complete with winding staircase.
Whether it’s a front-end loader serving as a grilling rig in Kansas City or a 4,500-pound mobile bread baker in Portland, Oregon, this is barbecue like you’ve never seen or tasted before.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems