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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything