First Place Award Winner, National Barbecue and Grilling Association (NBBQA) 2023 Awards of Excellence
From
classic, competition—winning recipes
to
boundary—pushing ’que,
join the founder of
Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements
for a
BBQ Revolution!
Mitch Benjamin has helped
open BBQ restaurants in Paris
, served his smoked meat to
baseball legends at Yankee Stadium
, and taken home some
serious hardware from just about every major BBQ competition
. In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes
BBQ on a wild ride
! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:
Learn the ins and outs of
competition BBQ
, including some of Mitch’s award—winning recipes for
sauces
,
rubs
, and
meats
from brisket and burnt ends to short ribs and pork butt.
Take a trip behind the scenes of
Kansas City’s Char Bar
, with some of their most popular recipes like their
burnt heaven
and
smoked chicken nuggets
. Mitch even breaks out the smoking gun for some
smoked cocktails
!
Next up, some truly revolutionary BBQ. Leave your expectations at home as Mitch showcases recipes with
reverse smoking
sous vide
, and other techniques. Master
non—traditional mains
including
smoked salmon
jackfruit
bone marrow
, and much more.
There’s never “que” much of a good thing! In a full chapter on
making the most of smoked meat
, Mitch whips up
Japanese steamed buns
;
candied pork belly
; and
barbeque—stuffed tacos, quiche, and poutine
.
Last but not least, Mitch shares some of his
legendary sides
and “amusements.” Think
addictive pimiento cheese
deviled eggs
whoopie pies
, and more!
Whether you’re relatively
new to BBQ or a seasoned pitmaster
, you’re sure to find
new ideas, techniques, and flavors
if you hang around with Mitch. What are you waiting for?
Join the revolution!