clock menu more-arrow no yes

Filed under:

First Look: Wicked Good Barbecue Cookbook by Andy Husbands and Chris Hart

New, 2 comments

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

[Photos: Paula Forbes / Eater]

Let's get this out of the way: Wicked Good Barbecue is a book about the art of smoked meats written by some guys from Boston. Specifically, chef Andy Husbands of Tremont 647 and Sister Sorel and his barbecue competition co-conspirator Chris Hart. And yes, their Northerness shows in the recipes. But wait a second — that is not necessarily a bad thing.

If barbecue is religion in the South, Hart and Husbands have license to be sacrilegious. (And please do note that many of the recipes in Wicked Good Barbecue are not strictly barbecue — there is a lot of grilling and just general dude food included.) The results land somewhere in Guy Fieri territory — think recipes with names like Chili From Hell, Atomic Buffalo Quail, and Fried Mac 'n Cheese Pops. Also included? The barbecue rib recipe that won them the Jack Daniel's World Championship. Wicked Good Barbecue is out now from Fair Winds Press (buy on Amazon).

· All Barbecue Coverage on Eater [-E-]
· All Cookbook Coverage on Eater [-E-]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day