Wiley's Championship BBQ: Secrets That Old Men Take to the Grave
by Wiley McCrary, Janet McCrary and Amy Paige Condon
Gibbs Smith | March 2014 | ISBN-10: 1423636317 | ePUB | 108 pages | 22 mb

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customersweekly since 2005.
Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the coauthor of The Back in the Day Bakery Cookbook.

About the Authors
Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.
Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the coauthor of The Back in the Day Bakery Cookbook

Table of Contents      
Preface      
Introduction          
How to Be a Smoking Success          
How to Use This Cookbook    
Seasonings and Spices
Cow and Lamb
Pig
Bird
Fish and Crustaceans
Vegetables and Starches
Sugar, Butter, and Flour
Libations
Helpful Resources    
Acknowledgments    
About the Authors
Metric Conversion Chart