Smoked: One Man's Journey to Find Incredible Recipes, Standout Pitmasters and the Stories Behind Them

by Ed Randolph

Overview

Immerse Yourself in the BBQ Road Trip of a Lifetime

Master pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer—from South Carolina to California and everywhere in between. In Smoked, Ed gives you the inside scoop on the country’s best barbecue joints and the grilling legends behind them—as well as their iconic recipes for you to try at home.

Pop into Buxton Hall BBQ for a lesson on Smoked Whole Chicken with Red Sauce. Elevate your dinner with Beef Ribs with Adobo from Home Team BBQ. And don’t forget about the perfect side to accompany your barbecue feast—give The Salt Lick BBQ’s unique coleslaw or Sam Jones BBQ’s super savory Barbecue Baked Beans a try.

In addition to sharing stories and recipes from some of the country’s best hidden gems, Ed gives you all the tips, tricks and insights you need to advance on your journey to barbecue mastery. Become a pro at a variety of rubs, slather your barbecue with a sauce for every palate and take your place as the pitmaster in your home.

Product Details

ISBN-13:	9781624148132
Publisher:	Page Street Publishing
Publication date:	05/07/2019
Pages:	240
Sales rank:	1,114,414
Product dimensions:	7.90(w) x 8.90(h) x 0.60(d)

About the Author

Ed Randolph is owner and pitmaster of the award-winning restaurant and brand Handsome Devil BBQ. His barbecue has won a variety of awards, including Best Barbecue at the Food Network New York City Wine and Food Festival. He lives in Hudson Valley, NY.

Table of Contents

Foreword: Sean Ludwig 13

Introduction 15

Buxton Hall Bar-B-Cue: Asheville, North Carolina 18

Smoked Whole Chicken with Red Sauce 21

Chicken Bog 22

Hometown Bar-B-Que: Brooklyn, New York 24

Smoked Lamb Banh Mi 27

Korean Sticky Ribs 28

Sam Jones BBQ: Winterville, North Carolina 30

Barbecue Baked Beans 33

Home Team BBQ: Charleston, South Carolina 34

Beef Ribs with Adobo 37

Charred Corn Esquites 38

Ubons BBQ: Yazoo City, Mississippi 40

Bloody Mary Cucumber Salad 43

Fox Bros. BAR-B-Q: Atlanta, Georgia 44

Smoked Chicken Wings 47

Homemade Rub Arsenal 48

Peg Leg Porker: Nashville, Tennessee 50

Smoked Green Beans 53

Peg Leg Porker BBQ Sauce 53

The Shed BBQ and Blues Joint: Ocean Springs, Mississippi 54

Bacon-Wrapped and Boudin-Stuffed Pork Tenderloin 57

Daddy-O's Live Fire Cajun BBQ Shrimp 58

Lewis Barbecue: Charleston, South Carolina 60

Hatch Green Chile Corn Pudding 63

Truth Barbeque: Brenham, Texas 64

Smoked Wings with Cilantro Ranch 67

Holiday Smoked Prime Rib 68

Martin's Bar-B-Que Joint: Nashville, Tennessee 70

Smoked and Fried Bologna Sandwiches 73

Broccoli Salad 74

Barbecue Slang 101 75

17th Street Barbecue: Murphysboro, Illinois 76

Peach Hand Pies 79

Holy City Hogs: Ravenel, South Carolina 80

Peanut Butter Pie 83

Trudy's Underground Barbecue: Studio City, California 84

Brisket Benedict 86

The Salt Lick BBQ: Driftwood, Texas 88

Smoked Turkey Breast 91

Coleslaw 92

A Crash Course on Charcoal and Wood 93

BBQ Bob Trudnak and Moe Cason: Montgomery County, Pennsylvania 94

Philly Pork Sandwich with Broccoli Rabe, Grilled Long Hots and Sharp Provolone 97

Blue Smoke: New York, New York 98

Grilled Scallion Salsa Verde 100

Creamed Spinach 101

Swig & Swine: Charleston, South Carolina 102

Smoked Pork Belly 105

Brunswick Stew 106

The Smoke Shop: Somerville, Massachusetts 108

Butter Cake 111

Pig Beach: Brooklyn, New York 112

Lamb Barbacoa 114

Michner's Down South Stew 116

Black's BBQ: Lockhart, Texas 118

Giant Beef Ribs 121

Creamed Corn 122

Learn Your Cookers 123

Hardcore Carnivore: Austin, Texas 124

Texas Smoked Tri-Tip Steak 127

Izzy's Brooklyn Smokehouse: Brooklyn, New York 128

Smoked Lamb Breast 129

Hog Heaven: Nashville, Tennessee 130

Peach Cobbler 133

I Que: Hopkinton, Massachusetts 134

Gochujang Pork Ribs 137

Leroy and Lewis Barbecue: Austin, Texas 138

Smoked Confit Beef Cheeks 141

Sambal Cucumbers 142

Loveless Cafe: Nashville, Tennessee 144

Watermelon Ribs 147

Banana Pudding with Homemade Waters 148

Maple Block Meat Co.: Culver City, California 150

Brisket 153

Your Go-To Sauces 154

Kimchi Smoke: Westwood, New Jersey 156

Korean Ribs 159

Smokin' Hoggz BBQ: Abington, Massachusetts 160

Competition St. Louis Pork Ribs 163

Armadillo Eggs 164

Monk's Meats: Brooklyn, New York 166

Hot Pulled Oyster Mushrooms 169

Ancho-Smoked Seitan 171

Lockhart Smokehouse: Dallas, Texas 173

Smoked Lamb Chops 174

Blue Cheese Coleslaw 175

Big Papa Smoke'm: River Edge, New Jersey 176

Lechon Pork Shoulder 177

Cubano Sandwich 178

Greenwitch Que Co.: Greenwich, Connecticut 179

Sausage Fatty 180

A Pitmasters's Top Five Secret Weapons 181

Butch's Smack your Lips BBQ: Mount Laurel, New Jersey 182

Bonc-In Boston Butt Pulled Pork 185

Butch's Creamy Slaw 186

Corn Bread 187

Red White & Que Smokehouse: Kearny, New Jersey 188

Maple-Cured Bacon 191

Ham Hock Collard Greens 192

Jack's Downhome BBQ: Philadelphia, Pennsylvania 194

Cast-Iron Corn Bread with Honey Butter 196

Potato Salad 197

Max City BBQ: Los Angeles, California 198

Smoked Tri-Tip 201

Mac 'n' Cheese 202

Kloby's Smokehouse: Laurel, Marlyand 203

Bourbon-Cured Smoked Salmon 204

Smoked Corned Beef 205

Old Virginia Smoke: Bristow, Virginia 206

St. Louis Ribs 209

5 Alarm Backyard BBQ: Teaneck, New Jersey 210

Smoked Sticky Wings 213

Handsome Devil BBQ: Newburgh, New York 214

Devil's Smoked Mac 'n' Cheese 217

KCBS Competition Chicken 218

Angry Orchard White Chocolate Cheesecake 221

Char Bar: Kansas City, Missouri 223

Brisket Burnt Ends 224

Smoked Jackfruit Sandwich 225

Cool Smoke: Richmond, Virginia 226

Potato Salad with Soft-Boiled Eggs 229

Acknowledgments 230

About the Author 232

Index 233

Editorial Reviews

Ed gives a behind-the-scenes perspective many don’t ever have a chance to experience. This book is for the foodie as well as the experienced pitmaster.”
Nancy and Don Muller, judges for the Kansas City Barbecue Society

"The amazing pitmasters in this book are the best of the best in BBQ. Everyone is going to want to try these recipes.”
Stan Hays and Will Cleaver, co-founders Operation BBQ Relief

“Nothing beats great BBQ and great people. These recipes are out of this world.”
Fitz Granger, Assistant VP of Marketing for Harpoon Brewery

“Buy this book and learn from Ed and all his friends because these people and their recipes are just SMOKIN’!”
Greg Nivens, founder and promoter of Trigger Agency Beer, Bourbon and BBQ Festivals

"This cookbook is a perfect example of Ed’s passion for great BBQ and finding those amazing pit masters! Enjoy this cookbook and Ed's storytelling—It will motivate you to take your own road trip!"
Kam Alipour, founder of Kam Finds Food

“Ed Randolph and his team consistently churn out some of the Hudson Valley’s most knee-buckling barbecue. I can think of no one better to capture the stories and techniques of America’s most talented pitmasters.”
Steve Fowler, assistant editor for Hudson Valley Magazine

“Whatever Ed says I’m paying attention and taking notes.”
Geoff Feder, owner of Feder Knives

“Not only does Ed consistently produce delicious award-winning BBQ at all the shows I’ve been to, but laying eyes on Handsome Devils’ station will stop you dead in your tracks. Somehow he manages to continuously outdo himself.”
Johnny Prime, owner of Johnny Prime Steaks

“In all of my years on the food scene, I’ve noticed two things about Ed Randolph and Handsome Devil BBQ. First, they always steal the show with their amazing smoked whole animal and second, they are consistently one of the best bites at any event!”
Michael Puma, founder of Gotham Burger Social Club

From the Publisher