In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).
In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Mitch Benjamin, founder of the Meat Mitch competition BBQ team and brand, is the inventor of sauces and rubs that are consistently among the most award-winning and decorated in the country. The Meat Mitch competition team has won the prestigious American Royal BBQ Sauce World Championship Competition, The Memphis in May World Championship BBQ Sauce Competition, and finished with a 1st, 2nd, and 3rd in the heralded National Barbecue and Grilling Competition. Meat Mitch products can be found in stores and national chains throughout the US and in more than a dozen countries around the world. In Kansas City, Mitch was named the “Barbecue Ambassador” to the city by none other than Legendary Hall-of-Fame baseball player, George Brett. Mitch has cooked for a variety of Major League Baseball festivities—even taking the field with a plate of ribs for the Home Run Derby Competition. In 2015, Mitch opened his first restaurant, Char Bar Smoked Meats and Amusements, in Kansas City. In a competitive BBQ environment, the restaurant won Best New Restaurant for 2015 in Kansas City—all restaurants included, not just barbecue. Mitch has also cooked for the New York Yankees, appeared on various national media, including Fox & Friends and The Today Show, and consulted on Rosie's Smokehouse, a pioneering BBQ restaurant in Paris, France.
Inhaltsangabe
Contents Foreword Introduction 1 Fundamentals of Competition Barbecue 2 Char Bar Smoked Meats & Amusements 3 Revolutionary BBQ: Thinking Outside The Smoke Box 4 What to Do with Your Que 5 Sides, Desserts, and Other Delights from the "Mitchen" About the Author Acknowledgments Resources Index
Contents Foreword Introduction 1 Fundamentals of Competition Barbecue 2 Char Bar Smoked Meats & Amusements 3 Revolutionary BBQ: Thinking Outside The Smoke Box 4 What to Do with Your Que 5 Sides, Desserts, and Other Delights from the "Mitchen" About the Author Acknowledgments Resources Index
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