<p>Beef versus pork, dry rub or wet, Texas and the rest-it's no secret that American barbecue is the subject of heated regional rivalries and debate. While you don't need to pick sides to prep and smoke competition-worthy ribs, briskets, and other favorites, it never hurts to learn secrets that America's award-winning pitmasters took years to unlock. With <i>Be the BBQ Pitmaster,</i> you'll elevate your backyard barbecue with advice, anecdotes, and recipes from professional pitmasters representing diverse regions, cultures, and barbecue styles.</p> <p>· Straightforward illustrations and advice for selecting woods and meats, or trying new spices and techniques</p> <p>· Step-by-step instructions and insider tips for smoking beef, pork, poultry, and other proteins</p> <p>· Authentic recipes and secrets from award-winning pitmasters who represent the best in American barbecue </p> <p>· Additional recipes to fill your plate with classic sides, inspired salads, and swoon-worthy desserts</p> <p>· A detailed guide and FAQ for moving beyond the basics to enter BBQ competitions with your own winningest recipes </p>