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Hello, I’m Brian Baumgartner and I’m back with another book. This time, we’re talking barbeque!
I love barbecue, so much so that I’m working on a new cookbook dedicated to exploring and finding delicious recipes to try and share with you! This cookbook will feature over 100 amazing barbeque recipes from all walks of life, including award-winning chefs and celebrity favorites to down-home barbeque recipes from family, friends, and fans.
My goal is for Seriously Good Barbeque Cookbook to become a best seller and the ultimate cookbook for barbeque pit masters around the world to find amazing creative recipes for all occasions, all seasons, and in all the favorite barbeque regions. And there’s no better way to achieve this goal than by inviting you to submit your favorite recipe for consideration!
Below is a guide to the main categories we will feature with a description to better understand what makes a true-blue Texas Barbeque versus a mouthwatering Kansas City Barbeque or a tangy Carolina Barbeque.
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- You can submit as many recipes as you wish.
- Deadline for submissions: July 16, 2023
- An email notification will be sent to you on September 16, 2023, confirming if your recipe has been selected.
- If your recipe is chosen, you will receive a complimentary signed copy from Brian, as well as the opportunity to purchase additional copies at a discount from Fox Chapel Publishing.
BBQ Styles
These are just some of the BBQ samplings!
CENTRAL TEXAS
Beef simply seasoned with salt and pepper, then smoked low and slow. The meat is the star, and the sauce and sides are an afterthought, if offered at all.
Black Bean Chili
Can be made either with or without meat, so long as there are lots (and lots) of black beans! Veggies and spices can also be included, which makes for a great vegan option.
EAST TEXAS
Also cooked low and slow, but can be either pork or beef served as a sandwich with a thick, sweet, tomato-based sauce and plenty of sides.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Kansas
With a signature, ultra-thick, super-sweet sauce that’s loaded with brown sugar, molasses, and tomatoes.
Memphis
All about pork: shoulders, butts, and ribs, plus pulled pork sandwiches. Smoky, tomato-based BBQ sauce with just the right hint of vinegar.
North Carolina
Red, ketchup-based barbecue sauce with a focus on pork shoulder. Sweet and spicy variations are welcome. Or, a slow-roasted, whole pig over a pit for 12 hours minimum, served with a thin, peppery vinegar-based sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
South Carolina
Whole hog with 1 of 4 signature sauces: a heavy tomato-based sauce, a lighter version with pepper and vinegar, a strictly vinegar and pepper sauce, and the staple is a tangy mustard sauce.
Georgia
Pork, brisket, smoked sausage, and chopped chicken that’s likely been smoked overnight.
West Tennessee
The whole hog, from nose to tail. Known as “the endangered species of regional barbecue,” this dying art used to be daily life, as pigs were prominent and cheaper than cows. No part of the pig is wasted, prioritizing sustainability and ethics.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Image See More
DIRECTIONs
1. Brown meat in Wesson Oil or kidney suet, adding black pepper to taste.
2. Drain meat and add chili powder, cumin, MSG, garlic, and chopped onions.
3. Cook 30-45 minutes using as little liquid as possible; add water only as necessary.
4. Stir often.
5. Remove skins from boiled pods, mash pulp, and add to meat mixture (or add 3 ozs of New
Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef
broth, Ortega green chiles, Hunts stewed tomatoes, and Tabasco sauce.
6. Simmer 30-45 minutes.
7. Stir often.
8. Dissolve masa flour into remaining beef broth, pour into chili.
9. Simmer 30 minutes.
10. Stir often.
INGREDIENTS
Reno Red
Recipe by Joe & Shirley Stewart
Joe and Shirley Stewart took home the first-place trophy for this award-winning chili dish in
1979 during the Sierra, Nevada regional cook-off.
Serves 4 to 6
Ingredients
· 3 pounds round steak, coarsely ground
· 3 pounds chuck steak, coarsely ground
· 1 cup Wesson Oil or kidney suet
· 1 3-oz bottle of Gebhardt Chili Powder
· 6 tablespoons cumin
· 2 tablespoons MSG
· 6 small cloves garlic, minced
· 2 medium onions, chopped
· 6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle
· New Mexico chili pepper
· 1 tablespoon oregano, brewed in 1/2 cup Budweiser beer (like tea)
· 2 tablespoons paprika
· 2 tablespoons cider vinegar
· 3 cups beef broth
· 1 4-oz can diced Ortega green chilies
· 1/2 of a 14 1/2-oz can Hunts Stewed Tomatoes (or to taste)
· Dash of Tabasco sauce
TERMS AND CONDITIONS
- I agree to give Fox Chapel Publishing (Brian’s Seriously Good Barbeque Cookbook publisher) all rights to reproduce my barbeque recipe and photo in print and eBook versions.
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I agree to give Fox Chapel Publishing the rights to use my recipe and photo for promotional purposes.
- I confirm that my recipe submission is my own original recipe and not copied from any source including but not limited to chefs, restaurants, food package labels.
- I understand that I will not receive financial compensation if selected.
- I understand that Fox Chapel Publishing has the right to edit my recipe as needed if no correspondence is reciprocated on my behalf.
- In the event that the photographs I provide are too low quality (not high-resolution, 300 dpi) or the wrong size (minimum of 5×7), or I fail to provide at all, I understand that Fox Chapel Publishing reserves to right to source a suitable replacement image via Shutterstock.