[FTC Standard Disclosure] I received an uncorrected draft of BBQ Revolution from the publisher for review. I received no other compensation. The link for the book is an Amazon Affiliate link, which I will receive a small percentage of if you purchase the book via the link.
They say "don't bury the lead" so I'll tell you upfront that this is my favorite new BBQ and grilling book from the 2021 offerings I have seen.
BBQ Revolution fired up my yearning to get out and grill. After 12 plus years of blogging about BBQ and grilling, I had gotten into a bit of a rut. I needed to shake things up and BBQ Revolution has done exactly that. This book has gotten me excited about firing up the grills again.
Innovative Barbecue Recipes from an All-Star Pitmaster
About The Author
- He is better known as @meatmitch on social media.
- He is the founder of the Meat Mitch competition BBQ team.
- His Meat Mitch brand of rubs and sauces has won awards at World Championships like Memphis In May and The American Royal.
- His restaurant, Char Bar Smoked Meats and Amusements won best new restaurant in Kansas City.
About The Book
- Competition BBQ recipes PLUS actual advice, tips, and timelines. Outside of a hands-on BBQ class, this is one of the best primers for getting started in competition BBQ.
- Char Bar Smoked Meats and Amusements, Mitch shares some of his best sellers from the popular Kansas City restaurant. I enjoyed this chapter the most, getting the behind-the-scenes recipes.
- Revolutionary BBQ - thinking outside of the smokebox. A collection of less-than-traditional dishes like lamb, a wide array of seafood, and sausages. Yes, sausage is a typical BBQ food but not a lot of BBQ books give you recipes for making your own from scratch.
- Leftover BBQ ideas - If you BBQ as much as we do, this is a welcome addition to a cookbook.
- Sides, desserts, and other delights - Mitch gets freaky in his "Mitchen".
- Featured Pitmasters - Mitch pulls a "wait, there's more" by adding recipes from celebrity pitmasters throughout the book. Pitmasters include Paul Patterson, Jess Pryles, Craig "BBQ Ninja" Verhage, and Matt Pittman.
Recipes that I Have Made
|I rolled out my big gravity-fed pit to try out some of the brisket, pork, and chicken offerings from BBQ Revolution.
Competition Brisket, Burnt Ends, and Competition Whomp! Sauce
Alabama White Sauce Chicken
|Smoked Brisket and Charred Corn Chowder using the leftover Brisket Esquites was some of the best comfort food I've had. We topped it with fajita seasoning, crushed corn chips, and cotija cheese.
Charred Bits and Grits, Pickled Jalapeno and Shallot, BBQ Butter
|Not the prettiest dish but the flavors in this combined for a religious experience.
Recipes that caught my eye
- Candy Sauce - I want to try this on my competition ribs
- Jerry's Sugar Smoked Sausage
- The Burnt Heaven - sandwich with brisket, sausage, spicy slaw, BBQ ranch, and fried jalapenos? Shut up and take my money.
- Cheesy "Hushpuppies" made from leftover cheese grits and served with a beer blanc sauce. Oh hell yeah.
- Peach Bread Pudding with Caramel Sauce - Alexis never turns down bread pudding.
- Jess Pryle's Smoked Garlic Sauce - Can't wait to try this on a steak.
- Smoked Brisket Smash Burgers - Chopped smoked brisket mixed into your burger grind? Genius.
- Grilled Corn and Dungeness Crab Dip - I want this so badly, the next time I get some Dungeness crab you can bet I'm making this.
- Charred Sous Vide Cauliflower Steaks - Speaking of out-of-the-box cooking.
- Homemade pop tarts - What what what? I want to make an adult version with something like bourbon bacon jam on the inside.