Wholly Smoke! (Celebrating the Kansas City Barbeque Society and the Culture, Community, and Craft of Barbeque)
List Price:
$40.00
| Expected release date is Apr 27th 2027 |
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Product Details
Author:
Ardie A. Davis, Carolyn Wells, Chef Paul Kirk
Format:
Hardcover
Pages:
336
Publisher:
Andrews McMeel Publishing (April 27, 2027)
Imprint:
Andrews McMeel Publishing
Release Date:
April 27, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9781524894832
ISBN-10:
1524894834
Weight:
0.99oz
Dimensions:
8.5" x 9" x 0.9"
File:
Eloquence-SimonAMP_08112026_P10467499_onix30-20260811.xml
Folder:
Eloquence
List Price:
$40.00
Pub Discount:
65
Case Pack:
26
As low as:
$30.80
Publisher Identifier:
P-SS
Discount Code:
A
Overview
The definitive barbecue guide from the Kansas City Barbecue Society—featuring recipes, techniques, and insider stories from 40 years of competition, culture, and smoke.
Barbecue isn’t just food—it’s a craft, a culture, and a way of life. In Wholly Smoke!, the Kansas City Barbecue Society (KCBS)—widely recognized as the gold standard in competitive barbecue—shares 40 years of expertise, tradition, and unforgettable stories from the heart of the pit.
Part cookbook, part history, and part insider guide, this collection brings together award-winning recipes, competition-tested techniques, and the voices of the pitmasters who helped define American barbecue. Whether you're mastering low-and-slow smoking or diving into the world of barbecue competitions, this book delivers the knowledge, flavor, and community behind the smoke.
Step into the world of championship barbecue and bring authentic, competition-level flavor to your own backyard.
Barbecue isn’t just food—it’s a craft, a culture, and a way of life. In Wholly Smoke!, the Kansas City Barbecue Society (KCBS)—widely recognized as the gold standard in competitive barbecue—shares 40 years of expertise, tradition, and unforgettable stories from the heart of the pit.
Part cookbook, part history, and part insider guide, this collection brings together award-winning recipes, competition-tested techniques, and the voices of the pitmasters who helped define American barbecue. Whether you're mastering low-and-slow smoking or diving into the world of barbecue competitions, this book delivers the knowledge, flavor, and community behind the smoke.
- 80 award-winning recipes spanning brisket, ribs, chicken, sauces, and more
- Competition-tested techniques, tips, and step-by-step guidance from expert pitmasters
- Inside look at KCBS judging, scoring, and competitive barbecue strategy
- Stories, profiles, and traditions from the people who shaped barbecue culture
- Archival photos and behind-the-scenes moments from decades of competitions
Step into the world of championship barbecue and bring authentic, competition-level flavor to your own backyard.
