LEADER 00000nam  22004817a 4500 
003    ScCtBLL 
005    20211220150153.0 
006    m     o  d         
007    cr u|||||||||| 
008    200720p20142015utu     o    u00| u eng d 
020    9781423636328 
035    (OCoLC)872116180 
035    (OCoLC)872116180|z(OCoLC)900284374|z(OCoLC)908095157 
037    0025124636|chttp://boundless.baker-taylor.com 
040    ScCtBLL|cScCtBLL|dUtOrBLW 
043    n-us--- 
099    eBook Boundless 
100 1  McCrary, Wiley,|eauthor. 
245 10 Wiley's championship BBQ :|bsecrets that old men take to 
       the grave /|cWiley McCrary, Janet McCrary, Amy Paige 
       Condon ; photographs by Chia Chong.|h[Boundless electronic
       resource] 
264  1 Layton, UT :|bGibbs Smith,|c2014. 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
505 0  Preface; Introduction; How to Be a Smoking Success; How to
       Use This Cookbook; Seasonings and Spices; Basic Poultry 
       Marinade; The Q Company's Chicken Marinade; Apricot 
       Marinade; Mojo Sauce; Lamb Marinade; The Q Company's Basic
       Rub; Lemon-Pepper Rub; Garlic-Pepper Rub; Cajun Rub; Lamb 
       Rub; The Q Company's Pork Injection; Wiley's Rib Spray; 
       The Q Company's Basic BBQ Sauce; Big Jim's Beer BBQ Sauce;
       Wiley's North Carolina Sauce; Wiley's South Carolina 
       Sauce; Texas Outback BBQ Sauce; Cow and Lamb; The Q 
       Company's Brisket; Smoked Corned Beef Reuben; Honky Tonk 
       Sandwich. 
505 8  Perfect Steak with Wiley's Special MushroomsSmoked Beef 
       Tenderloin with Roquefort Sauce; Tri-Tip; Smoked Prime Rib
       with Au Jus; Smokehouse Meatloaf; Patty Melt; Smokehouse 
       Meatball and Pimento Cheese Sandwich; Spaghetti on the 
       Grill; Deep South Antipasti Platter; Grilled Rack of Lamb 
       with Orange Marmalade Glaze; Smoked Leg of Lamb; Pig; The 
       Q Company's Pulled Pork; Redneck Nachos; Smokehouse Club; 
       Ultimate BLT; The Q Company's Ribs; Smoked Bone-in Pork 
       Loin; Cuban Sandwich; Bird; The Q Company's Chicken; 
       Smoked and Stuffed Chicken Breasts; Saturday Hot Wings; 
       Smoked Cornish Game Hens. 
505 8  Smoked TurkeyDeep-Fried Turkey; Fish and Crustaceans; BBQ 
       Salmon with Shallot-Dill Sauce; Smoked Salmon and Corn 
       Salad; Black Iron Skillet Cod with Garlic Butter; Citrus 
       Shrimp; Janet's Shrimp 'n' Grits; Shrimp Salad; Janet's 
       Crab Cakes with Cajun Rémoulade; Crab-Stuffed Mushrooms; 
       Grilled Lobster with Crab in Cream; Seafood Casserole; 
       Oysters Rockefeller; Vegetables and Starches; Alberta's 
       Chicken-Vegetable Soup and Cornbread; Home Fries; 
       Brunswick Stew; No. 1 Spud; Twice-Baked Potatoes; Grown-up
       Mac 'n' Cheese; Janet's Favorite Potato Salad; Sweet 
       Potato Casserole. 
505 8  Wiley's Favorite BBQ BeansSmoked Corn on the Cob with 
       Cajun Butter; Corn and Black Bean Salad; Savannah Red 
       Rice; Black Beans and Yellow Rice; Green Beans with 
       Garlic; Coleslaw; Collard Greens; Squash Casserole; 
       Grilled Asparagus; Smoked Stuffed Portobello Mushrooms; 
       Fried Green Tomatoes; Fried Pickles; Saturday Onion Rings;
       Black-Eyed Pea Hummus; Sugar, Butter, and Flour; Grilled 
       Peaches; Peach Ice Cream; Pound Cake; Chocolate-Bourbon-
       Pecan Pie; Strawberry Shortcake; Peanut Butter Pie; Banana
       Pudding; Bread Pudding with Praline-Bourbon Sauce; 
       Libations; Wiley's Lemonade; Firewater Punch. 
505 8  Wiley's SangriaMimi's Eggnog; Helpful Resources; 
       Acknowledgments; About the Authors; Metric Conversion 
       Chart. 
520    Wiley McCrary has spent more than 30 years preaching the 
       gospel of the Church of the Holy Smoke. As a dedicated 
       evangelist of the & rsquo;cue, he hopes that this cookbook
       will successfully dispel the myths and mysteries behind 
       good barbecue and teach everyone what they & rsquo;re 
       capable of doing on their own. The techniques and recipes 
       in this cookbook don & rsquo;t favor one region over 
       another, and cover all manner of animal & mdash;from cow, 
       pig, and sheep to bird, fish, and shellfish, along with 
       the best marinades, rubs, sauces, sides, drinks, and 
       desserts to go on & rsquo;em, along with & rsquo;em, or 
       after & rsquo;em. Wiley and Janet McCrary are the owners 
       of Wiley & rsquo;s Championship BBQ in Savannah, Georgia, 
       where they & rsquo;ve been serving up their prize-winning 
       competition barbecue to thousands of customers weekly 
       since 2005. Amy Paige Condon is the digital editor of 
       Savannah magazine, for which she has written articles on 
       food, home and design, fashion, and many of the 
       fascinating characters of Savannah. She is the co-author 
       of The Back in the Day Bakery Cookbook. 
538    Requires Boundless App. 
650  0 Barbecuing|zUnited States. 
650  0 Cooking (Smoked foods) 
650  0 Barbecuing|xCompetitions|zUnited States. 
650  0 Cooking. 
655  0 Electronic books. 
655  7 Cookbooks.|2lcgft 
700 1  Condon, Amy Paige,|eauthor. 
700 1  McCrary, Janet,|eauthor. 
700 1  Chong, Chia,|ephotographer. 
856 40 |uhttps://naper.boundless.baker-taylor.com/ng/view/library
       /title/0025124636|zFound on Boundless