Award-Winning BBQ Sauces and How to Use Them: The Secret Ingredient to Next-Level Grilling

(Paperback)

Publishing Details

Classifications

Physical Properties

Description

The quality of your barbecue sauce can make or break your grilling endeavors, and Ray Sheehan has all the know-how to help you use barbecue sauce as the secret weapon to your grilling. Ray's beloved recipes cover everything from his award-winning Kansas City BBQ Sauce to amp up your ribs, Sweet & Tangy North Carolina Sauce for standout pulled pork, to his Peach BBQ Sauce for incredible wings. Discover how different ingredient combinations enhance the flavor of burgers, chicken thighs, pork loin and more-all without MSG. The vessels for these one-of-a-kind sauces are Ray's mouthwatering recipes-Including Sweet and Spicy Beef Back Ribs, Brisket Burnt Ends and Cubano-Stuffed Pork Tenderloin. Free from artificial ingredients, Ray's sauces and grill recipes will help you take your barbecue game to the next level. This book will have 60 recipes and 60 photos.

Reviews

"Ray's new cookbook is great--I can't wait to try the Pork Benedict with BBQ Hollandaise!"
--Tuffy Stone, world record-breaking champion pitmaster, author of Cool Smoke

"Ray's sauce recipes will make you shout out, 'Wow! My barbecue never tasted so good!' If you feel like you're stuck in a culinary rut, this book will jolt you out of it."
--Ardie A. Davis, founder of American Royal International Barbecue Sauce & Rub Contest

"This book will make you want to explore the universe of barbecue sauces and you won't quit until you're licking your lips after that final rib!"
--Jay Ducote, chef, restaurateur, food writer and TV personality

"Any BBQ sauce should make the protein better...not different. Ray Sheehan understands this process like very few other pitmasters in the BBQ world today. Ray knows how to make good barbecue great."
--Kell Phelps, Publisher of Barbecue News Magazine

"Not only does Ray tell you how to make these sauces, but he also shows you the best way possible to use them. What are you waiting for You NEED this book!"
--Bill Gillespie, pitmaster of Smokin Hoggz BBQ, bestselling author of Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

"When it comes to creating great BBQ flavor, Ray's book delivers. His straightforward approach to creating award-winning BBQ sauces make this book a great addition to anyone's cookbook collection."
--Junior Urias, pitmaster of Up In Smoke BBQ

"Finally, a BBQ sauce master who boldly shares his most awarded sauce recipes. If you want to learn the secrets to making great BBQ sauces, as well as some simply scrumptious ways to use them, then you need this book!"
--Kim Perry, pitmaster of Behind BBQ, winner of American Grilled

"I can't wait to get my hands on this cookbook and make some of Ray's favorite BBQ dishes."
--Rebecka Evans, creator of At Home with Rebecka, 2017 Bacon World Champion

"Ray is a talented chef and an aficionado of barbecue. He is dedicated to his craft, and only delivers the best."
--Matthew Deaton, pitmaster, chef at FoodE restaurant

"We knew we picked a winner when Ray Sheehan was on our show. Not only did he make good TV but also great BBQ! His award-winning sauces are still being used in our TV kitchen today!"
--Bryan Scofield, Emmy-award-winning anchor and co-host at PA Live! WBRE-TV NBC

Author Bio

Ray Sheehan is a certified Kansas City Barbecue Society Judge and a member of the National Barbecue Association. His Memphis Mop BBQ Sauce won "Best BBQ Sauce in the World" by BBQ Buddha and an Award of Excellence from the National Barbecue Association. His BBQ sauce and rubs are sold in stores throughout United States, and he has been featured in Tailgater Magazine, the National Barbecue News, The Coaster and more.