Wicked Good Burgers Cookbook
The summer of 2012 saw the barbecue world turned upside down with the release of WICKED GOOD BARBECUE by Andy Husbands and Chris Hart of the iQue BBQ team along with fearless food writer Andrea Pyenson – a crew of pit grunts based out of the most unlikely of places: Boston. The book went on to charm even the most fickle of BBQ aficionados and found mentions everywhere from The Boston Globe to The Wall Street Journal before finally being named “BBQ Book of the Year” by the National Barbecue News.
With a new pit season already upon us, enter WICKED GOOD BURGERS [Fair Winds Press, April 2013] the second title in the “Wicked Good” franchise as the upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. But as readers will soon realize, this ain’t your daddy’s patty on a bun. Husbands and Hart fearlessly incorporate new techniques, inspirations, and ingredients to take the burger to the next level.
WICKED GOOD BURGERS will expertly guide readers through the art and science of freshly grinding meats-from beef to lamb to goat-for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor. It’ll provide deliciously surprising sides and satisfying desserts. In short – it has it all. This is your guide to fun and fearless burgers the Beantown way!