AMERICA'S BEST BARBECUE ~ BOOK REVIEW

<div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-family: Times, Times New Roman, serif;"><i>AMERICA'S BEST BARBECUE</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-family: Times, Times New Roman, serif;"><i>Recipes and Techniques for Prize Winning Ribs, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-family: Times, Times New Roman, serif;"><i>Wings, Brisket and More</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-family: Times, Times New Roman, serif;">By Arthur Aguirre</span></div><div class="MsoNormal" style="text-align: center;"><i style="color: #444444;">Skyhorse Publishing, </i><span style="color: #444444;">$24.95</span></div><div align="center" class="MsoNormal"><span style="color: #444444;"><b>Reviewed by Teresa Hatfield</b><span style="font-family: 'Times New Roman';"><o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: -webkit-auto;"><div style="text-align: center;"><span style="color: #444444;">Author, <i>Splendid Sass</i></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAgdo8v87P6uo-WdlUbQjbJcWKPeOaECR4VDrzOO_LrelfuUmf1_bzg-n0zN1rEfG7ISJbXpgYcOt9Cjx9ALtFr7mIco8jufPusx2lDKDpuOuLGT68U6G0B785JXYfJwYWYYRffur9Kca/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAgdo8v87P6uo-WdlUbQjbJcWKPeOaECR4VDrzOO_LrelfuUmf1_bzg-n0zN1rEfG7ISJbXpgYcOt9Cjx9ALtFr7mIco8jufPusx2lDKDpuOuLGT68U6G0B785JXYfJwYWYYRffur9Kca/s1600/unnamed.jpg" width="572" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Just in time for the weekend!  This book is filled with fabulous recipes for barbecue, sides, sauces, and glazes.  Take it from me, these are mouth watering recipes.  I tried the 3-Herb Roasted Chicken, and it was delicious!  Definitely on my favorites list.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The author, Arthur Aguirre, is pit master in the Major League Grillers, winning many awards over the years.  Now, you have access to those fabulous recipes in this book, America's Best Barbecue.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Below are just a few of the recipes in this book, and a recipe for my favorite.  ENJOY!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #c00000; font-family: MomsTypewriter; font-size: 18pt;">3-Herb Roasted Chicken</span><br /><div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj_T72LsT-r2SPAMhek2yReeq1DFRERQtsWbYce6320Ym63rzb94MBF8Kgkv73CDLvtHJilU-HoH7UCMqeltDxE3vhUsmo_NGnHzn7ZU_61btOeMehyDlHqQEAU3w-1csMnTclRypDEW0/s1600/pg+167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj_T72LsT-r2SPAMhek2yReeq1DFRERQtsWbYce6320Ym63rzb94MBF8Kgkv73CDLvtHJilU-HoH7UCMqeltDxE3vhUsmo_NGnHzn7ZU_61btOeMehyDlHqQEAU3w-1csMnTclRypDEW0/s1600/pg+167.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #6676f1; font-family: Beton-Bld; font-size: 12.0pt; mso-bidi-font-family: Beton-Bld;"><o:p><br /></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">Serves: 4<span style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">Total Time: 3 hours<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 whole fresh chicken<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tbsp thyme leaves, dried<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tbsp rosemary leaves, dried<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tbsp oregano leaves, dried<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tsp cumin<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tsp onion powder<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1 tsp black pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1/2 tbsp garlic salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1/2 tsp white pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #666666; font-family: Times, Times New Roman, serif; line-height: 115%;">2 tbsp vegetable oil<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #666666; font-family: Times, Times New Roman, serif;"><br /></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">Instructions<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">1. Set up cooker for indirect heat cooking at 250 degrees F. Add chunks of oakwood for<span style="mso-spacerun: yes;">  </span>smoke.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">2. Combine the thyme, rosemary and oregano and grind them in a spice grinder.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">3. Combine thyme, rosemary, oregano, cumin, onion powder, black pepper, garlic salt and white pepper in a small bowl.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">4. Spatchcock the chicken (see page 17).<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">5. Dry chicken off with paper towels.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">6. Apply vegetable oil on bone side first and then dust with dry rub. Repeat on skin side.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">7. Place chicken on the cool side of the grill, skin side down, and cook for 2 hours.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">8. Chicken is done when the dark meat reaches 165 degrees F.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #666666; font-family: Times, Times New Roman, serif;">9. Cut the bird into thighs, legs, breasts, and wings.<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #666666; font-family: Times, Times New Roman, serif; line-height: 115%;">10. Serve immediately.<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #666666; font-family: Times, 'Times New Roman', serif; line-height: 115%;"><br /></span><span style="color: #666666; font-family: Times, 'Times New Roman', serif; line-height: 115%;">Excerpted with permission for </span><i style="color: #666666; font-family: Times, 'Times New Roman', serif; line-height: 115%;">America’s Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More</i><span style="color: #666666; font-family: Times, 'Times New Roman', serif; line-height: 115%;"> by Arthur Aguirre. Copyright 2014, Skyhorse Publishing, Inc. Photographs by Arthur Aguirre.</span></div></div></div></div><div class="MsoNormal"><span style="font-family: Beton-Dem; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Beton-Dem;"><br /></span></div><div class="MsoNormal"><div style="text-align: center;"><span style="font-family: Beton-Dem;"><span style="font-size: x-large; line-height: 18px;">Other Barbecue Recipes</span></span></div></div><div class="MsoNormal"><span style="font-family: Beton-Dem;"><span style="line-height: 18px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmd-6jainXj_q5PgA_1MzgVjeuGQlEzvHpZYsBJlieLiNHp0Iv81gqUJmzVsbzmiJV-o_H3KPMp98EZsV1wcG3JajamAP68OIGZn34qhiir6RL4MBvu4NW0OogcQObuavTtlVEI5DoB1ie/s1600/pg+85.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmd-6jainXj_q5PgA_1MzgVjeuGQlEzvHpZYsBJlieLiNHp0Iv81gqUJmzVsbzmiJV-o_H3KPMp98EZsV1wcG3JajamAP68OIGZn34qhiir6RL4MBvu4NW0OogcQObuavTtlVEI5DoB1ie/s1600/pg+85.jpg" width="640" /></a></div><div style="text-align: center;"> Bold Tri Tip</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1LiiSOYFOPA3fxiW7s0nBSAo08RFQTkExhSrxYPAVYZJSnd097xHQcTAOYRCw7-C7uMVnxTy9SezLYn7C-yGYo_iLf5nHdIGA4o5l7HdWKrgiZ4szK4N5D0r4Qqk9gCf78iQvkrKVOpI/s1600/pg+235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1LiiSOYFOPA3fxiW7s0nBSAo08RFQTkExhSrxYPAVYZJSnd097xHQcTAOYRCw7-C7uMVnxTy9SezLYn7C-yGYo_iLf5nHdIGA4o5l7HdWKrgiZ4szK4N5D0r4Qqk9gCf78iQvkrKVOpI/s1600/pg+235.JPG" width="640" /></a></div><div style="text-align: center;"> Pulled Pork</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtowANMnRbfVuf3ELWieuvcOvxNIYztmlC23gjCCBvzf2VJ8SPaykxMVTPSm2dP2oL-CvsVV97nN51wlHU-A5sCI59vdxfa56WTqjNie16EABd5IHr3TYFDH2Al2Vhz_zTDtUoJFvqTgO/s1600/pg.+149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtowANMnRbfVuf3ELWieuvcOvxNIYztmlC23gjCCBvzf2VJ8SPaykxMVTPSm2dP2oL-CvsVV97nN51wlHU-A5sCI59vdxfa56WTqjNie16EABd5IHr3TYFDH2Al2Vhz_zTDtUoJFvqTgO/s1600/pg.+149.JPG" width="640" /></a></div><div class="MsoNormal"><div style="text-align: center;"><span style="font-family: Beton-Dem;"><span style="line-height: 18px;">Pulled Pork Egg Rolls</span></span></div></div><div class="MsoNormal"><br /></div><div style="text-align: center;"><span style="color: #444444;"><span style="font-size: x-large;">To advertise with Splendid Sass, visit </span><span 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