Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.
Award-Winning Recipes in Half the Time Bestselling author Bill Gillespie is the undisputed champion of all things barbecue, and he’s back to help you master the art of hot and fast grilling on your Weber Smokey Mountain Cooker. He will teach you how to shave off hours of grilling time without sacrificing any of the flavor. This book is full of Bill’s best hot and fast recipes. You’ll love how quickly you can make timeless barbecue favorites, such as Monster Beef Short Ribs, Maple-Chipotle Glazed Pork Tenderloin and Beef Tenderloin with Fresh Horseradish. Or if you’re feeling adventurous, try his grill-seared twists on familiar recipes, such as his Chicken Cordon Bleu Wrapped in Bacon or Crab-Stuffed Haddock. And be sure to check out his “Hotter and Faster Competition Dishes” chapter for meals that will win over anyone—whether it’s your friends and family or a panel of judges. After reading this, you’ll have everything you need to make your fastest, smokiest and tastiest barbecue yet.
More than 100,000 copies sold! Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.
Not since The F.B.I. Story, a book authored by Don Whitehead in the 1950s which spawned a succesful motion picture starring Jimmy Stewart, has an updated version of the career of an F.B.I. agent been written. The work has changed considerably since the publication of that book. Although Mr. Whitehead's version was somewhat void of humor, the authors of this book have taken the liberty to include some of those humorous occurences which surfaced throughout their careers.
Be the Master of Your Charcoal Grill with Juicy, Smoky Recipes from a Champion Pitmaster Barbecue champion Bill Gillespie is a master of smoke and flame—and he’s back with his third book to help you become king of your Weber kettle grill. Inspired by memories of grilling with his father, Gillespie poured his heart into this comprehensive guide that opens up a world of barbecue possibilities. He starts from the ground up, giving beginners to advanced grillers all the information they need, including the best ways to start the coals, how to get the perfect char, how to time things for exact doneness and ultimately how to get incredible flavor the easy way. Inside, you’ll find delicious recipes for The Perfect Burger Every Time, Skirt Steak Cooked Directly on Hot Coals, Beer Can Chicken and many more. Whether you aspire to be a pitmaster or simply want to host incredible backyard barbecues, Gillespie has all the tips, tricks and insight to help you up your grilling game. From grill setup to final bites, this is your go-to guide for grilling like a champion.
A bass player navigates his way through the muddy waters of Chicago’s music scene Bill Harrison chronicles his journey from bumbling music student to successful professional bass player in late twentieth-century Chicago. Told with a mixture of wry humor and hard-won insight, Making the Low Notes gives readers an insider’s peek into the prosaic life of a working musician. Harrison describes periods of camaraderie, disappointment, pain, and joy as he toils in venues as divergent as bowling alleys, jazz clubs, recording studios, hotels, orchestra pits, and concert halls. He shares the stage with jazz greats, including Dizzy Gillespie, James Moody, Clark Terry, Bunky Green, and Max Roach. Along the way, the bassist struggles to reconcile the dissonance between his desire to be heard and his impulse to hide silently in the shadows.
In the 1950s, New York City's Birdland was the center of the world of modern jazz--and a revelation to Bill Crow, a wet-behind-the-ears twenty-two-year-old from Washington State. Located on Broadway between 52nd and 53rd streets, the club named for the incomparable Charlie Bird Parker boasted lifesize photo murals of modern jazzmen like Dizzy Gillespie, Lennie Tristano, and, of course, Bird himself, looming large against jet black walls. Exotic live birds perched in cages behind the bar. The midget master of ceremonies, 3'9 Pee Wee Marquette, dressed in a zoot suit and loud tie, smoked huge cigars and screeched mispronounced introductions into the microphone. And the jazz-struck young Crow would park in the bleachers till 4 am, blissfully enveloped by the heady music of Bird, Bud Powell, Max Roach, and a host of other jazz giants. From Birdland to Broadway is an enthralling insider's account of four decades of a life in jazz. Bill Crow, journeyman bass player, superb storyteller, and author of the successful Jazz Anecdotes, here narrates many moving and delightful tales of the pioneers of modern jazz he played with and was befriended by. We find Dizzy Gillespie, with whom Crow, because of prior commitments, regretfully declined steady work, dancing at the Royal Roost, Stan Getz sadly teetering on the brink of losing himself to drugs, and Harry Belafonte (known then as the Cinderella Gentleman) running a lunch counter in New York's Sheridan Square between music dates. And we also witness many of the highlights of Crow's career, such as in 1955 when the Marian McPartland Trio (with Crow on bass) was named Small Group of the Year by Metronome; Crow playing with the Gerry Mulligan Quartet at venues like Storyville in Boston and Harlem's Apollo Theater (where they appeared with Dinah Washington); and the tour of the Soviet Union with Benny Goodman, a journey that might have been a high point of Crow's travels abroad but was marred by Goodman's legendary mistreatment of his band. Moving beyond jazz clubs to the Broadway concert pit and a variety of studio gigs in the '60s, Crow encounters actors such as Yul Brynner and pop-rock acts like Simon and Garfunkel. From the great to the near-great, from Billie Holiday to Judy Holliday, Bill Crow's wealth of personal anecdotes takes the reader from Birdland, to the Half Note, to the Playboy Club, to the footlights of Broadway. This revealing book is a marvelous portrait of the jazz world, told by someone who's been there.
From legendary writer Bill James, in collaboration with his daughter, Rachel, a compelling, dramatic, and meticulously researched narrative about a century-old series of unsolved axe murders across America, and how the authors came to solve them"--Jacket.
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