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Dinosaur Bar-B-Que: An American Roadhouse, by John Stage
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Amazon.com Review
Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at "biker gigs" up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up "the Southern barbecue vibe" (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the "genuine honky-tonk rib joint," where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there's live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread. Between recipes for Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce and Not Your Mama's Meatloaf are samples of the restaurant's infamous restroom graffiti ("When life gives you lemons... add vodka") and photos of staff tattoos. Stage and coauthor Nancy Radke realize that not all backyard grill masters own smokers, let alone the kind of hickory-log-fueled industrial pits at the Dinosaur (nicknamed "The Coffin" and "The Doghouse"), so they present home cooks with a helpful Techniques of Outdoor Cookin' section that offers advice on how to grill and smoke with wood chips. And no matter the season, this cookbook will quickly become a dog-eared favorite, as many of the more than 100 recipes are perfect for indoor cooking anytime of the year. Whip up a batch of the all-purpose Mutha Sauce (a versatile starting off point for many of the dishes) and you'll have enough ammunition for a weekend's worth of recipes. If you want to come any closer to living the complete Dinosaur experience at home, you'll need a Harley out front, a cold beer in hand, and Roosevelt Dean and the Spellbinders jammin' in the living room. --Brad Thomas Parsons
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From the Publisher
* Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint.
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Product details
Hardcover: 192 pages
Publisher: Ten Speed Press (May 16, 2001)
Language: English
ISBN-10: 9781580082655
ISBN-13: 978-1580082655
ASIN: 1580082653
Product Dimensions:
8.6 x 0.7 x 10.5 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
157 customer reviews
Amazon Best Sellers Rank:
#105,908 in Books (See Top 100 in Books)
For those who do not know, Dinosaur is a top BBQ joint that originated in Syracuse, NY as a biker bar with Bad A** BBQ. They have since expanded to both Rochester & Troy, NY, as well as adding a bottled product line of their sauces for purchase in grocery stores.We actually used them to cater our wedding reception because we love their food so much: Dinosaur's mac n cheese is the greatest thing you will ever put in your mouth.On to The Book:The man beast went out and bought a smoker and we have since been experimenting with the Wonderful World of Smoked Meats.This bad boy was suggested to me as we were stumbling through our endeavor and it has pretty much changed my life. They writers break everything down so even a novice cook can create fantastic food and while some of it is a little involved, nothing is particularly difficult to work your way through. Their recipes have so much Flavor! And they have a solid cornbread recipe, which I had been struggling to find for awhile.I will say the book itself is a little odd with the choice of photos they have throughout it- not sure what a tramp stamp has to do with ribs, but the ribs were delightful so I suppose it is what it is, just not what I would have picked.If you are not convinced on this purchase, go google Drunken Shameless Spicy Shrimp Dinosaur - make it - and know that most of their recipes are equally TASTY!
Dinosaur Bar-B-Que started out in Syracuse, NY and then opened it's second location in Rochester, NY where I live. They now have many restaurants in the northeast United States. I would say it's a family friendly biker restaurant. I have been all over the USA and a few countries and Dinosaur Bar-B-Que by far has the best BBQ food around. I encourage you to visit one if you can.The cover of this cookbook can be deceiving. It is not clear that it is a cookbook until you open it up and very few of the recipes are actually served in the restaurants. That said, even though they're not receipes from the restaurant, they are still high quality and tasty. Dinosaur Bar-B-Que also sells several different kinds of BBQ sauce and rubs. This cookbook has recipes to make the sauces and rubs from scratch, but has a resource section in the back that recommeds substitutions using the brand name Dinosaur Bar-B-Que sauces and rubs.I highly recommend this cookbook to any BBQ or American Roadhouse type food fans.
If you've ever thought about doing your own "low and slow" BBQ get this book. This is geared toward the novice pitmaster but the recipes are serious. I use them every time and haven't felt the need to deviate. As an added bonus, the book also has tons of great recipes for sides, deserts and other entrees. If you've ever eaten at a Dino-BBQ restaurant you'll know what getting this cookbook is a good idea.
My significant other thinks that he is a BBQ master, I havn't had the heart to tell him that truely, 10% of what he BBQs comes out good. He likes to experiment with his own sauces (mostly beer, and a little bit or worcestershire), and always comes up with some weird side dishes that are kind of gross.In order to encourage his fledgeling interest and guide him towards a more tasty way, I purchased this book for him. Well, more for myself but...you get the point!At first he was a little hurt, but then I made the Mac n' Cheese shepherds pie, encompassing everything that he loves: meat, cheese, tabasco. He was skeptical, but ended up loving it and brought the leftovers to work to show off to all of his friends. The next night, we had chicken and andouille and peppers; he loved that even more, and he was sold on the book, read it front to back, and began testing out other recipes that he thought sounded good. We have loved everything so far, we've tried almost everything! I am particularly impressed by the side dishes - the cajun corn is amazing! I also like that they encompass a lot of new things for us - red bell peppers and other veggies especially.We both now LOVE this book (me, especially). We have made almost every recipe out of it.However, the true gem in this book is the cooking instruction, and the sauces and rubs.It has a whole directory on how to cook different cuts of meat on the grill (HALLELUJAH!) and on the stovetop, what to cook it in, etc. And the sauces and rubs, hello! The mutha sauce is absolutely amazing and we now make it by the pound and put it in everything. The red rub is amazing. The creole seasoning is fantastic!We LOVE these recipes because as novice cooks, they are easy to follow and outline exactly what you need to do and exactly when to do it. And even if you make an opps, it's salvageable because regardless it's gunna taste good.Finally, there's tons of fun quotes and pictures in it....who doesn't like some entertainment when cooking?Overall, it's the best cookbook that I've EVER found. There is not one recipe that we havn't liked so far!
My BEST BBQ book. I've made about eight recipes from this book and I'm batting 1.000 on the satisfaction scale. Their rub and their Mutha's sauce are top notch. I make extra and can the sauce for use every time I cook. Superb coleslaw recipe that has met the high standards of the woman I'm married to. The Mojito chicken recipe is a guest favorite. I can go on and on.
As a hardcore, year round outdoor cook, I thought I would like this cookbook.Sadly, nearly all of the recipes call for mutha sauce, and/or one of two rubs/seasonings (recipes for all 3 are provided)I tried to give my copy to a fellow grilling friend, he didn't want it, said he had made the mutha sauce before and was not overly impressed.My personal opinion only.Others seem to love the book, mainly it seems by folks who have eaten at the restaurant.
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