{"product_id":"pitmaster-andy-husbands-cookbook","title":"Pitmaster by Andy Husbands \u0026 Chris Hart – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Andy Husbands and Chris Hart of the world-champion iQue barbecue team, Boston\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Fair Winds Press, 2017\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Smoker tutorials, regional US styles, a guest pitmaster in every chapter, sides, cocktails and desserts\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks moving from the backyard grill to serious smoking\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781592337583\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePitmaster is a hardback barbecue cookbook by Andy Husbands and Chris Hart of the Boston-based iQue team, and it teaches you how to run every classic smoker and cook the regional styles of American barbecue, with a guest pitmaster in every chapter.\u003c\/strong\u003e It starts with backyard basics and builds all the way up to a whole hog.\u003c\/p\u003e\n\u003ch2\u003eFrom backyard cook to pitmaster\u003c\/h2\u003e\n\u003cp\u003eAndy and Chris did something no northern team had done before: their iQue crew won the 2009 Jack Daniel's World Championship Invitational. This book is how they think about barbecue, laid out step by step. It's the regional tour plus the smoker know-how in one place, which is rare.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with how to run the classic smoker types, with instructional photos, then moves from backyard cooking and tailgating into spotlights on Texas, Kansas City and the Carolinas. Each chapter brings in a guest pitmaster, including Tuffy Stone, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis and Billy Durney.\u003c\/p\u003e\n\u003cp\u003eStandouts include Butterfly Pork Butt Burnt Ends, Memphis-Style Baby Back Ribs and Central Texas Beef Ribs. Every chapter rounds out with regional sides, a crowd-sized cocktail and a simple dessert, and the foreword is by Mike and Amy Mills.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who've mastered the grill and want to get serious about smoking, and anyone curious about how regional American styles differ. Beginners can start at the chicken thighs; veterans can head straight for the whole hog.\u003c\/p\u003e\n\u003ch2\u003eAbout Andy Husbands \u0026amp; Chris Hart\u003c\/h2\u003e\n\u003cp\u003eAndy Husbands is a Boston chef and pitmaster who opened Tremont 647 in 1996 and later The Smoke Shop, named Best Barbecue Restaurant by \u003cem\u003eBoston Magazine\u003c\/em\u003e; he also competed on \u003cem\u003eHell's Kitchen\u003c\/em\u003e. Chris Hart has led the iQue competition team, which in 2009 became the first New England team to win the Jack Daniel's World Championship Invitational. Together they also wrote \u003cem\u003eWicked Good Barbecue\u003c\/em\u003e and \u003cem\u003eWicked Good Burgers\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/150_proud-ribs-trophy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's orders: read this one with a smoker warming up. It's a road trip through American barbecue led by a world-champion team, and the guest pitmaster chapters are pure gold. The Smuggler's favourite is the Butterfly Pork Butt Burnt Ends, more bark, more edges, more reasons to stay up late. Buy it and your next comp-style cook gets a whole lot sharper; pair it with \u003ca href=\"\/products\/peace-love-and-barbecue-mike-mills-cookbook\"\u003ePeace, Love and Barbecue\u003c\/a\u003e from the Mills family who wrote the foreword, and \u003ca href=\"\/products\/myron-mixons-bbq-rules-myron-mixon-cookbook\"\u003eMyron Mixon's BBQ Rules\u003c\/a\u003e, then shake on \u003ca href=\"\/products\/tuffy-stone-the-big-umami\"\u003eTuffy Stone The Big UMAMI\u003c\/a\u003e (he's in the book).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Comp-Box Rib Spritz\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe spray bottle every competition cook swears by, minus the entry fee.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250 ml apple juice, 60 ml apple cider vinegar, 1 tbsp Worcestershire sauce, a clean spray bottle\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMix everything in the spray bottle and shake.\u003c\/li\u003e\n\u003cli\u003eOnce the bark has set on your ribs (about 2 hours in), mist them every 45 minutes.\u003c\/li\u003e\n\u003cli\u003eKeep spraying lightly until you wrap or sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A light mist keeps the surface tacky so smoke sticks, while the acid and sugar help build colour without washing off the rub.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pitmaster?\u003c\/h3\u003e\u003cp\u003ePitmaster was written by Andy Husbands and Chris Hart of the Boston-based iQue barbecue team, winners of the 2009 Jack Daniel's World Championship Invitational.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Pitmaster?\u003c\/h3\u003e\u003cp\u003eIt covers how to run the classic smoker types, backyard and tailgate cooking, and regional styles like Texas, Kansas City and the Carolinas, with a guest pitmaster in each chapter plus sides, cocktails and desserts.\u003c\/p\u003e\n\u003ch3\u003eIs Pitmaster good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with basics like grilled chicken thighs and smoker set-up before building up to advanced cooks such as burnt ends and whole hog.\u003c\/p\u003e\n\u003ch3\u003eIs Pitmaster a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Fair Winds Press in 2017.\u003c\/p\u003e\n\u003ch3\u003eWhich guest pitmasters feature in Pitmaster?\u003c\/h3\u003e\u003cp\u003eGuests include Tuffy Stone, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis and Billy Durney, each representing a region or style.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pitmaster?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pitmaster was written by Andy Husbands and Chris Hart of the Boston-based iQue barbecue team, winners of the 2009 Jack Daniel's World Championship Invitational.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Pitmaster?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers how to run the classic smoker types, backyard and tailgate cooking, and regional styles like Texas, Kansas City and the Carolinas, with a guest pitmaster in each chapter plus sides, cocktails and desserts.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pitmaster good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with basics like grilled chicken thighs and smoker set-up before building up to advanced cooks such as burnt ends and whole hog.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pitmaster a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Fair Winds Press in 2017.\"}}, {\"@type\": \"Question\", \"name\": \"Which guest pitmasters feature in Pitmaster?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Guests include Tuffy Stone, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis and Billy Durney, each representing a region or style.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807411764,"sku":"9781592337583","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pitmaster-andy-husbands-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/pitmaster-andy-husbands-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}