Wiley's Championship BBQ

Secrets that Old Men Take to the Grave

Nonfiction, Food & Drink, Appliances
Cover of the book Wiley's Championship BBQ by Wiley McCrary, Amy Paige Condon, Janet McCrary, Gibbs Smith
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Author: Wiley McCrary, Amy Paige Condon, Janet McCrary ISBN: 9781423636328
Publisher: Gibbs Smith Publication: March 5, 2014
Imprint: Gibbs Smith Language: English
Author: Wiley McCrary, Amy Paige Condon, Janet McCrary
ISBN: 9781423636328
Publisher: Gibbs Smith
Publication: March 5, 2014
Imprint: Gibbs Smith
Language: English

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.

Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the co-author of The Back in the Day Bakery Cookbook.

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Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em.

Wiley and Janet McCrary are the owners of Wiley’s Championship BBQ in Savannah, Georgia, where they’ve been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.

Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the co-author of The Back in the Day Bakery Cookbook.

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