Pitt Cue Co. the Cookbook Hardcover – Import, January 1, 2013

This is exactly the kind of thing, my son, the engineer/outdoorsman, who loves to bar-b-cue outdoors - meat, fish, poultry - and combine it with a great fresh vegetable salad, will enjoy. I couldn't find a place for where to send it to him as a gift, so it came to me although I included his name and address. Consequently, I had to mail it from Michigan to the state of Washington. However, that gave me a chance to see the book and I was delighted because I knew he'd appreciate the humor, the group picture in the front which looks like a construction crew (my father was a building contractor), the innovative recipes and and the use of brine - for a drink, for pickled beets, and for many other oddities and delicacies. This turns cooking into a wild, crazy adventure. Good stuff. The photos are a fine addition to the copy.

I have a ton, like an embarrassing ton, of cookbooks and have never written a review before but felt morally compelled to weigh in in heavy favor of this book. First of all, it is a joy to read. Funny and personable. I don't know, perhaps reading it with an English accent in my head gives it a comedic advantage, but it was just a pleasure to read through. Secondly, and more critically, it is a fantastic set of recipes. I have made the brisket, the pulled pork, the short ribs, the house sausage and the porger sausage, the potato rolls, the mashed potatoes, along with the BBQ sauce and the mother sauce, as well as the green chile slaw (which has a surprisingly thai flavor profile) and the vinegar slaw. Every bite was hands down the best of its kind and this has rapidly become my gold standard BBQ book. All recipes were prepared on the Big Green Egg and were easy, though some do take a number of hands-off hours. Proceed directly to one-click checkout on this bad boy.

Not for the faint-hearted or the lazy, this is packed full of uncompromising recipes that are well worth the effort. The Kindle version is terrible though, no table of contents and weird rendering makes it very hard to navigate. The physical version is beautifully produced and well worth dropping a few more dollars on.

I'm from the South and have actually been to the Pitt Cue restaurant in London and it was by far the best bbq my husband, best friend and I have ever eaten. This book is great! I bought it before our trip to London in 2014 for my husband and after making one of the pork rubs in it bought it for a friend for Christmas since he fell in love with the rub. Amazing book and absolutely stellar restaurant.

There are recipes here that you cannot find anywhere else the subject is covered in great detail arming the reader to forth and cook. I especially like section on lamb or more precisely mutton and hogget

So many photos and illustrations which are very helpful for the right brained cooks :) The meals are great!!

The book itself is great, I got the Kindle version to have it on hand more readily, but the Kindle version is a bit rough, badly needs an expanded table of contents. Links from one recipe to another are cool but you cannot just read a book like this.

Lots of good information for cooking/smoking/sides/deserts you name it. All you need in one book. I will be using a ton of information provided in this book

Fun!

After finally deciding to shun gas barbecues in favour of teaching myself how to cook 'low and slow' properly with coals, I plumped for a couple of different books to help get me on my way. If you've been to Pitt Cue Co you'll know what to expect from this - a lot of pork, slightly British takes on proper American BBQ, and a love of vinegary pickles and slaws. The recipes are superb (the pulled pork blows my old recipes out of the water), although be warned that 'low and slow' is just that (slow), there are very few direct grill meat recipes in the book (although the few there are, e.g. the devilled chicken thighs, are sublime).As good as the food recipes are, the book has three more (arguably as useful) strings to its bow - the theory, the sauces, and the cocktails. The theory of indirect grilling is laid out much clearer for (more or less) beginners than anything else I've read, and vastly improved my slow cooked large joints. The sauces and sides are suitably varied and in some places pretty unique (picked watermelon rind anyone?), and the cocktails will get any fan of whisky cocktails salivating, including various options for the epic pickleback.Highly recommended for any barbecue fan if you're after something slightly different to the usual faire. I can highly recommend Ray Lampe's "Slow Fire" as an accompanying bible, mainly as it has the greatest dry ribs I've ever experienced...

I just love it. The sauces ( white peach ketchup) , the devil dip gravy, the pickles are all new to me and are wonderful. The magic is the meat section. I dont have a smoker, but decided to roast lamb at 107 degrees in the oven and finish off on the BBQ. Wow.. low and slow is the only way to roast!

Wonderful book full of flavour- rich succulent recipes. A whole world of cooking style and full-on masculine cookery. Buy it !

This book is great on the stuff it should be: barbecue recipes. I've made several of the meats and they are top. The pickles and slaws are also pretty good, and the cocktail section is a great intro to some basic manhattan and sour variations.But guys, what is up with the proportions on the London buns? I thought the dough looked way too wet, but I figured, go with it. So I baked them and I'd be lying if I said they were edible...