The Stubb's Bar-B-Q Cookbook

Stubb's restaurant has long been famous as "king of Bar-B-Q and the blues," and the Stubb's brand of BBQ sauces, rubs, and marinades is widely available in gourmet stores, supermarkets, and wholesale clubs across the country. Now home cooks can re-create Stubb's Texas-style flavor in their own kitchens, with over 50 great barbecue recipes inspired by the restaurant and the "Legendary Kitchen" products. Recipes include down-home barbecue favorites like Wicked Jezebel Ribs, Cider Brined Turkey Breast, Smokey Tex-Mex Fajitas, and Mustard Mopped Chicken, as well as appetizers like Pico de Gallo and Creole Deviled Eggs. The book also includes perfect barbecue sides such as Stubb's Sweet Corn Relish, Summertime Macaroni Salad, and Mashed Sweet Potatoes, and great desserts including Stubb's Pecan and Buttermilk pies. Recipes are accompanied by classic archive photos from Stubb's history and a useful introduction on "Grilling Jargon and Barbecue Basics." With an attractive, affordable format and a wealth of time-tested, original Stubb's recipes, this is a great gift buy, and the perfect handbook for barbecue-lovers everywhere.

Scott G. Jensen is the President and CEO of Stubb's Legendary Kitchen, Stubb's Bar-B-Q sauce company in Austin, Texas, which markets Stubb's sauces, rubs, and marinades nationwide. Jensen and his partners founded Stubb's Legendary Kitchen with C. B. "Stubb" Stubblefield in 1991 and also built the Stubb's Bar-B-Q Restaurant in Austin, where many of these recipes are served daily.

Kate Heyhoe is the founder and executive editor of the first food e-zine, GlobalGourmet.com, which has won a Versailles World Cookbook Award. A Texas native, she has written for Better Homes and Gardens, Saveur, and other magazines and is the author of five previous books on food and wine.