From classic, competition-winning recipes to boundary-pushing que, join the founder of Meat Mitch competition BBQ team and Char Bar in Kansas City for a BBQ Revolution!
Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee field, and taken home some serious hardware from just about every major BBQ competition. In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride as only he can! The book starts with his treatise on smokers and smoking, then winds its way through chapters both classic and creative:
Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.
Take a trip behind the scenes of Kansas City’s Char Bar, with some of their most popular recipes like their smoked and glazed chicken wings and burnt ends eggs Benedict. Mitch even breaks out the smoking gun for some smoked cocktails!
Whether you’re relatively new to BBQ or a seasoned pitmaster, you’re sure to find new ideas, techniques, and flavors if you hang around with Mitch. What are you waiting for? Go ahead, join the revolution!
Mitch Benjamin is the founder of the Meat Mitch competition BBQ team and brand, known throughout the world in the barbecue community. He has dreamed up and cooked sauces, rubs, and meats that are consistently among the most award winning and decorated in the country. In 2019, the Meat Mitch competition team won at the most prestigious American Royal BBQ Sauce World Championship Competition, The Memphis in May World Championship BBQ Sauce Competition, and finished with a 1st, 2nd, and 3rd in the heralded National Barbecue and Grilling Competition for his sauces and rubs.