More than a cooking technique, barbecue is a world of flavor and a distinct cooking culture. In this magnificently photographed collection, veteran pitmaster Mitch Benjamin explains how to make Charred Salmon BLT, Tequila Two-Step Texas Chili, Smoked Brisket Philly Cheesesteak, Jalapeño Cheesy-Corn Bake, Jerry's Brown Sugar Smoked Pork Sausage, Peach Bread Pudding with Caramel Sauce, and dozens more options. Benjamin also offers plenty of tips for barbequing, profiles of fellow grill gourmands, and reminiscences and recipes from his experiences in competitive barbeques.