Whatcha Need to Know to Barbeque Like a Pro
by Ron Lutz

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Book Reviews of Whatcha Need to Know to Barbeque Like a Pro

Book Review: Whatcha Need to Know
Summary: 4 Stars

Now something different has come down the pike. In "Whatcha Need to Know to Barbecue Like a Pro," Ron Lutz has abondoned the tried-and-true and authored what isn't really a cookbook as much as it is a manual. Of the 100 pages in his book, less than a quarter of it is recipes and the rest is tips, techniques, guidelines, instruction, and contrast and comparison.

His approach is completely logical ­ his first five chapters deal with equipment, tools, fuel, woods, and sauces and rubs, in that order. After that, he dedicates chapters to each of the meat groups ­ pork, ribs, brisket, and poultry ­ and finishes with a chapter on side dishes and another on additional resources like other books and web sites. In each chapter, his writing style is succinct and to-the-point. It is opinionated but at the same time fair. For example, in Chapter 1, Lutz is quick to reveal that his preference for equipment is the Weber Smoky Mountain cooker (bullet or water smoker) and then spends the next six pages talking about the intracacies of cooking with one. But he follows that by confessing that he also owns a Brinkman Cimarron (offset smoker) and launches into a fact-for-fact contrast and comparison of the two types.

Lutz' assessment of tools in the second chapter is equally as basic but yet detailed. He makes an immediate appeal to the reader to adopt a chimney starter in place of starter fluids and carefully explains why. He covers rib racks, thermometers, gloves, tongs, mops, brushes and spray bottles in the same measured pace ­ first identifying the tool and then explaining its importance. Lutz exhibits the enthusiasm of a convert in his chapter on fuels. He disses gas in short manner ("For barbecuing, I don't see a time I'll ever switch to a gas-fired pit") before launching his plea for lump charcoal over briquettes. His chapter on woods includes a concise description of the properties of the basic varieties. Chapter 5 covers rubs, sauces and mops, paying particular attention to the use of key ingredients and finishing with recipes for each.

The heart of Lutz' book is the chapters on meats. Although he never directly offers his credentials as a barbecue pro anywhere in this book, it is here that his experiences shows through. He explains the tips in cooking barbecue that come only after spending many hours at it. His approach is very thorough, yet conversational. Lutz again takes the opportunity to make comparisons, such as his discourse on loin back ribs and spareribs. He offers suggestions on picking the best brisket from the grocery store meat case and does a sub-chapter on brining.

Up to this point in the book, Lutz has assembled it in a very simple and sensible style. It is when it comes to Chapter 10 that the reader is struck with a curiousity. The chapter is about side dishes, yet the first three pages deal with cooking a pork loin. The chapter then abruptly shifts course back to its original intentions with a dozen pages of side dish recipes. An editor's note does precede this oddity, but even recognizing the fact and then going forth seems unusual.

In the end, even the Chapter 10 gaffe doesn't significantly detract. Lutz has authored an entirely useful book that gives a very detailed look at the basics of barbecue. Many accomplished barbecuers may find this book simplistic in nature or at least not very challenging. To be quite honest, this book doesn't necessarily break any new ground; rather, it is truly a manual on how to barbecue, complete with all those tricks and secrets passed down from others or learned through trial and error.

Buy it for yourself and I know you'll glean at least a nugget or two. Better yet, buy it for a beginning barbecuer (or recommend that they buy it) and they'll be forever grateful.

Summary of Whatcha Need to Know to Barbeque Like a Pro

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