Recipes from BBQ Revolution

Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, 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! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative.

A piece of smoked salmon with bourbon marinade on a baking sheet with lemon slices and a fork.

Smoked Salmon with Bourbon Marinade

Give your smoker something to look forward to—sweet tea and bourbon are a swoon-worthy marinade for a salmon fillet. Leftovers are perfect for bagels and cream cheese.

Three crab cakes with ritz crackers on a metal tray with a small bowl of lemon butter, lemon wedges, and dill sprigs nearby.

Crab Cakes with Ritz Crackers

Plump little bits of crab and not much else, these morsels are better than typical crab cakes. A crisp crust and a buttery lemon sauce are all it takes to make dinner perfect.

A bowl of Texas-style chili with pork and brisket with a fork, spoon, and bowls of lime, cilantro, and pickled jalapenos on the side.

Texas-Style Chili with Pork and Brisket

This meaty chili brings everyone to the table. The complex flavors are thanks to three different types of meat, a good helping of spices, and tequila. That’s right—it’s a party!