Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the 'cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they're capable of doing on their own. The techniques and recipes in this cookbook don't favor one region over another, and cover all manner of animalfrom cow, pig, and sheep to bird, fish, and shellfish, along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on 'em, along with 'em, or after 'em.Wiley and Janet McCrary are the owners of Wiley's Championship BBQ in Savannah, Georgia, where they've been serving up their prize-winning competition barbecue to thousands of customers weekly since 2005.Amy Paige Condon is the digital editor of Savannah magazine, for which she has written articles on food, home and design, fashion, and many of the fascinating characters of Savannah. She is the co-author of The Back in the Day Bakery Cookbook.

Recipes for ribs, rubs, and much more from Savannah's legendary "BBQ General."

Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the 'cue and prize-winning owner of Wiley's Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they're capable of doing on their own.

The techniques and recipes in this cookbook don't favor one region over another, and cover all manner of animal-from cow, pig, and sheep to bird, fish, and shellfish-along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on 'em, along with 'em, or after 'em.

Also includes info on grills, smokers, Wiley's favorite suppliers and cookbooks, and more