Dinosaur Bar-B-Que: An American Roadhouse
by John Stage, Nancy Radke
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Book Summary Information
Author: John Stage, Nancy RadkePhotographer: James Scherzi
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-05-16
ISBN: 1580082653
Number of pages: 192
Publisher: Ten Speed Press
Book Reviews of Dinosaur Bar-B-Que: An American Roadhouse
Book Review: American cuisine with a barbeque twist.....YUMMM!
Summary: 5 Stars
I must admit that I avoided purchasing this book as I have been disappointed in the past with cookbooks that are written for a particular restaurant. Too often, the recipes in such books are only close approximations of the real items. Alas, this book forgoes that tendency and gives the actual menu directions. Dinosaur Bar-B-Que cooks traditional 'American cuisine'. The recipes for 'Not Your Mama's Meatloaf' and 'Macaroni and Cheese Shepherd's Pie' were big hits. Each section (Beef, Poultry, Seafood, Pork etc.) contains some suggestions for the barbeque novice. But what separates the 'Dinosaur' from other cookbooks are the recipes for sauces, rubs and marinades. I have grown habanero chiles in my garden this summer and used them to make the hot version of the Mutha Sauce. Problem is, I can't get enough of this stuff. The combination of tastes will just dance on your tongue and you too will use it in more and more recipes. The Creole Rub is also an easy to create but versatile spice combination. On a lighter note, the compilation of the best of Dinosaur graffiti is hilarious. It is obvious that this establishment takes its food seriously without taking itself all that seriously. Buy the book....make the sauces....assemble the rubs and try the recipes. As the authors suggest, this will be only a guidebook for you. Feel free to experiment with your own spices and flavors. If it isn't already, barbeque will become an indispensable part of your culinary experience!
Summary of Dinosaur Bar-B-Que: An American Roadhouse
Where can you show up for world-class barbecue, stick around for the blues, and shut the place down philosophizing with some truly gritty characters? At Dinosaur Bar-B-Que, of course?the renowned Syracuse-based honky-tonk rib joint just hankering to share its BBQ excellence with folks outside the state. In DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE you'll find the secrets to their succulent pit-smoked specialties in recipes you can fire up in your own backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.? Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.Awards2002 National Barbecue Association Award WinnerReviews?There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight.? ?Tulsa World?Top 25 Editor's Choice Picks for 2001? ?Amazon.com?One last look at summer grilling cookbooks . . . John Stage's DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE captures the slow-cooked-barbecue smell that hits you two blocks away from his 'genuine honky?tonk rib joint' in Syracuse, New York. . . . No matter the season, this cookbook (with more than 100 recipes) will quickly become a dog-eared, sauce-stained favorite.? ?Amazon.com?I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this.? ?President Clinton on Dinosaur Bar-B-Que (September 1, 2000)?Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage.? ?Nancy Radke?Without a doubt, DINOSAUR BAR-B-QUE will quickly become a dog-eared favorite on your kitchen bookshelf.? ?Amazon.com?So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual.? ?Santa Cruz Sentinel?Real barbecue recipes for serious eaters.? ?Food Network?Handsome yet funky . . . it's also a fun read.? ?Buffalo News?Awesome!??Arlington Advocate?It looks like some folks are having a darn good time there.? ?Charleston Post & Courier?[A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven!? ?Scott Fine's Great Grilling Recipes (formerly On The Grill)Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at "biker gigs" up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up "the Southern barbecue vibe" (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the "genuine honky-tonk rib joint," where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there's live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread.
Between recipes for Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce and Not Your Mama's Meatloaf are samples of the restaurant's infamous restroom graffiti ("When life gives you lemons... add vodka") and photos of staff tattoos. Stage and coauthor Nancy Radke realize that not all backyard grill masters own smokers, let alone the kind of hickory-log-fueled industrial pits at the Dinosaur (nicknamed "The Coffin" and "The Doghouse"), so they present home cooks with a helpful Techniques of Outdoor Cookin' section that offers advice on how to grill and smoke with wood chips.
And no matter the season, this cookbook will quickly become a dog-eared favorite, as many of the more than 100 recipes are perfect for indoor cooking anytime of the year. Whip up a batch of the all-purpose Mutha Sauce (a versatile starting off point for many of the dishes) and you'll have enough ammunition for a weekend's worth of recipes. If you want to come any closer to living the complete Dinosaur experience at home, you'll need a Harley out front, a cold beer in hand, and Roosevelt Dean and the Spellbinders jammin' in the living room. --Brad Thomas Parsons
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