Books: Cooking by Cuisine -> Cooking American
Dinosaur Bar-B-Que: An American Roadhouse
Ten Speed Press
Published: May 1, 2001
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Amazon.com's Best of 2001
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
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
Where can you show up for world-class barbecue,
stick around for the blues, and shut the place down philosophizing with some colorful 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 and Blue Pan-Seared Beef Tenderloins; Drunken Spicy Shameless Shrimp with
Brazen Cocktail Sauce; and Grill-Smoked Salmon with Chile-Lime Booster Sauce. So grab that way-too-clean apron off its hook and get ready to flip, slop, slather and slide your way to BBQ heaven. After all, it ain't barbecue 'til you get some on you!
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