9781592334995

Barbecue is distinctively Southern. So how did two guys from Boston win hundreds of barbecue ribbons, 30 Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniels World Championship Invitational Barbecue? By remaking classic BBQ favorites with new, audacious, and occasionally outrageous, twists, techniques, and ingredients. Award-winning chefs Andy Husbands and Chris Hart reveal their competition-winning techniques and recipes, from the ribs that won the Jack Daniels World Championship, to 25-Step Championship Chicken that melts in your mouth, to $100 Meatloaf that will redefine your definition of the word. Wicked Good Barbecueainâ€™t your Daddyâ€™s barbecue. It's your guide to fun, fearless, and fantastic cooking.

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Fried Mac 'n Cheese Pops

Every year, at Harpoon’s Championship of New England Barbecue in Windsor, Vermont, we have the chance to be vendors as well as competitors. This dish is by far one of our most popular. It’s a little time-consuming, but it’s absolutely worth it. Before you begin, make sure you have space in your freezer, because these have to stay frozen until they are fried. If you don’t need the full batch for your gathering (or if you’d like to double the recipe to keep these on hand!), freeze the remaining pops in an airtight container for up to four weeks, and fry them as needed.

—1 pound (455 g) elbow macaroni

—1⁄2 cup (1 stick, 112 g) butter

—4 1⁄2 cups (562.5 g) flour, divided

—1 teaspoon (1.2 g) crushed red pepper flakes

—1 teaspoon (6 g) salt

—1⁄2 teaspoon (1 g) ground black pepper

—3 1⁄2 cups (870 ml) half-and-half

—4 cups (460 g) grated Monterey Jack cheese

—4 1⁄2 cups (520 g) bread crumbs, divided

—Kosher salt and freshly cracked black pepper, to taste