Page 7 - March2022 Barbecue News Magazine

and his recipes will inspire even the most seasoned Egghead! I can't wait to try these recipes in my backyard." -Ryan Cooper, founder of BBQ Tourist and co-founder of The Smoke Sheet
“Ray Sheehan will unscramble any doubts, fears, miscon- ceptions and mediocre attempts at becoming a maestro of meat in your own backyard. Start fresh by bellying up to the basics and take a deep dive with his new book.” -Casey Webb, Actor, Comedian, Host of Man v. Food
“If you want to learn BBQ from the best and you love the Big Green Egg, then you need to make this book required reading. Ray Sheehan has something for every BBQ style and no matter what your experience level this book has it
all.”
-“HoJo” Howard Johnson, 2x World Series Champion and Big Green Egg Enthusiast
ABOUT THE AUTHOR
Ray Sheehan is a certified Kansas City Barbecue Society Judge and a member of the National Barbecue Association. His Memphis Mop BBQ Sauce won the Sauce King NYC Champion Grand Prize in October of 2020, and an Award of Excellence from the National Barbecue Association in 2017. His BBQ sauce and rubs are sold in stores throughout the United States, and his debut book, Award-Winning BBQ Sauces and How to Use Them, is available at all major book retailers.
MARCH 2022
BarbecueNews.com - 7
Reprinted with permission from Big Green Egg Basics from a Master Barbecuer by Ray Sheehan, Page Street Publishing, Co. 2022 Photo credit: Ken Goodman