A Culinary Institute of America graduate explains his decision to give up a career at the sides of some of the world's forefront chefs to perfect his barbecuing skills, in a detailed primer that covers everything from equipment fundamentals to preparing a diverse range of fare including Honey-Glazed Baby Back Ribs, Quick Cook Texas-Style Brisket, and Rack of Lamb Crusted with Grain Mustard and Chile Powder.

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