Bryan’s BBQ Cookbook

You might want to save some of your holiday cash.

A new cookbook is arriving at the end of the month, and this one is worth bellying up to the bar for.

photo © by David B. Moore

Guitar-strumming chef Bryan Dooley of the award-winning Bryan’s Black Mountain Barbecue in Cave Creek, AZ, just penned a cookbook, along with Leslie V. Bay, with photos by David B. Moore.

We got a sneak peek at the roughly 112-page, soft-cover book that will be released on December 27.

Frankly, we’re shocked (in a happy, woo-hoo! way) that Dooley is spilling the beans about his smokin’ barbecue and off-the-hook side dishes.

Lest you think Dooley has revealed everything, he has not — at least not completely — but he does include recipes for his Bryan’s BBQ sauce and rub, aptly named “Almost” and “Nearly.” (Hey, the guy can’t give away all his secrets.)

He does give the whole enchilada away for some serious fan favorites, such as:

photo © by Gwen Ashley Walters

* Bryan’s pulled pork

* Brisket & black-eyed chili

* Sweet pickled jalapenos

* Pulled squash BBQ sandwich

* Watermelon with jalapeno & cardamom honey

* Root beer battered apples

And he’s included some new dishes, too:

* Beer & pickled jalapeño hush puppies

* Crawfish mac ‘n cheese

* Shrimp Evelyn (a nod to his grandmother’s shell-on shrimp appetizer)

* Chicken Brunswick stew

* Snickerdoodle cardamom ice cream sandwich

photo © by Gwen Ashley Walters

The book is not just a cookbook.

It’s a story book — you might even say it’s a love story.

Dooley and Bay document his journey from how he became a chef to his 13-years at the Scottsdale Princess Resort, to how an accident and an ultimatum from his wife Donna led the fine dining chef to open a casual barbecue joint.

Dooley’s right-hand man in the kitchen, Rob Olson, contributes to the cookbook, too, including a recipe for his renowned collard greens.

The narrative conveys how Dooley fell in love with the Old West, and how he puts his own spin on dishes that are more apt to resemble the New West, such as a smoked sausage hoagie with pickled watermelon chow-chow.

Along with 48 or so recipes, there is a whole section on smoking and another on how to stock a BBQ pantry.

Much like Dooley himself, the book is filled with character, including personal family photos. Dooley dabbles in poetry, too, and there’s a smidgen of his wordsmith wizardry tucked here and there.

For now, plans are to sell the book at the restaurant starting December 27 (note: the restaurant will be closed for the holidays from December 22-26).

photo © by David B. Moore

Stories & Recipes from Bryan’s Black Mountain Barbecue
by Bryan Dooley and Leslie V. Bay

Photos by David B. Moore
Designed & illustrated by Lori Cowherd of The Orange Gourd Design Studio

Available December 27.
6130 East Cave Creek Road, Cave Creek

2 replies
  1. jean edwards
    jean edwards says:

    sounds great…. how do I buy 2 or 3? Congratulations Bryan. Donna, please call and let me know how to order. Thanks, Jeanie


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  1. […] month we gave you a sneak peek into Chef Bryan Dooley’s brand new cookbook featuring stories and recipes from his award winning BBQ joint, Bryan’s Black Mountain […]

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