Baltimore Baseball & Barbecue with Boog Powell
Stories from the Orioles' Smokey Slugger
Nonfiction, Sports, Baseball, History, Art & Architecture, Photography, Travel
| Author: | Rob Kasper, Boog Powell | ISBN: | 9781625851055 |
| Publisher: | Arcadia Publishing Inc. | Publication: | July 15, 2014 |
| Imprint: | The History Press | Language: | English |
| Author: | Rob Kasper, Boog Powell |
| ISBN: | 9781625851055 |
| Publisher: | Arcadia Publishing Inc. |
| Publication: | July 15, 2014 |
| Imprint: | The History Press |
| Language: | English |
Since he started smacking long balls for the Baltimore Orioles, John "Boog" Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog's Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards. Baltimore author Rob Kasper takes a behind-the-scenes look at the life of this smoky slugger from his Florida boyhood through his rise to major-league glory and beyond. Told in Boog's colorful style, this rollicking journey is spiced with recipes and topped off with interviews from former teammates like Brooks Robinson, Frank Robinson and Jim Palmer.
Since he started smacking long balls for the Baltimore Orioles, John "Boog" Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog's Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards. Baltimore author Rob Kasper takes a behind-the-scenes look at the life of this smoky slugger from his Florida boyhood through his rise to major-league glory and beyond. Told in Boog's colorful style, this rollicking journey is spiced with recipes and topped off with interviews from former teammates like Brooks Robinson, Frank Robinson and Jim Palmer.
