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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Barbecue

       
     

    How to Cook dishes from American Barbecues


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    Barbecue is a style of cooking in which the food is cooked over the hot gases of a fire, smoking wood, or hot charcoal coals. Many different foods can be cooked this way, although meats tend to be emphasized. and the meats are often marinated, rubbed with spices, or coverd with a basting sauce.

    In the United States, the word "barbecue" tends to refer to relatively indirect methods of cooking the food (for example using smoking charcoal), whereas high heat methods tend to be referred to as "grilling". In other countries, different words are used, for example in Britain, "barbecue" is used to refer to both indirect and high-heat methods of cooking, and the word "grilling" refers to what Americans would call "broiling".

    While barbecue is a common style of cooking around the world, it has become particularly population in the United States. There are of course many different regional recipes, dishes, and techniques for cooking them, and there are also many barbecue events such as competitions, cook-offs, and festivals.

    Barbecue



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    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    imusti
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    Product Description:
    For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
     
    With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
     
    He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
     
    Myth: Bring meat to room temperature before cooking.
    * Myth: Soak wood before using it.
    * Myth: Bone-in steaks taste better.
    * Myth: You should sear first, then cook.
     
    The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

    Pitmaster: Recipes, Techniques, and Barbecue Wisdom

    By Andy Husbands

    Fair Winds Press
    Hardcover (224 pages)

    Pitmaster: Recipes, Techniques, and Barbecue Wisdom
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    Product Description:

    Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.

    Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.

    There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

    This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.

    Pitmaster features:
    - Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles
    - A backyard cooking chapter offering the basics of becoming a successful barbecue cook
    - Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
    - An exploration of new styles of barbecue developing in the North
    - Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards
    - Regional side dishes, cocktails, and simple desserts
    - A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

    Project Smoke

    By Steven Raichlen

    Workman Publishing
    Paperback (336 pages)

    Project Smoke
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    Product Description:
    From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.

    Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    

    Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.

     

    Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ

    By Wendy O'Neal

    Ulysses Press
    Paperback (144 pages)

    Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ
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    Product Description:
    TIPS, TRICKS, AND SECRETS FOR USING AN ELECTRIC SMOKER TO ENHANCE THE TASTE OF MEATS, SEAFOOD, VEGGIES, FRUITS, CHEESE, NUTS AND MORE

    Create an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with its mouthwatering recipes, including:

    • Sweet & Tangy Baby Back Ribs
    • Citrus Chicken Fajitas
    • Killer Stuffed Potato Skins
    • Bacon-Wrapped Stuffed Jalapeños
    • Homemade Pastrami
    • Classic Texas Brisket
    • Cast-Iron Baked Beans
    • Cumin-Lime Shrimp Skewers


    Packed with 70 inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills

    By Bob Devon

    Square One
    Paperback (192 pages)

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills
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    Product Description:
    Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.


    Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.
    If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

    Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

    By Francis Mallmann

    Artisan
    Hardcover (320 pages)

    Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
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    Product Description:

    Featured on the Netflix documentary series Chef’s Table

    “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

    The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue

    Ulysses Press
    Hardcover (144 pages)

    The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World s Best Barbecue
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    Product Description:
    THE FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT’S BLOWING UP THE WORLD OF BARBECUE

    Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on:

    • Grilling: Cajun Strip Steak
    • Smoking: Hickory-Smoked Chicken
    • Searing: Cowboy Ribeye
    • Brick Oven Baking: Wood-Fired Pizza
    • Stir-Firing: Thai Beef with Basil
    • Salt-Block: Grilling Tropical Seared Tuna
    • Cold Smoking: Flavorful Fontina Cheese
    • Convection Baking: Apple Flambé

    Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques

    By Eric Mitchell

    imusti
    Released: 2015-03-24
    Paperback (224 pages)

    Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques
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    • Page Street Publishing
    Product Description:

    Make the Best Barbecue Out There

    In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block.

    He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.

    The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

    By Peter Jautaikis

    Ulysses Press
    Hardcover (196 pages)

    The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue
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    Product Description:
    TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS

    What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:

    • Cajun Spatchcock Chicken
    • Teriyaki Smoked Drumsticks
    • Hickory New York Strip Roast
    • Texas-Style Brisket
    • Alder Wood–Smoked Trout
    • St. Louis–Style Baby Back Ribs
    • Cured Turkey Drumsticks
    • Bacon Cordon Bleu
    • Applewood-Smoked Cheese
    • Peach Blueberry Cobbler
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    CAMPING RECIPES: Easy And Delicious Outdoor Cooking Recipes (Camping and Outdoor Cooking Cookbooks)

    By Daniel Cook

    Released: 2015-06-12
    Kindle Edition (54 pages)

    CAMPING RECIPES: Easy And Delicious Outdoor Cooking Recipes (Camping and Outdoor Cooking Cookbooks)
     
    Product Description:

    PREPARE DELICIOUS MEALS USING THE CAMPING RECIPES INSIDE THIS COOKBOOK



    This Cookbook Features Outdoor Camping Recipes Including:



    • Cowboy Casserole
    • Lover's Jerky
    • Campfire Banana Splits
    • Quick Cassoulet
    • Peanut Butter Cup Grilled Sandwich
    • Campfire Skillet Breakfast
    • Poor Man's Beer Batter Fish
    • Stovetop Peach Cobbler
    • Lemon Trout
    • Chicken and Potato Parcels
    • Grilled Montana Trout
    • Catch of the Day
    • Summer Anytime Crisp Corn Salad
    • Perfect Chicken Kabobs
    • And Much More...


    If you love camping and want to prepare easy and tasty meals to keep you satisfied,grab this book.




    ---------------------------------
    Tags: Camping recipes, camping cookbook, outdoor cooking, outdoor recipes, outdoor cookbook, lodge cookbook, camp recipes

    BBQ master! 50 exclusive barbecue recipes.: Meat, vegetables, marinades, sauces and lots of other tasty thing - all in one!

    By Jack Harvey

    CreateSpace Independent Publishing Platform
    Paperback (58 pages)

    BBQ master! 50 exclusive barbecue recipes.: Meat, vegetables, marinades, sauces and lots of other tasty thing - all in one!
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    Product Description:
    BBQ master! 50 exclusive barbecue recipes. Meat, vegetables, marinades, sauces, and lots of other tasty things – all in one! There is an old saying: “Eating is a necessity but cooking is an ART.” These words describe the sense of the book. Exclusive recipes, tasty ideas, and unusual combinations will turn your ordinary meal into something special. It is the easiest way to amaze your family and friends with juicy meat, fragrant marinades, and spicy sauces. This book provides detailed techniques of cooking your best BBQ ever. So why do you need this book? - If you are tired of boring meat recipes, - If your BBQ parties fall into disfavor, - If you have never made barbecue and want to make it perfect, - If you want to get the BBQ Pro Rank. And what will you get? - Super-easy methods of cooking your favorite meat: beef, pork, lamb, poultry, veal, and even seafood, - The best recipes of grilled vegetables and cheese, - Melt in your mouth barbecue ribs recipes, - Perfect sauces for your BBQ, - Recipes of authentic spicy and delicate marinades for your BBQ menu. Don’t forget to make BBQ – it is a good way to have fun with your friends! Preparing your meat or vegetables and using delicious mouth-watering recipes - you’ll get 100% success! Delicious results are waiting for you! Scroll up and buy your perfect BBQ book!

    Jerk from Jamaica: Barbecue Caribbean Style

    By Helen Willinsky

    Brand: Ten Speed Press
    Released: 2007-04-01
    Paperback (192 pages)

    Jerk from Jamaica: Barbecue Caribbean Style
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    Product Description:
    When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

     
    • An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
    • Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
    • Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
    • Previous edition sold more than 75,000 copies.
    Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    imusti
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    BARBECUE RECIPES COOKBOOKS BOOK SET 6 BOOKS IN 1: Best BBQ Recipes from Texas (vol.1), Carolinas (Vol. 2), Missouri (Vol. 3), Tennessee (Vol. 4), Alabama ... Chicken, Ribs, Fish, Sides, Desserts))

    By David Martin

    The Cookbook Publisher
    Released: 2016-07-18
    Kindle Edition (639 pages)

    BARBECUE RECIPES COOKBOOKS BOOK SET 6 BOOKS IN 1: Best BBQ Recipes from Texas (vol.1), Carolinas (Vol. 2), Missouri (Vol. 3), Tennessee (Vol. 4), Alabama ... Chicken, Ribs, Fish, Sides, Desserts))
     
    Product Description:

    If you Love BARBECUE, this New Book Set Will Make you HAPPY! Bring the BBQ Flavors of Texas, the Carolinas, Missouri, Tennessee, Alabama, and Hawaii to your backyard with over 250 recipes full of flavors!
    EXTREME VALUE - 6 BOOKS in 1
    Download FREE with Kindle Unlimited



    Book 1: Texas' Best Secret BBQ Recipes



    Inside, find:


    • Uncover great beef BBQ recipes that will make you salivate just thinking about them.
    • No BBQ is complete without the king of all barbecue dishes, the pork!
    • Let’s not forget about all the tantalizing poultry recipes.
    • Tasty fish and seafood recipes.
    • It’s not a meal without side dishes, Texan style!
    • Finish up the perfect BBQ meal with sweet desserts.

    Book 2: Carolinas' Best BBQ Recipes



    Inside, find:


    • Delicious barbecue recipes built around bringing out the flavor of the meat – and fire. Find out the best ways to cook pork, beef, poultry, and wild game.
    • Detailed instructions and easy-to-follow steps that give you the succulent taste of Carolina BBQ right down to the smoky wood chips in a form you can easily achieve at home.
    • Let’s not forget the memorable side dishes to complete your barbecue feast!
    • And give your BBQ the ultimate send-off with decadent desserts done right in the traditional southern style.

    Book 3: Tennessee's Best BBQ Recipes



    Inside, find:


    • Masterful pork BBQ recipes
    • Barbecues beef recipes your family and friends will ask you the recipe for!
    • Mouth-watering chicken dishes,
    • Delightful fish and seafood meals,
    • All the sides you need for a perfect BBQ fiesta!
    • Desserts that will have your guest asking for more…

    Book 4: Missouri's Best BBQ Recipes



    Inside, find:


    • Heavenly pork recipes you will make again and again like the Stickiest-Ever BBQ Ribs with Chive Dip.
    • So good, it melts-in-your-mouth beef recipes like KC-Style Burnt Ends.
    • Mouth-watering poultry dishes such as Lemon Pepper BBQ Grilled Chicken.
    • Soulful fish and seafood recipes including Dill Weed Trout on the Grill
    • Sides to make any barbecue a joyous feast like Succotash.
    • The perfect finishing sweet touch like Gooey Butter Cake

    Book 5: Alabama's Best BBQ Recipes



    Inside, find:


    • King of Alabama’s BBQ pork recipes like the Pork Shoulder with Pecan infusion.
    • Favorite chicken recipes such as the Southern Style Chicken Sliders.
    • Satisfying beef recipes like the Sticky Beef Ribs.
    • Delightful Fish and seafood dishes like the Alabama Grouper Tacos
    • All-star sides like the Refrigerator Dill Pickles or the ‘Bama Slaw
    • Easy to make desserts like the Old South Sugar Cake or the Buttermilk Pie

    Book 6: Hawaii's Best BBQ Recipes



    Inside, find:


    • Tasty appetizer recipes like the Pineapple Rumaki or the Mango Chicken Skewers
    • Savory chicken recipes like the Shoyu Chicken or the Mochiko Chicken on the Grill
    • Delicious beef recipes like the Pacific Carne Asada or the Hawaiian Beef Teriyaki
    • Great pork and spam recipes like the Grilled Spam Burgers with Cilantro Slaw or the Grilled Kalua Style Pork
    • Refreshing fish and seafood recipes like the Perfect Grilled Moonfish or the Grilled Mahi Mahi Tacos
    • Masterful vegetable and side recipes like the Hawaiian Baked Beans or the Caramelized onion Maui Rice
    • Easy to prepare Island desserts like the Haupia or the Kulolo

    Let's get to our barbecues and smokers and start cooking!



    Scroll back up and click buy for an instant access!

    Read on your Kindle, IPhone, IPad, Android tablet and cell phone, laptop, or desktop computer with Amazon's free Kindle reading app.

    Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue

    By Cheryl Jamison

    Harvard Common Press
    Paperback (560 pages)

    Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue
    List Price: $24.95*
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    Product Description:
    Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for BBQ.

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
    List Price: $35.00*
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    Product Description:
    For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
     
    With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
     
    He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
     
    Myth: Bring meat to room temperature before cooking.
    * Myth: Soak wood before using it.
    * Myth: Bone-in steaks taste better.
    * Myth: You should sear first, then cook.
     
    The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills

    By Bob Devon

    Square One
    Paperback (192 pages)

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills
    List Price: $17.95*
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    Product Description:
    Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker.


    Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy.
    If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

    Diva Q's Barbecue: 195 Recipes for Cooking with Family, Friends & Fire

    By Danielle Bennett

    Appetite by Random House
    Released: 2016-04-26
    Paperback (288 pages)

    Diva Q s Barbecue: 195 Recipes for Cooking with Family, Friends & Fire
    List Price: $24.95*
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    Product Description:
    Diva Q, host of the hit TV show BBQ Crawl, brings us her backyard barbecue recipes, with more than 185 grilling favorites for absolutely everyone.


    Diva Q's (aka Danielle Bennett's) backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon (Diva Q's claim to fame), beef, fowl, seafood, sides, salads, slaws, breads and desserts, that take you from the basics to the best the barbecue world has to offer. Plenty of meatless options are included, including Portobello-Cheddar Burgers, Smokin' Good Sweet Potatoes with Bourbon Butter and The Ultimate Mac and Cheese.
         With more than just recipes, Diva Q takes all the guesswork out of grilling for you, with guidance on everying from getting great char marks, to picking the right meat--and even points you to her YouTube videos online for extra help. If it's got anything to do with barbecue, Diva Q has got you covered!
        Diva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. So fire up the grill and invite your friends over--because life's too short for bad barbecue!

    Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion

    By Bill Gillespie

    imusti
    Released: 2015-03-17
    Paperback (192 pages)

    Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion
    List Price: $19.99*
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    • Page Street Publishing
    Product Description:

    Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro

    Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest.

    Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others.

    If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.


    Competition BBQ Secrets

     
     


     
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