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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.

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    Barbecue Cookbooks

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    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Jordan Mackay Aaron Franklin
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Franklin Barbecue A Meat Smoking Manifesto
    Product Description:
    A 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.

    Project Smoke

    By Steven Raichlen

    Raichlen Steven
    Paperback (336 pages)

    Project Smoke
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    • Project Smoke Seven Steps to Smoked Food Nirvana Plus 100 Irresistible Recipes from Classic Slam Dunk Brisket to Adventurous Smo
    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.

     

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

    Meathead Goldwyn
    Released: 2016-05-10
    Hardcover (400 pages)

    Meathead: The Science of Great Barbecue and Grilling
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    • Meathead The Science of Great Barbecue and Grilling
    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 South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

    By Matt Moore

    Matt Moore
    Released: 2017-04-25
    Flexibound (288 pages)

    The South s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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    • The South s Best Butts Pitmaster Secrets for Southern Barbecue Perfection
    Product Description:
    In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    Raichlen Steven
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

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

    By Bob Devon

    Devon Bob
    Paperback (192 pages)

    The Complete Wood Pellet Barbeque Cookbook: The Ultimate Guide and Recipe Book for Wood Pellet Grills
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    • Ships from Vermont
    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.

    Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience

    By Big Green Egg

    Andrews
    Released: 2010-06-08
    Hardcover (320 pages)

    Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
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    • Used Book in Good Condition
    Product Description:
    The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake.

    The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.

    The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

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

    By Wendy O'Neal

    O Neal Wendy
    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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    • Smoke It Like a Pit Master with Your Electric Smoker Recipes and Techniques for Easy and Delicious BBQ
    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.

    Smoking Meat: The Essential Guide to Real Barbecue

    By Jeff Phillips

    Whitecap Books
    Released: 2012-05-15
    Paperback (224 pages)

    Smoking Meat: The Essential Guide to Real Barbecue
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    Product Description:

    The ultimate how-to guide for smoking all kinds of meat, poultry and fish.

    From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' -- how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry.

    Star smoker Jeff Phillips covers every step -- brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential 'mop water', keeping food safe at home and while traveling, and much more.

    The smoking recipes for the stars of the dish -- beef, pork, poultry, fish -- include Smoked Chicken Quarters, Al's 3-2-1 Asian Ribs, Pan-smoked Brisket (pulled pork), Cherry-smoked Prime Rib, Smoked Hot Wings, Smoked Whole Turkey, Cajun-smoked Frog Legs, Smoked Mahi-Mahi, Whole Trout, and Smoked Salmon, and other choices for all food tastes.

    The wide range of delicious recipes includes:

    • classic barbecue favorites, such as chicken, ribs and brisket
    • sauces, rubs and brine that kick up flavor and tenderness
    • specialty dishes, such as duck, meatloaf and fatties (rolled up ground meats and fillings wrapped in bacon)
    • side dishes, such as cheesy taters, fire corn, baked beans, succotash, garlic mashed potatoes, cheese-stuffed jalapenos.

    Smoking Meat truly is the essential guide to making real barbecue at home. Home cooks will discover that it is the only guide they will ever need. It has detailed guidance gained over years of experience, clear instructions and advice on equipment and methods, step-by-step directions for every recipe, and a fabulous variety of mouth-watering spicy and mild dishes to suit all tastes.

    Hardcore Carnivore: Cook Meat Like You Mean It

    By Jess Pryles

    Agate Surrey
    Hardcover (224 pages)

    Hardcore Carnivore: Cook Meat Like You Mean It
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    Product Description:
    “If you want to know what’s up in the world of BBQ, you want to know what’s up with the seemingly indefatigable Jess Pryles.” —Austin Chronicle

    Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, author Jess Pryles’ recipes are meaty winners. In addition to dozens of recipes for chicken, game, pork, lamb, and beef, Pryles—touted as the “female Ron Swanson” by her loyal followers—covers all the basics, finishes, and tricks of the trade, ensuring you’ll be cooking meat like a seasoned pro in no time.
    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.

    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

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

    Barbecue, Biscuits, and Beans: Chuckwagon Cooking

    By Bill Cauble

    Bill Cauble
    Hardcover (192 pages)

    Barbecue, Biscuits, and Beans: Chuckwagon Cooking
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    • Barbecue Biscuits and Beans Chuckwagon Cooking
    Product Description:
    Recipes and preparation secrets for all-time favorite chuck wagon dishes, from trailside to elegant, are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

    Korean BBQ: Master Your Grill in Seven Sauces

    By Bill Kim

    Ten Speed Press
    Released: 2018-04-17
    Hardcover (240 pages)

    Korean BBQ: Master Your Grill in Seven Sauces
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    Product Description:
    A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

    Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.

    Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

    The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen

    By Nolan Ryan

    Little, Brown and Company
    Released: 2014-05-06
    Hardcover (180 pages)

    The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen
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    Product Description:
    Authentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.

    Legendary pitcher Nolan Ryan grew up in Texas and early on developed a passion for cattle ranching that rivaled his interest in baseball. His first cookbook offers 75 recipes for sizzling T-bone and rib-eye steaks, mouthwatering burgers, slow-cooked barbecue ribs, and more. Working with chef Cristobal Vazquez, Nolan presents a fresh take on the Tex-Mex standards of his childhood. The book includes family recipes for Sunday roasts and brisket, savory side dishes, and a few favorite desserts as well, including Ruth Ryan's Special Occasion Carrot Cake. In the accompanying texts Nolan shares his love of the food of the Southwest and the lessons he's learned in a remarkable career in baseball and in cattle ranching.

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Jordan Mackay Aaron Franklin
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Franklin Barbecue A Meat Smoking Manifesto
    Product Description:
    A 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.

    Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros

    By Adrian Davila

    Countryman Press
    Released: 2018-04-03
    Paperback (256 pages)

    Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros
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    Product Description:

    Turn up the heat with 75 recipes from a master of true Texas barbecue

    Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking.

    In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila’s BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spitfire, and more. Recipes include:

    • Mesquite Brisket
    • Vaquero Chili con Carne
    • Smoked Pulled Pork
    • Fire-Roasted Tomato, Onion, and Serrano Salsa
    Color photographs throughout

    How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook

    By Steven Raichlen

    Workman Press
    Paperback (512 pages)

    How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
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    • grilling techniques
    Product Description:
    Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). 

    A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

    Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace

    By Michael Symon

    Clarkson Potter
    Released: 2018-04-03
    Hardcover (240 pages)

    Michael Symon s Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace
    List Price: $30.00*
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    Product Description:
    Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.

    In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue

    By Will Budiaman

    Will Budiaman
    Released: 2016-05-02
    Paperback (274 pages)

    Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America s Best Barbecue
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    • Be the BBQ Pitmaster A Regional Smoker Cookbook Celebrating America s Best Barbecue
    Product Description:

    You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.

    Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.

    Prep time, cook time, serving size…a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.

    • 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts
    • Regional barbecue style overviews and must-have barbecue basics
    • Smoking recipes that range in difficulty so you can build your barbecue skill set
    • Cook-off FAQs for upping your game and entering amateur competition
    • Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar

    Competition BBQ Secrets

     
     


     
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