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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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    Loopy the Cooking Princess - It may be spicy but one more time

    Directed by Pororo the Little Penguin

    ICONIX Entertainment
    Released: 2018-06-21
    Prime Video (Animation)

    Loopy the Cooking Princess - It may be spicy but one more time
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    12 Chefs Compete (Part Two)

    Directed by Sharon Trojan Hollinger

    FilmRise
    Prime Video (Food and Wine)
     


    Barbecue Cookbooks

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    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes—the perfect holiday gift for the hunter in your life

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    Project Smoke

    By Steven Raichlen

    WORKMAN PUBLISHING
    Paperback (336 pages)

    Project Smoke
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    • WORKMAN PUBLISHING
    Product Description:
    The Barbecue Bible for Smoking Meats

    A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

    “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.”
    —Tom Colicchio

    “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.”
    —Myron Dixon

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    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.

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

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

    Meathead: The Science of Great Barbecue and Grilling
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    • Houghton Mifflin Harcourt
    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.

    Stop Beating Your Meat - Smoke It Instead A BBQ Cookbook: Dozens of Bar-B-Q Recipes That Will Have Your Guests Salivating for More

    By Grady Talbot

    Dirty Girl Cookbooks
    Paperback (35 pages)

    Stop Beating Your Meat - Smoke It Instead A BBQ Cookbook: Dozens of Bar-B-Q Recipes That Will Have Your Guests Salivating for More
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    Product Description:

    ALERT  |  ALERT  |  ALERT 

    Give your hand a break and read on (pun intended)

    If you are open-minded about giving perhaps the funniest gift at the Christmas party than this book could be just what you are looking for!

    This one is for all the men out there who love their meat but don’t know what to do with it.   First, stop playing around with your meat. Get it together! We, women, need you!

    For this book, I brought in a world-class BBQ expert who is a legend down in Texas.  
     

    Who can you give it to?

    • Mr. Same Ol’ - This guy cooks his one go-to over and over. We get it already!
    • You know who...yeah. Him. He needs it. We both know it!
    • Mr. All Over the Place - He’s got some potential but he is way too inconsistent.  He needs solid advice and standard cooking practices to take that potential and mold it into a fine-tuned cooking machine.

    No gift will make your loved ones Christmas like our Dirty Cookbook.   Watching their face as they open it up will be worth it many times over. You will never forget the laughter shared together.   That is what the Holidays are all about! Our Dirty Girl Cookbook recipes bring families together.

     

    P.S: This book is also perfect for a white elephant gift, secret Santa gift or Yankee swap exchange or just an old-fashioned gag gift.  

    P.S.S: For my men out there, this is a great gift for the wife, her, or girlfriend or any women whom you want to impress.

    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
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    • 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.
    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.

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

    By Steven Raichlen

    WORKMAN
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    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 Cook's Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons

    Cook's County
    Released: 2018-08-28
    Paperback (760 pages)

    The Complete Cook s Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons
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    Product Description:
    Every recipe from the hit TV show brought to life in one colorful volume.

    Cook along with the TV show! Celebrate over a decade of recipes, road trips, and equipment and ingredient reviews, including all-new recipes from Season 11. This is not your average best-of-American-home-cooking book. With an emphasis on regional and heirloom fare, this eclectic collection offers foolproof methods for making more than 400 recipes from all over America--from small towns to big cities, coast to coast, and everywhere in between. You'll get American classics like Glazed Meatloaf, Roast Beef, Whipped Potatoes, and Mile-High Lemon Meringue Pie, plus little-known local gems like Baltimore Pit Beef, Tennessee Pulled Turkey Sandwiches, New Jersey Crumb Buns, and Oregon Blackberry Pie.

    In addition to all the great recipes, home cooks get a glimpse into the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists not only the ingredients and equipment winners featured on the TV show but also dozens of other products given the coveted America's Test Kitchen seal of approval.

    Easy Campfire Cooking: 200+ Family Fun Recipes for Cooking Over Coals and In the Flames with a Dutch Oven, Foil Packets, and More! (Fox Chapel Publishing) Recipes for Camping, Scouting, and Bonfires

    By Peg Couch

    Heliconia Press
    One Color Paperback (128 pages)

    Easy Campfire Cooking: 200+ Family Fun Recipes for Cooking Over Coals and In the Flames with a Dutch Oven, Foil Packets, and More! (Fox Chapel Publishing) Recipes for Camping, Scouting, and Bonfires
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    • Cooking
    • Peg Couch
    Product Description:

    What's not to love about cooking over a fire in the great outdoors? Inside Easy Campfire Cooking you'll find recipes for cooking with:

    • Sticks: Recipes not just for s'mores, but everything from meatballs to eggs
    • Skewers and Kebabs: Recipes include pork, shrimp, vegetables, and even pizza
    • Foil packets: Recipes from potatoes & eggs for breakfast and fajitas for dinner to desserts like pears in caramel sauce
    • Pie irons: Recipes include frittatas, toasties, pies, and turnovers
    • Skillets: Recipes for everything from flapjacks to a pork chop dinner
    • Dutch Ovens: Recipes include soups, stews, chili, and even a one-pot lasagna
    • Grates: Recipes for chicken, burgers, corn, and french fries

    Whether you are heading out on a camping trip or simply enjoying a backyard bonfire, this book will satisfy your appetite and provide hours of entertainment for the whole family! You'll find many recipes for a variety of fun cooking methods like cooking on a stick, in a foil packet, with a Dutch oven, in a skillet, with a pie iron, and more.

    Great for scouting groups, Easy Campfire Cooking is filled with tips, campfire safety, and techniques on how to build the perfect cooking fire. From breakfast treats, to hot dogs, to s'mores and more—you'll find recipes the whole family will love. Best of all, cooking over a fire brings together family and friends to enjoy food and fun in a relaxing atmosphere.

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

    By Peter Jautaikis

    Ulysses Pr
    Hardcover (196 pages)

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

    Zeppir Kitchen Professional BBQ Tools Grill Set (19-Piece Kit) Heavy-Duty Stainless-Steel Utensils | Barbecue Grilling & Cooking Accessories | Spatula, Tongs, Fork, Basting Brush & More

    Zeppir Kitchen
    Silver Unknown Binding

    Zeppir Kitchen Professional BBQ Tools Grill Set (19-Piece Kit) Heavy-Duty Stainless-Steel Utensils | Barbecue Grilling & Cooking Accessories | Spatula, Tongs, Fork, Basting Brush & More
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    • Complete Grill Tool Set - This 19-piece grilling tool set comes with everything you need to cook like a pro, including a fork, knife, tongs, grill and basting brushes, skewers, corn holders, 4-in-1 spatula, and replacement head!
    • Home, Backyard, or Camping Use - Every ZEPPIR KITCHEN BBQ tools set comes packed away neatly in a strong, reusable aluminum storage and travel case, making it easier to cook, serve, and enjoy your favorite foods anywhere you go.
    • Unbeatable Money Back Guarantee - ZEPPIR KITCHEN BBQ tool kit and products are made with superior craftsmanship and backed by customer service you can truly rely on. Contact us with any questions or concerns for fast, reliable support.
    Product Description:

    Make your next barbecue easier to cook, manage, and serve with a premium 19-piece BBQ grill set from ZEPPIR KITCHEN!

    You're ready to get outside and start cooking some deliciously tangy barbecue that will have your friends and family licking their lips; now all you need are the right tools for the job!

    The ZEPPIR KITCHEN 19-Piece BBQ Grill Tool Set comes with everything you need to craft the perfect meal, delectable meats, and succulent vegetables; and the tools to help you serve it up and clean the grill when you're finished.

    Product Details:

    • Heavy-Duty Stainless Steel
    • Rust and Corrosion Resistant
    • Ergonomic Balance
    • Dishwasher Safe
    • Hanging Hook Bottoms
    • Easy to Organize and Reuse

    Order Includes:

    • 4-in-1 Spatula and Bottle Opener
    • Tongs, Fork, and Knife
    • Grill and Basting Brushes
    • Four (4) Skewers
    • Eight (8) Corn Holders
    • Replaceable Grill Brush
    • Aluminum Storage Case

    Click 'Add to Cart' above and be prepared to barbecue, cook, and serve like a true BBQ professional with the ZEPPIR KITCHEN 19-Piece BBQ Tools Set!

    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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    • 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.
    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.

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    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.

    Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.

    By Adam Perry Lang & Amy Vogler

    APL Publishing
    Hardcover (390 pages)

    Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.
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    • APL Publishing
    Product Description:
    Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.
    In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.
    Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.
    These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent ""Get a Book"" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

    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
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    • Appetite by Random House
    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!

    Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking

    By The Editors of Southern Living

    Southern Living
    Released: 2015-04-07
    Flexibound (368 pages)

    Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking
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    Product Description:
    The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing.

    With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.

    Meathead: The Science of Great Barbecue and Grilling

    By Meathead Goldwyn

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

    Meathead: The Science of Great Barbecue and Grilling
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    • Houghton Mifflin Harcourt
    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 MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes—the perfect holiday gift for the hunter in your life

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    Everyday Barbecue: At Home with America's Favorite Pitmaster: A Cookbook

    By Myron Mixon

    Ballantine Books
    Released: 2013-05-07
    Paperback (320 pages)

    Everyday Barbecue: At Home with America s Favorite Pitmaster: A Cookbook
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    • Ballantine Books
    Product Description:
    “Barbecue is a simple food. Don’t mess it up.”
     
    As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery’s Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he’s on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week—in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster’s food can touch his when he’s behind a smoker. But he doesn’t need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you’ll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon’s advice and tips, you’ll discover that barbecue isn’t just for the Fourth of July and Labor Day; it’s for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron’s Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes!

    In Everyday Barbecue, you will find some seriously finger-lickin’ good barbecue recipes, including:
     
    • The Essentials: Turning any backyard grill into a smoker—Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need
    • Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches
    • Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron’s Dr Pepper Can Chicken
    • Barbecue-Fried: Yes, first you smoke it, then you fry it—Baby Backs, Chicken Lollipops, Cap’n Crunch Chicken Tenders
    • Swimmers: Finger-Lickin’ Barbecue Shrimp-and-Cheese Grits, Smoky Catfish Tacos
    • Drunken Recipes: Bourbon Brown Sugar Chicken, Whiskey Grilled Shrimp
    • Barbecue Brunch: Pitmaster’s Smoked Eggs Benedict with Pulled Pork Cakes, Backyard Bacon
    • Plus, Salads and Sides, delectable Desserts, and Leftover inspirations! Baby Back Mac and Cheese, Tinga-Style Barbecue Tacos, Chocolate Cake on the Grill, and Grilled Skillet Apple Pie
     
    Loaded with nearly 150 recipes and mouthwatering photographs throughout, Everyday Barbecue serves up barbecue’s greatest hits (and more) in a fast, efficient way that you’ve never seen before.

    Praise for Everyday Barbecue
     
    “Mixon does an admirable job of showing grillers, smokers, and barbecuers how they can turn labor and time-intensive grilling and barbecue projects into weekday meals with a minimum of fuss in this to-the-point collection of 150 smoke-centered recipes. . . . It’s his ingenious use of leftovers that will make readers take notice as he offers suggestions for mountains of leftover brisket, pulled pork, or chicken. This approach—rather than a multitude of variations on ribs, pulled pork and a bevy of sauces—sets the book apart and make it a keeper.”Publishers Weekly

    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.


    Competition BBQ Secrets

     
     


     
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