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How to Grill
Steven Raichlen presents the bible behind the Barbecue! Bible. 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 photographs and lively writing, here are over 100 techniques and recipes, from how to set up a three-tiered fire to how to grill a perfect prime rib. There are techniques for smoking ribs, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores.
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.
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.
Ultimate Grilling Cookbook (Good Housekeeping)
Love to grill? Then turn to Good Housekeeping for scrumptious dishes that come out perfectly every time - and this go-to guide for grilling from the Good Housekeeping Test Kitchen features more than 250 recipes and tips. Try a Green Chile Cheeseburger, Quick Chicken Kabobs, Spiced BBQ Pork Chops, Taco Dogs, Gingery Glazed Salmon, Soy-Scallion Flank Steak, and Mexican Grilled Corn. Along with everything from shellfish, pizzas, and meatless mains to sauces and marinades, this ultimate grilling cookbook provides a primer on basic skills, plenty of proven tips from the Good Housekeeping Test Kitchen, and ideas for variations and potential pairings to create the perfect meal.
Taste of Home Ultimate Guide to Grilling
Taste of Home
Sink your teeth into 466 flame-broiled specialties. Become the barbecue master you always knew you could be with Ultimate Guide to Grilling. From unbeatable burgers to fiery fillets, this must-have guide offers everything you need!• Hundreds of entrées that grill up perfectly• Impressive charbroiled appetizers & desserts• 100+ burgers dogs and other handheld greats• Secret BBQ sauces, spicy rubs & tangy marinades• More than 300 photos, tips & how-to'sWhether you're sizzling up a weeknight dinner or hosting a backyard barbecue, fire up the coals, grab Ultimate Guide to Grilling and dig in to the goodness of today's barbecued best.
Best Ribs Ever
Master griller Raichlen leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts, eight essential cooking techniques, and ribs in every iteration imaginable.
George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends
Foreman's newest cookbook has 100 recipes that speak to the reason everybody buys the grill in the first place: easy dishes filled with big, bold flavor for healthy food fast. While the recipes are naturally low-carb, many feature some choice carbohydrates for when training gets tough. Every part of the meal is here, including appetizers, entrees, sides and desserts.
Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small
With more than 100 recipes from the trusted editors at Martha Stewart Living, this indispensable guide to grilling has everything you need to create delicious, inviting meals for everyday dinners and backyard feasts.
Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods - ribs, burgers, steaks, poultry, seafood, vegetables, and fruit - really, anything you can cook with fire and smoke! Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.
America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More
Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs or brisket, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen. Arthur Aguirre’s BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer the best rib, pit-fired poultry, brisket, and pulled pork recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this book has something for every BBQ enthusiast. In addition, readers will find tips for concocting the perfect rubs, glazes, and sauces.
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
From America's foremost grilling expert comes a cookbook that captures the fun of grilling in 75 off-beat recipes - from the famous Beer-Can Chicken to foods on a stick, under a brick and in the embers.
ManBQue is the next griller’s Bible for those in their 20s and 30s. Dedicated to meat, beer, and rock n’ roll, it starts with the basics: how to grind, assemble, and grill a perfect burger and how to season, sear, and rest a perfect strip steak. Then it moves on to other staples - perfectly cooked wings, slow-roasted BBQ, and handmade sausages. There are also suggestions for monster sandwiches and mouthwatering tacos. Once you’ve got that under control, it takes on all the weird stuff: the pig tongue and beef hearts, snails and, yes, even salad. Along the way there are beer pairings, explaining the different styles and the basic principles of putting a bottle with whatever comes off the grill. Not content with simple descriptions, ManBQue worked with craft brew experts to tell you why that IPA goes so well with your lamb burger and which bock you should be dousing your brisket in. But ManBQue is more than a cookbook, it’s a community; it’s a grilling and lifestyle organization that grew into a global society with thousands of followers. Once a month the members cast aside their daily responsibilities for good food and company. In this spirit, the margins are filled with stories of what you’re eating, which ManBQue member invented it, and how that insanely delicious process occurred. By the end, you too will be shouting "MANBQUE!"
Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!
Ultimate grilling guru Flay goes global in a big way with mouthwatering recipes featuring the flavors of a range of international and regional cuisines.
A collection of eighty recipes for grilled Italian food is divided into categories for antipasti, pizza, meat, fish, and vegetables, and includes information on grilling basics, different heat-source options, and differences in grilling.
Championship BBQ Secrets for Real Smoked Food (2nd Edition)
Hundreds of recipes and 16 new pages of photos including step-by-step how-to. Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more. Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop. Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as: Equipment needed How and why various types of woods are used How to build an indirect fire How to prepare food for smoking How to use brines, marinades, rubs, slathers, bastes, glazes and sauces Flavor matching charts for food ingredients and specific wood smoke. With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking.
George Foreman's Knock-Out-the-Fat Barbecue and Grilling Cookbook
In his Knock-Out-the-Fat Barbecue and Grilling Cookbook, George Foreman, along with famed nutritionis Cherie Calbom, Explains how to prepare hearty, mouth watering meals that won't stress your waistline. Whether you're a gourmet chef or a weekend cookout fan, this guide is all you want--and need--for a healthier and tastier eating experience.SC, 176 pg.
The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
In the spirit of the oral historians who tracked down and told the stories of America’s original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America’s traditional barbecue.In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue - America’s original barbecue - through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs.More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart. This is barbecue at its most primitive and tasty.Fertel finds the gatekeepers of real southern barbecue - including those who tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s - to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn.
Grill Fire: 100+ Recipes & Techniques for Mastering the Flame
With Lex Taylor, barbecue grill master, world traveler, and winner of Esquire Network's "The Next Great Burger," all you need is a sense of adventure and an arsenal of salts and rubs, sweet sauces, and fresh salsas to enhance just about anything you grill. Follow his expert advice on butcher's cuts, fuel, and fire - along with his techniques for mastering temperature and doneness - and you'll get outrageous results every time you fire up the grill.
The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
In the spirit of the oral historians who tracked down and told the stories of America's original bluesmen, this is a journey into the southern heartland to discover the last of the great roadside whole-hog pitmasters who hold on to the heritage and the secrets of America's traditional barbecue.In The One True Barbecue, Rien Fertel finds the gatekeepers of real southern barbecue - including those who tend the fire at legendary spots like Bum's, Wilber's, Sweatman's, Grady's, the Skylight Inn, and three different places named Scott's - to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts from Nashville to Brooklyn.
Barbecue Rules: Lessons and Recipes for Superior Smoking and Grilling (The Artisanal Kitchen)
Featuring dozens of recipes and essays packed with tips, techniques, and expertise, Barbecue Rules teaches all the hows and whys of live-fire cooking, from choosing the right cuts to building the perfect fire (for high-heat grilling or low-and-slow barbecue). With incomparable recipes for Beef Brisket, Pulled Pork Shoulder, Sweet Tea-Brined Poussins, Lamb Saddle Chops with Mint-Yogurt Sauce, and more.
Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire
The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.
The Nolan Ryan Beef & Barbecue Cookbook: Recipes from a Texas Kitchen
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.
Virgil's Barbecue Road Trip Cookbook
A collection of top-selected recipes for barbecued, smoked and grilled foods celebrates winning traditions from Texas, North Carolina, Kansas City and Memphis and is complemented by side-dish options, desserts and party suggestions.
Grilling With Salming
Borje Salming is known for being a tough guy. One of the first European hockey players to star in the NHL, he boasted a seventeen-year career with the Toronto Maple Leafs and earned a reputation as one of the strongest and best-respected defencemen in the game. He became known as "The King." Back in Sweden, Salming is still known for his defensive skills, but even more for his grill skills. There, he's known as "The King of the Barbecue." Grilling with Salming follows The King as he fires up the grill for steaks, fish, veggies and even desserts. His food is simple, fresh and completely delicious. Sharing favorite recipes, along with food and hockey memories, Salming gives us a glimpse of his life in Sweden and in North America. For hockey and BBQ fans, this cookbook scores.
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