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.
Now families can enjoy grilled food winter and summer thanks to this unique cookbook. These pages are packed with savory recipes for an entire barbecue meal, including appetizers, main courses, vegetables, and desserts--all prepared on a gas grill. There are also plenty of kitchen tips, equipment details, and safety information essential for both the beginner and the barbecue pro.
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.
Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals!
Gas Smoker and Grill Cookbook: Ultimate Smoker Cookbook for Smoking and Grilling, Complete BBQ Book with Tasty Recipes for Your Gas Smoker and Grill: By Adam Jones The ultimate smoker cookbook for gas smoker and grill, use this complete guide to smoke all types of meat. An essential cookbook for those who want to smoke meat without needing expert help from others. Offers detailed guidance obtained by years of smoking meat includes clear instructions and step-by-step directions for every recipe. The guide will help you professionally smoke a variety of food, including beef, pork, lamb, fish, seafood, poultry, veggies and game recipes such as: Sweet Maple Glazed Smoked Beef Ribs Raspberry Glazed Smoked Pork with Sweet Brown Rub Orange Marmalade Smoked Lamb Shank with Rosemary Marinade Maple Bourbon Smoked Chicken Thighs Aromatic Orange Low Smoked Trout Smoked Crab with Champagne Vinegar Sauce Spicy Smoked Rabbit with Fresh Basils Balsamic Smoked Eggplant with Fresh Basils The book includes photographs of every finished meal, temperature charts, helpful tips and tricks on making BBQ and SMOKING MEAT to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat. THIS COOKBOOK will help you keep the culinary tradition of SMOKE cooking alive and will remind you that smoking that smoking food is one of the most ancient and most cherished cooking traditions that will help you enjoy food the way you never enjoyed before!
Andrea Witzel and Kris Schumacher have taken the guess work and stress out of entertaining by crafting twenty-one menus in their new book Gathering Around the Grill. Let the ladies behind Canada's barbecue family show you how taking cooking outside ANYtime of the year adds a casual, comfortable and relaxing spin on even the most special gathering. The menus put together for this book are tried and true meals that Kris and Andrea have served at their own gatherings. The photographs are an album of special people in their lives enjoying the meals and time together. The book features 180 pages of recipes, and includes a section dedicated to getting the most out of your grill, including advice on testing meat temperature for done-ness, and stocking your pantry for instant glazes, marinades and rubs. There's no better way to celebrate your special occasion than by offering loved ones a veritable feast that only looks like you spent weeks slaving away in the kitchen. The book also commemorates the 100th year anniversary of the Witzel family's business, Onward Manufacturing Company Ltd.(OMC) based in Waterloo, ON. OMC is one of Canada's leading manufacturers and distributors of quality gas grill products, including Broil King Gas Barbecues and Weber grills and has built a reputation for quality, durability and cooking performance.
After picking up a few tricks for 2007's Barbecue Nation, Thompson presents another volume aimed at backyard cooks ready to sweat a little for their meal. Few arcane ingredients or lengthy preparations are called for; Thompson's cornbread requires only six ingredients, his New York Strip just five. Geared for gas, many of Thompson's dishes require little grilling time, and are in general an easy transfer to charcoal. While it's easy to throw some wood chips on a charcoal fire to add smokiness, Thompson offers a handful of easy gas grill work-arounds that diners will never suspect are substitutes. The recipe deck is stacked with favorites like burgers (including lamb, salmon and tuna variations), steaks and sides like baked beans, cole slaw and potato salad, making this ideal for cooks still in their honeymoon stage with the new grill. More adventurous palates should enjoy flavorful riffs on North African Grilled Shrimp (topped with a burst of lemon and crunchy pine nuts) and Cornish game hens, which get a lift from a blueberry, garlic, thyme and vinegar marinade. Finished with sound advice on everything from buying a grill to choosing the right cut of steak, Thompson's book should prove as useful as an extra set of tongs. Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Since cavemen discovered that fire makes good food great, grilling has been one of the most popular methods of cooking. From slow-cooked, aromatic meats to charred, juicy burgers and tender vegetables, everything tastes better hot off the grill. And it's not just gourmet chefs who can create scrumptious meals out of the perfect marriage of meat and fire; home cooks everywhere have enjoyed the simple pleasures of outdoor cooking for decades. Aaron Chronister and Jason Day are two such home cooks whose mastery of the grill has catapulted them from their backyards to international fame. Originally just two guys who loved to barbecue, Aaron and Jason founded Burnt Finger BBQ--a competitive barbecue team that has garnered regional and national acclaim since its founding in 2008. But it was with the invention of the 'Bacon Explosion' that one of Aaron and Jason's culinary creations became a household name. A bacon-stuffed, bacon wrapped smoked Italian sausage, the Bacon Explosion became an internet sensation just months after Aaron and Jason launched their website, BBQAddicts.com. It instantly attracted attention from Fox News, Jay Leno and Good Morning America (just to name a few), and the New York Times article about the Bacon Explosion was the second most emailed story for the entirety of 2009. Aaron and Jason now have a cult following, but their skills at the grill are not limited to bacon alone. In BBQ MAKES EVERYTHING BETTER, Aaron and Jason round out their repertoire, presenting mouth-watering, easy-to-follow barbecue recipes for any occasion. Including a thorough discussion of equipment, methods and techniques for cooking well beyond the "Holy Trinity of BBQ" (ribs, pork and brisket), BBQ MAKES EVERYTHING BETTER shows that you can also make a perfect meal out of the "Ugly Stepchild of Barbecue"--chicken. Light-hearted in tone and full of easy-to-follow instructions, BBQ MAKES EVERYHING BETTER is the complete barbecue cookbook. Find recipes and tips for: -Burgers, Bacon, Fatties -Party food and tailgates -Barbecue and booze -International barbecue -Leftovers and lighter fare -Desserts
Transform your backyard into a grilling mecca for family and friends! With 300 ways to kick-start your backyard BBQ, Grilling will add plenty of spice to your summer. Sick of the same old burgers and dogs? Well, this book will nurse you back to health. Bringing you everything from starters and meaty mains to unique sauces, rubs, marinades, side dishes, and desserts, this is your go-to guide for the grill. Helping you master classics like steak au poivre and innovative preparations such as lamb kebabs with mint chimichurri, Grilling will transform your backyard into a mecca for family and friends.
2018 NBBQA Awards of Excellence Winner 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.
