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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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    Barbecue Cookbooks

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    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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    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.

    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.

    Project Smoke

    By Steven Raichlen

    WORKMAN PUBLISHING
    Paperback (336 pages)

    Project Smoke
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    • WORKMAN PUBLISHING
    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.

     

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

    By Bob Devon

    Square One
    Paperback (192 pages)

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

    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 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

    Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

    By Myron Mixon

    Ballantine Books
    Released: 2011-05-10
    Paperback (192 pages)

    Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
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    • Ballantine Books
    Product Description:
    The secret to the best barbecue from the man who barbecues the best: Keep it simple!
     
    In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

    Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
     
    • the basics, from choosing the right wood to getting the best smoker or grill
    • the formulas for the marinades, rubs, injections, and sauces you’ll need
    • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
     
    Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

    The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

    By Matt Moore

    Southern Living
    Released: 2017-04-25
    Flexibound (288 pages)

    The South s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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    Product Description:
    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.

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

    By Chris Grove

    Ulysses Press
    Hardcover (144 pages)

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

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

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

    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.

    Pitmaster: Recipes, Techniques, and Barbecue Wisdom

    By Andy Husbands

    FAIR WINDS
    Hardcover (224 pages)

    Pitmaster: Recipes, Techniques, and Barbecue Wisdom
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    • FAIR WINDS
    Product Description:

    Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.

    Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
      
    There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

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

    Pitmaster features:

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


     

    Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.

    America's Test Kitchen
    Released: 2011-02-15
    Paperback (336 pages)

    Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
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    Product Description:
    The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can!

    Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker.

    Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out.

    The Ultimate BBQ Burger Cookbook: 22 Best Burger Recipes for the Grill (Master Outdoor Cooking)

    By Deena Clearfield

    Released: 2015-07-14
    Kindle Edition (31 pages)

    The Ultimate BBQ Burger Cookbook: 22 Best Burger Recipes for the Grill (Master Outdoor Cooking)
     
    Product Description:
    Be a backyard barbecue master with this collection of delicious burger recipes!

    Sweet, tangy, spicy and savory - this book has it all. Learn how to make the perfect chili burger, beer burger, green apple burger, mushroom Swiss burger, pineapple bacon burger, Philly cheesesteak burger, sweet onion burger, and more!

    Hungry yet? Download your copy today and let's get grillin'!

    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.

    Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes!

    By Robb Walsh

    Chronicle Books
    Released: 2016-04-19
    Paperback (304 pages)

    Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes!
    List Price: $22.95*
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    Product Description:
    Texas barbecue is hotter than ever! Alongside the veteran Texas pitmasters that made tender smoked brisket, juicy sausage links and succulent beef ribs famous; a new generation of young pitmasters have created a modern style of Texas barbecue that is being imitated across the nation. You'll find the classic methods and the latest techniques all together in this new updated edition—along with cutting edge smokers, pits, tools and accessories, and some innovative new recipes—like Trimmed Brisket, Cook-off Ribs, and luscious double-decker BBQ Sandwiches.

    Churrasco: Grilling the Brazilian Way

    By Evandro Caregnato

    imusti
    Released: 2016-03-01
    Hardcover (216 pages)

    Churrasco: Grilling the Brazilian Way
    List Price: $30.00*
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    • Gibbs Smith
    Product Description:

    Learn the ancient art of the grill from a true gaucho.

    Join Chef Evandro Caregnato on a culinary journey to discover the authentic Gaucho way of living and their rustic traditional style of grilling meats called Churrasco. A native gaucho who grew up in Rio Grande do Sul, the birthplace of churrasco, Chef Caregnato has been the culinary director for the award-winning churrascaria Texas de Brazil since 1998. In Churrasco: Grilling the Brazilian Way, Caregnato shares stories of how the gauchos from southern Brazil prepare and cook meats over open fire, as well as over 70 savory recipes from his hometown and Texas de Brazil’s restaurants that have never been released before.

    Featuring 216 pages of recipes, stories and over 100 mouth-watering photographs, Churrasco: Grilling the Brazilian Way teaches how to master the art of churrasco like a South American cowboy and shows why so many people are falling in love with picanha, chimichurri and caipirinhas!

    The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

    By Tadashi Ono

    Ten Speed Press
    Released: 2011-04-26
    Paperback (192 pages)

    The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
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    • Ten Speed Press
    Product Description:

    American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
     
    Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
     
    Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

    Jerk from Jamaica: Barbecue Caribbean Style

    By Helen Willinsky

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

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

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


    Competition BBQ Secrets

     
     


     
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