Barbecuing & Grilling Books - Page 10

Williams-Sonoma Mastering: Grilling & Barbecuing (Williams-Sonoma Mastering)

Rick Rodgers

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

Texas Beef Brisket, Grilled Tuna with Red Pepper Relish, Classic Grilled Chicken with Barbecue Sauce -- these and many other crowd-pleasers are among the dozens of popular grilling and barbecuing recipes you will learn to prepare, without trepidation, with this book.

Williams-Sonoma Mastering Grilling offers a complete cooking course in a single volume. In the opening pages, you will find out about grill types and grilling methods; which meats, fish, poultry, and vegetables cook best on the grill; and what your flavoring options are, from fiery spice rubs and moisture-boosting marinades to herb-flecked compound butters and cool salsas. The basic recipes and key techniques follow, delivering dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. Trouble-shooting tips show you what can go wrong and how to fix it without having to start all over again.

The recipes lead you step-by-step through the intricacies of grilling over direct and indirect heat and reveal the secrets of slow smoking. The many variations in each chapter encourage you to continue practicing your newfound skills, building your grilling repertory and your confidence at the same time. Last, an illustrated guide to equipment and a glossary of ingredients will help you stock your outdoor kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that show you, in both pictures and words, how every dish you grill should look and taste from beginning to end. Whether you are an aspiring novice or a skilled backyard cook, this book will help you turn every grilled meal into a special occasion.

Betty Crocker's Great Grilling

Betty Crocker Editors

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Grilling 5 out of 5 stars.
1 of 1 people found this review helpful.

This book is very good and is a vrey good addition to my cooking libary.

Editorial Review:

• 200 tempting recipes, from special burgers and kabobs to chicken, steak, chops and roasts. The book branches into exciting grilling territory with recipes for pizzas and sandwiches, fish and seafood, fruits and vegetables - even dessert!
• A chapter on marinades, sauces, salsas and relishes give extra zest to everyday cooking.
• A complete chapter on smoker cooking lets people expand their recipes in this area.
• Complete coverage of grilling basics - from the types of grills, how to start a fire and tend it safely, food safety tips for grilling and fire safety tips for great grilling.
• Complete glossary of grilling terms.
• Menus to help plan entertaining, including a Thanksgiving Fiesta and a Kabob Buffet.
• 40 full-color photographs showcase the tempting recipes.

Get Smokin': 190 Award-Winning Smoker Oven Recipes

Editors at Cookshack

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Customer Reviews:
Total reviews: 3 Average rating: 2.5 of 5

Disappointing at best..... 2 out of 5 stars.
64 of 66 people found this review helpful.

I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on. While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes. I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker. I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions. To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error. How much wood should I use? The book suggests that I consult the Cookshack Operator's Manual. There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food. Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection. The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes. If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively. There are also small sections dedicated to sausages, lamb and game. In short, this is a book that should have been a digest for Cookshack owners and prospective buyers. At best, it is a generic guide for smoking recipes. It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods.

Editorial Review:

From the leader in smoker oven production for more than 40 years -- Cookshack -- comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs

Bruce Bjorkman

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

A terrific book for anyone interested in barbecue 5 out of 5 stars.
24 of 24 people found this review helpful.

My copy of this book is looking pretty worn, with stains and notes next to more than a dozen recipes. It is the first book I grab when I'm in the mood to fire up the smoker on a sunny weekend morning. The recipes in the book are outstanding, and cover a wide range of tastes and styles. I especially like the organization of the book, with recipes separated into categories including "Sweet Sauces", "Savory Sauces", and "Flamethrower Sauces". The only warning I have is that after you've tried a few of Bjorkman's sauce recipes, you'll never be able to go back to bottled barbecue sauce again.

Great collection of recipes with insights on regional styles 4 out of 5 stars.
6 of 7 people found this review helpful.

Fun read, with great recipes, a thorough but interesting review of the art of barbecue, and a light-hearted reverence for the cuisine. Plan to pig out before you return this one to the cookbook shelf--it's inspirational, too!

A Good BBQ Sauce Cookbook 3 out of 5 stars.
4 of 6 people found this review helpful.

This collection of 128 mops, sops, sauces, and rubs is very good, but not great.

It divides itself into sections of sweet, savory (what I would call tangy), "flamethrower" (although they all can be tamed by simply reducing the chile pepper amounts), championship, and rub/paste recipes. The listing of individual recipes in the table of contents is a particularly nice feature.

The most important part of this book is the 17 championship recipes he teased out of the pros. This must have been a difficult task, since most barbecue aficionados are notoriously secretive. I am most appreciative of this, since these recipes are worth their weight in gold.

Although I question some of the recipes, many are worth trying. The chance is very good that you will find something that you will like and keep with you each summer.

Editorial Review:

This lively collection of sauces covers all the best flavors associated with barbecue: sweet, savory, hot, and spicy -- sometimes mixing all four.

The Barbecue America Cookbook: America's Best Recipes from Coast to Coast

Rick Browne, Jack Bettridge

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Companion to a 13-part PBS series of the same name 5 out of 5 stars.
9 of 10 people found this review helpful.

In The Barbecue America Cookbook: America's Best Barbecue Recipes From Coast To Coast, barbecue experts and contest judges Rick Browne and Jack Bettridge collaborate to provide an impressive and illustrated compendium of barbecue recipes drawn from various American regional culinary traditions. The book companion to a 13-part PBS series of the same name, The Barbecue America Cookbook features more than one hundred savory recipes showcasing the best of barbecuing. Beginning with a section devoted exclusively to the subject of Barbecue Sauces, the recipes that follow cover pork, poultry, fish, beef, lamb and mutton, as well as side dishes and desserts. An informative appendix is offers Smokin' with Gas; Carolyn Wells: The Godmother of Q; Barbecue Shrines; How to Tell if the Griller you Love Has Gone "Q" Far; Barbecue Associations; Festivals; and more. If you are a dedicated barbeque enthusiasts, then The Barbecue America Cookbook is the one for you!!

Editorial Review:

Great barbecue recipes from all over America. (SEE QUOTE.)

The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time

Shannon Hayes

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In her newest book, The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pastured-based farmers on dealing with natural variations in grassfed meats will ensure success every time out.

Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilanto-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially-conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

BBQ Sauces, Rubs & Marinades For Dummies (For Dummies (Cooking))

Traci Cumbay

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.

Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to:

• Choose the right types of meat
• Build a BBQ tool set
• Craft your own sauces
• Smoke and grill like a pro
• Marinate like a master
• Choose the perfect time to add sauce
• Rub your meat the right way
• Whip up fantastic sides
• Add flavor with the right fuel
• Plan hours (and hours) ahead
• Cook low and slow for the best results
• Avoid flavoring pitfalls
• Turn BBQ leftovers into ambrosia

Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

The Authorized Texas Ranger Cookbook

John Harris, Cheryl Harris

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Entertaining collection of recipes and anecdotes 4 out of 5 stars.
6 of 6 people found this review helpful.

More than a cookbook, the Authorized Texas Ranger Cookbook includes a brief history of this unique law enforcement agency. As a recent Texan-by-marriage, I was pleased to learn about the Rangers, and was tickled by such recipes as "Beer in the Rear Chicken."

Authorized Texas Ranger Cookbook 5 out of 5 stars.
0 of 1 people found this review helpful.

The book is a gift for my husband's birthday in September. However, I took a peak at the recipes and can't wait for him to try them. He is a wonderful cook, bar-b-ques and smokes meat.

Service was very prompt. I received my book in a matter of days. Condition was perfect.

Cudo's to the author's.

heather

Food Made Fast Grilling (Williams-Sonoma Food Made Fast)

Rick Rodgers

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Reviewing: Williams-Sonoma Food Made Fast: Grilling 5 out of 5 stars.
2 of 2 people found this review helpful.

Speed of meal preparation is all the rage these days and is evidenced here as well both in terms of the series and this book. The longest section of the book opens the cookbook with "30 Minutes Start To Finish." With delectable choices such as "herbed flank steak with tomatoes," "florentine t-bone with spinach," or "orange-chipotle chicken with corn," "tuna steaks with ginger aioli," and many other mouthwatering delights which are also fairly easy to cook, you may never make it to the second section "15 minutes hands on time."

As implied by the title of the section, these mouth watering recipes are designed for a longer cooking time which leaves the cook free to mingle with guests, watch the ball game, or just relax. Whether you are making the "jerk pork tenderloin" or "chicken with tuscan herbs" one has to remember to occasionally wander back to the grill and flip the meat.

The third section is titled "make more to store" and takes the earlier recipes and explains how one can store in the refrigerator various amounts for consumption later in the week. Freezing is not recommended for any of the recipes in the book and that continues here as well. Other recipes not seen before are also included and detailed such as the enticing one on "vegetable quesadillas."

If you aren't starving by the time you make it to the back of the book and are still looking, you will find a detailed section covering grilling basics. Unlike many cookbooks devoted to grilling, those of us who use charcoal aren't left out and are in fact encouraged in this section. Indoor grilling is also covered along with detailed explanations of marinades, rubs, sauces and glazes, etc. as well as meal planning tips in terms of minutes or number of folks coming over.

Equally informative is the last section on what should be in your pantry, what can be stored for how long opened or not, and the general cooking tips that apply to grilling food as well as other cooking methods.

This fantastic cookbook which is the latest volume of a series closes with an easy to use index. At 112 pages, this book published through Oxmoor House is short but packs a powerful punch. It details easy recipes, beautifully photographed finished dishes, and plenty of valuable cooking tips which should serve to inspire your next meal.

Kevin R. Tipple (copyright) 2008

Editorial Review:

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

Killer Ribs: Mouthwatering Recipes from North America's Best Rib Joints

Nancy Davidson

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Customer Reviews:
Total reviews: 4 Average rating: 2.0 of 5

Editorial Review:

Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. These passionate rib aficionados have developed unique and bona fide methods of smoking, grilling, and baking the most tender, unforgettable rib 'cue. Spanning from East to West, Texas to Toronto, and countless spots in between, the tried-and-true backcountry recipes and professional secrets packed into Killer Ribs will fire up your inner barbeque buff and leave you smacking your lips in delight.

Killer Ribs offers up tantalizing recipes from the best barbecue rib chefs in the United States and Canada. Indulge your every ribcraving with:

- Tangy, slow-roasted baby-backs
- Falling-off-the-bone honey-mustard pork spare ribs
- Zesty black pepper beef ribs
- Sweet pineapple loin-back pork ribs
- Citrus-laden alligator ribs

...Plus an array of mops, rubs, and sauces, from a Southern mutton mop to a tongue-torching Southwestern dry rub and a sweet-and-sticky Kansas City barbecue sauce.