Barbecuing & Grilling Books - Page 12

The Low-Carb Barbecue Book: Over 200 Recipes for the Grill and Picnic Table

Dana Carpender

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Dana has done it again!!! 5 out of 5 stars.
2 of 2 people found this review helpful.

Love this book! Lots of recipes that are simple to understand with everyday ingredents. If you love BBQ then this is the book for you!!

BBQs and Picnics are back for low-carbers! 5 out of 5 stars.
1 of 1 people found this review helpful.

I love this book. For those of you who enjoy traditional barbecue and picnic-style foods, this book is a must have.

So many cookbooks are filled with fancy recipes that you would only make on special occasions. What do you do when you're craving onion rings or your Mom's cole slaw but know you can't have those on your low-carb diet? Dana Carpender's Low Carb Barbecue Book is filled with low-carb versions of all the foods you really want and crave.

The first of the book gives tips on grilling techniques and tools and lists some speciality ingredients that are used.

There is a large section on sauces and rubs, followed by pork, poultry, beef, seafood, and kebabs. There are also sections on vegetables, slaws, sides, beverages and desserts.

Dana Carpender uses Atkins bake mixes in the recipes for hush puppies and onion rings, just a warning for those who cannot find those in your area. She also uses Splenda in tons of the recipes if you don't like the use of Splenda.

I think the recipes are delicious and the ones for the low-carb baked beans, unpotato salad, and the peanut butter and jelly pie are worth the purchase of the book alone.

Editorial Review:

Over 200 recipes for backyard picnics and barbecues, from meats to side dishes to cocktails to desserts, that are all low in carbohydrates. This book features all-new recipes for condiments, sauces, and marinades that can replace the sugar-laden, store-bought varieties and allow the low-carber to enjoy previously forbidden foods like Honey-Glazed Babyback Ribs and pina coladas.

Char-Broil's Everybody Grills!

Editors of Creative Homeowner

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Editorial Review:

Sumptuous spreads of exquisitely grilled food; step-by-step prize-winning recipes; lists of ingredients plus preparation and grill/cook times; expert tips on techniques and the latest equipment; delectable marinades, sauces, and rubs: Char-Broil’s Everybody Grills! is the definitive cookbook and how-to guide for everyone--from the beginner to the seasoned barbecue enthusiast--who loves preparing meals in the great outdoors. Developed by editors at Creative Homeowner in partnership with Char-Broil, one of North America’s leading grill manufacturers, this stunning book will help you grill, barbecue, and cook appetizers, main courses, salads, vegetables—even desserts—that will have family and friends licking their fingers. More than 250 color photographs, with photos illustrating each recipe.

The Stubb's Bar-B-Q Cookbook

Stubb's Legendary Kitchen

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

stubbs bar-b-q cookbook 3 out of 5 stars.
2 of 5 people found this review helpful.

Interesting insight into the cook, Stubb,great recipies for barbq and a well presented hard cover book, but for the price lacks content. Should be more recipies

Not to happy with this book 2 out of 5 stars.
1 of 5 people found this review helpful.

I was disappointed with the recipies in the book. The recipies were take off's for Stubbs products. Love Stubbs products, but not this book of recipies.

Love to Bar-B-Q 5 out of 5 stars.
1 of 1 people found this review helpful.

I've used Stubb's sauces and rubs for some time. I've also ordered food from there shipped to us, and it was great. Now I know much more about the man and also have some excellent hints on grilling. If for nothing else, you must try the "Marley-B-Que" meatloaf.

Editorial Review:

If you're a true bar-b-q aficionado, you love Stubb's Legendary Kitchen sauces and rubs.  If you're really lucky, you've chowed down at Stubb's Bar-B-Q Restaurant in Austin. Now you can recreate Stubb's famous Texas-style favorites in your own backyard with over 50 recipes, including signature barbecue dishes and great starters, sides, and desserts that are hearty Texas traditions. This is a must-have for any dedicated grillmaster.

Camp Cookery

Horace Kephart

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Customer Reviews:
Total reviews: 2 Average rating: 2.5 of 5

Indispensible for building camp and cook fires. 4 out of 5 stars.
9 of 9 people found this review helpful.

There are plenty of sources that tell you how to make a fire. There are plenty of books on camping, Boy Scout Handbooks and websites all describe firebuilding, or woodcraft, in one way or another. But I still had a time of getting a good campfire going. If the wood was dry then it would start right up, but often turn to smoldering logs quickly. Or we would have nothing available but wet wood. And then there's the "fire ring", which just as often as not is an overturned truck wheel rim. Half of the time I just struggled to get the fire going and the other half keeping it going. Sure I knew that a fire needs fuel, it needs air and it needs heat, but I still almost always came up short.

My able bodied camping assistant had to stand by and watch me curse and throw chunks of wood as I fought to prove that I was a real camper! She decided to take matters into her own hands and got me a book. GASP, did I really need a book on camp fires?? Well, this book isn't about camp fires, it's called Camp Cookery, by Horace Kephart and it was originally published in 1910. Keep in mind that this was when people (mostly men) went camping to go way back into the wilderness to shoot or catch something to eat. It covers camp cooking tools, such as the reflector oven and folding broiler. Mr. Kephart advocates a lot of lard and has a chapter on cooking fresh killed game, like bear and squirrel. But the chapter on building fires is invaluable.

I followed Mr. Kephart's advice on building a quick cookfire. I gathered twigs like he suggested, built them like it is described in the book. I lit it off and within a couple of minutes had a roaring fire with no further tinkering. The same thing happened every time I built a fire. I was sold. The rest of the chapter talks about the differences between a cook fire and a camp fire. It also describes what woods are good and for what situations. This chapter alone makes the whole book worth acquiring if you're serious about your campfire.

Other chapters cover cooking gear, making breads and cooking fruits and vegetables, in addition to meat, poultry and game.

Editorial Review:

Originally published in 1910, this early outdoor cookery book gives recipes for outdoor delicacies such as Lungwort bread and dried beans. Illustrated with pen drawings of camp utensils, outfits, etc. and written by an expert outdoorsman in narrative form, this specialty cookbook contains a wealth of advice and comment in addition to recipes.

Backyard Grilling

Taste of Home

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

My favorite cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

This would have to be my favorite cookbook of all time and one of the best purchases I've made at Amazon. Recipes are delicious, but simple enough that most anyone can make them and you don't need a lot of extravagant ingredients. You can make quite a few great meals out of this when having friends over to grill, or just cooking dinner at home. There are color pictures included with many of the recipes as well. I've bought many of these as gifts, and strongly recommend this cookbook...

The Great Ribs Book

Hugh Carpenter, Teri Sandison

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Ribs, Ribs, and more Ribs 4 out of 5 stars.
12 of 12 people found this review helpful.

I become skeptical when I see a word such as "Great" in the title of a book. It is either immodesty or exaggeration. I am happy to report that, in this case, the word fits very well.

Each recipe is complete unto itself. It includes the rib type, rib preparation, recommended cooking technique, a rub, the mop, sauces, serving suggestion, etc. The recipes are simple and easy to follow. Kudos to the the kitchen testing staff. Of note is that most recipes can be done simply in an oven, and do not not require a smoker.

This is a good example of a cookbook that focuses on only one subject. It does a very good and very thorough job covering its subject.

My complaint here is that the book will not lay open flat in the kitchen when you are doing the recipes.

The recipes are reliable, and you will love the flavors. Highly recommended.

Editorial Review:

The authors of our popular Hot series team up to bring you the skinny on ribs. Contains dozens of color photographs and detailed discussions of different types of ribs, cooking techniques, and sauces, along with over 50 recipes.

Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions

Michael Karl Witzel

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Editorial Review:

With its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles.
 
With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

Grilling

Eric Treuille, Birgit Erath

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

Globally Inspired Grilling 5 out of 5 stars.
5 of 5 people found this review helpful.

"All around the world people cook over open fire. It's how cooking began and it has stood the test of time."

Eric Treuille and Birgit Erath have created an entire world of globally inspired recipes for the grill. Birgit loves to travel and owns a spice store with over 1,800 culinary flavorings called The Spice Shop. Eric is a favorite author who started cooking in his uncle's boulangerie in France. Together they have created a feast for the eyes and a sense of nostalgia for cooking outdoors.

After going through a number of gas grills, I think I'm going back to charcoal for a while because cooking over charcoal seems to be much more of an art form. The authors give instructions for making a fire and checking the temperature of the coals.

An entire section is dedicated to spices and you might want to look for some smoked paprika or Pomegranate molasses. While most of the recipes use ingredients you may already have in your kitchen, there are some more exotic ideas. Annatto seeds are used in the achiote seasoning and this in turn is used in the Recado Rojo - a honey marinade for pork chops, shrimp or chicken. You are truly creating recipes from scratch and you can make up seasoning mixtures from the spices you already own.

Sample Recipes:

Chargrilled Sirloin Steak with Garlic Parsley Butter
Cilantro Beef Satays with Honey Tamarind Glaze
Lamb Tikka Masala
Spicy Masala Shrimp
Sweet Chili Chicken
Lemon Ginger Chicken Drumsticks with Mango and Mustard Seed Glaze
Chargrilled Corn on the Cob with Cilantro Chili Butter
Chargrilled Pineapple with Sweet Rum Glaze
Lemon Tahini Sauce
Avocado Mango Salsa
Honey Miso Sauce
Black Olive Butter

"Grilling" even has a recipe for Mayonnaise, Focaccia and Spicy Pita Chips. There are ideas for advance preparation and lists of grilling equipment.

~The Rebecca Review

Editorial Review:

Explore new worlds of cuisine with over 150 flame-kissed, taste-intensive recipes that span the globe. No matter what the weather brings, year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photographs illustrate simple basics and advanced skills, accompanied by fool-proof tips on timing, technique, and advance preparation.

500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need (500 (Sellers Publishing))

Paul Kirk

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

Too Cute 3 out of 5 stars.
1 of 2 people found this review helpful.

I think more effort was made on how the book would look, than on the actual content of the book. The recipes themselves, while covering a lot of concepts, are more overviews than actual detailed recipes. They can often lead to more questions being raised, without answers. Plus, the cute square book is an awkward shape if you want it to lay open on your counter while you are trying to prepare a dish. Basically, I think this book was intended to be a cute mini-coffee-table book. I guess it succeeds at that, but is that really what you want?

Editorial Review:

This barbecue compendium is crammed with 500 mouth-watering recipes, all of them clear and easy to follow. Filled with tips on how to select the right ingredients for your barbecue and then how to make them taste absolutely perfect, this is the only book of barbecue you will ever need. An irresistible collection of barbecue essentials and unique offerings including barbecued tex-mex wings, grilled bay oysters, green tea smoked salmon, grilled shark to die for, hot and sticky summer time chicken, German-style barbecued pork sandwich, New Mexico green chile Burgers, mango jicama slaw, sweet potato apple salad, grilled peaches with raspberry puree and many more.

Savage Barbecue: Race, Culture, and the Invention of America's First Food

Andrew Warnes

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition are often misunderstood.

In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving--one long associated with frontier mythologies of ruggedness and relaxation.

Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.

Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America's most popular food traditions.