Barbecuing & Grilling Books - Page 2

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Bobby Flay

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

Explosive is right! 5 out of 5 stars.
1 of 1 people found this review helpful.

This is the first Bobby Flay cookbook I have purchased. I was so taken by the uniqueness of the recipes and the photos were outstanding. I have tried several of the recipes - one was a total improv on my part because I didn't have all the listed ingredients - and in each instance - excellent results (even the improv).

Mesa Cookbook is not your everyday cookbook, but is perfect for the pull out the stops or I want something really special meal.

Fantastic! 5 out of 5 stars.
0 of 0 people found this review helpful.

I watched Bobby Flay's biography on television and his cooking seemed so interesting I thought I would purchase one of his books and and give it a try.

First, the recipes are easy to follow - though several steps are required during preparation the end result is well worth the effort. The results are fantastic. Before viewing his biography my mind set was that most of the food would be too spicy. Not so. The recipes include some heat but it seems the heat is nicely complimented with sweet and citrus flavors. The combination is indescribable. The prickly pear margarita is especially delicious and so are the salads.

If you are looking to create unforgettable dishes with lots of fresh flavor this is the book to use.

Editorial Review:

A master of Southwestern cuisine, Bobby Flay takes you behind-the-scenes at his renowned restaurant, Mesa Grill, to learn the secrets that make him one of the world's best. 150 recipes and 100 full-color photographs fill the pages of a book almost as big as the flavors you'll discover within.

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Elizabeth Karmel, Bob Blumer

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Pizza is a perfect food . . . . . here are some perfect recipes 5 out of 5 stars.
5 of 5 people found this review helpful.

This book is a pizza.

Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings.

Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey?

This book brims with ideas.

Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza.

The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....."

Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker.

I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future.

Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book.

Editorial Review:

Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. Pizza on the Grill contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.

Backyard BBQ: The Art of Smokology

Richard W. McPeake

Amazon Price: $15.95 List Price: $15.95 Usually ships in 24 hours By: Richard W. McPeake Amazon Marketplace: 6 new & used starting at $15.95

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Customer Reviews:
Total reviews: 52 Average rating: 4.5 of 5

Smokology the better way to cook 5 out of 5 stars.
2 of 2 people found this review helpful.

I have learned so much about this art of cooking from this book. It doesn`t just provide the basic to smoking but also includes recipes. From making your dry rubs to BBQ sauces to perparing the meats, It`s all here. This book will never rest around our house.

Editorial Review:

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

Raichlen on Ribs, Ribs, Outrageous Ribs

Steven Raichlen

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.

A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather

Mindy Merrell, R. B. Quinn

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Very satisfied with first recipe 5 out of 5 stars.
1 of 1 people found this review helpful.

I made the recipe for the Country Ribs. I used the basic rub and added brown sugar as instructed. I also prepared the oven roasted potatoes using the basic rub. I made a coleslaw of my own and the meal was very good served with hot rolls. The closest bbq restaurant is 100 miles from my residence so with elated enthusiasm I look forward to the next recipe. I would very much like to slow smoke barbecue outside but time does not allow it and now I have found light at the end of a short tunnel. I cooked the ribs for a little more than the suggested hour and the meat pulled off the bones. The only regret is that I didn't make more ribs for rib meat sandwiches.

Editorial Review:

Barbecue fans relax! With more than 125 terrific recipes for indoor cooking, Cheater BBQ makes it easy to serve up pit-style barbecue classics year-round.

Cheater BBQ is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue.

The recipes in Cheater BBQ cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts.

From Super Bowl celebrations to March madness get-togethers to simple meals with family, Cheater BBQ delivers barbecue taste year-round—without lighting a match.

The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook

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Customer Reviews:
Total reviews: 24 Average rating: 5.0 of 5

Editorial Review:

The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills.

And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide, "Equipment and Tools for Outdoor Cooking," where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid.

Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs.

The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey.

Whether you’re a novice outdoor cook or aspiring grillmaster, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

BBQ USA: 425 Fiery Recipes from All Across America

Steven Raichlen

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Customer Reviews:
Total reviews: 35 Average rating: 4.5 of 5

Editorial Review:

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Holy Smoke: The Big Book of North Carolina Barbecue

John Shelton Reed, Dale Volberg Reed

Amazon Price: $19.80 List Price: $30.00 Not yet published By: The University of North Carolina Press

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Editorial Review:

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.

Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.

Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Andrew Schloss, David Joachim

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

A Griller's Handbook 5 out of 5 stars.
11 of 13 people found this review helpful.

Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume.

The upfront stuff, in some ways, is really important. I sort of bumble along on my gas grill, learning by doing, using recipes that I like, experimenting on different ways of cooking. But I really only know a handful of ideas and techniques (Including some simple maxims as some things need to be cooked on the side without flame; others are to be cooked directly over the flame). The authors assert that there is something unique about this book (Page 10): "In this book, we approach the grill from the perspective of science and mechanics. Our goal is to impart an understanding of what occurs during grilling, so that you can make better-tasting grilled food."

Introductory sections in Chapter 1 discuss the type of grills that can be used (from hibachis to gas grills and so on), how grills work, grill cleaning and maintenance (oops; I learned that I should do a better job cleaning the grill grates), requisite grill tools (I have a bunch, but could probably add some additional items, based on their discussion).

Chapter 2? "Mastering Your Technique." This explores what I always thought of as exotica, mastering the fire, the science of heat transference (conduction, convection, and radiant heat), grilling techniques (e.g., indirect versus direct grilling, and so on), and mastering temperature (judging doneness and making sure that one let's what is grilled "rest" at the end). Resting? Goodness. I take the food right off the grill and on to my family's/guests' plates. Not good! Grilled food (and other typed of cooked foods) should rest a bit, so that you don't get parts that are too dry. I am now trying to be a batter cook and let the meat thus cooked "rest" for 5-10 minutes.

Chapter 3 looks at the different foods that you can grill and a boatload of information about each.

Finally, the piece de resistance! Recipes! There are a lot of these; the text notes about 300 of them. They are divided into sections on burgers and their like; steaks and chops; roasts, ribs, and slow food; major, complex cooking projects; vegetables and side dishes; fruit, dessert, etc.; marinades, glazes, rubs, and the like.

The one downside of a number of recipes is that they take a great deal of upfront work and are complex. I prefer interesting but simpler recipes. However, for those who want to experiment, there are plenty of opportunities to do so with the recipes in this book. A few quick examples of recipes.

Buffalo blue cheese burger: Based on hot Buffalo wings. I'm interested, since I used to enjoy visiting the Anchor Bar in Buffalo, home of the chicken wing! Create a hamburger by mixing together ground chuck, celery seed, onion, garlic, blue cheese in a bowl. Then, separately, melt butter and mix in hot sauce (e.g., Tabasco Sauce). Put the hamburger patties created from the hamburger mix on greased grill grate. Cook. Put burgers in the hot sauce, coat, and eat with knife and fork (although I might be inclined to put the resulting burger in a nice Kaiser roll!).

With steaks, there is a nice looking recipe for Porterhouse au poivre that captured my interest. Or Tandoori chicken with Vidalia chutney (a little more complicated than I'd like, but boy does it sound yummy!), grilled summer vegetables with brown-butter vinaigrette, grilled maple-crusted apple rings. . . .

This is a terrific resource for those who want to go beyond simple grilling without really knowing what you are doing (that's been me!). Some of the recipes are over the top, I think, but these will doubtless appeal to some who are likely to be rewarded for their efforts. Worth a look!

Editorial Review:

Mastering the Grill: The Owner's Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch"Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's wh

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

Mike Mills, Amy Mills Tunnicliffe

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: Rodale Books Amazon Marketplace: 34 new & used starting at $11.16

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.