Not everyone has the imagination or resolve to make up their own recipes. So here’s a collection barbeque cookbooks that you can use to try new recipes without the risk of creating something that’s less than fantastic.
Weber’s Big Book of Grilling
Authors: Jamie Purviance & Sandra S. McRae
The grilling experts at Weber share their time-honored secrets of cooking wisdom in this ultimate barbecue handbook. Destined to become a sauce-stained classic, it’s packed with more than 365 of the tastiest recipes ever to hit the grill, mouthwatering full-color photos, and all the tips and techniques you need to become a certified Backyard Hero™. Want to know the secret of perfect ribs or how to grill a 20-pound turkey without letting them see you sweat? Whether you’re the neighborhood grilling guru or you’ve never done much more than flip a burger, you’ll find tricks of the trade, great advice, and infinite ways to grill up fabulous food that’s as red-hot as the coals.
BBQ USA
Author: Steven Raichlen
Have tongs will travel. Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs tens of thousands of miles to take you on a tour of America’s barbecuing.
Finger-lickin’ or highfalutin’, smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where the fire meets obsession, and the results are smokey perfection.
Better Homes & Gardens® Biggest Book of Grilling
Editor: Carrie Holcomb
Fire up the grill! Don your apron, grab the tongs, and let the grilling begin! Filled with recipes for charcoal and gas grilling, this jam-packed book will become your ultimate guide to grilling. Today’s grilling is more than just burgers and this book gives you plenty of delicious recipes for those too. You can prepare everything from appetizers to side dishes and even desserts on your grill. Plus discover dozens of recipes for one of the hottest kitchen appliances: the INDOOR GRILL!
What’s Cooking: Barbeque
Author: Jacqueline Bellefontaine
This comprehensive and inspirational cookbook features chapters on fish and seafood, poultry, meat, vegetables and salads, and even desserts you can prepare on the grill. Balances exciting new ingredients and recipes with a wide selection of traditional favorites. Includes 120 easy-to-follow recipes, each illustrated with full-page color photographs. The What’s Cooking series also includes: Baking, Chicken, Chinese, Chocolate, Indian, Italian, Low Fat, Pasta, and Vegetarian.
365 Great Barbeque & Grilling Recipes
Author: Lonnie Gandara
Add flair to your repertoire, zest to your sauces, and spice to your parties with 365 GREAT BARBECUE & GRILLING RECIPES. There is a recipe here for every day of the year, and every course, from starters to tempting desserts. Experiment with marinades and spicy rubs. Try a variety of barbecue sauces. Throw a real New England clambake or a Texas barbecue. Whether cooking for a crowd or making something quick for the kids, 365 GREAT BARBECUE & GRILLING RECIPES gives a special twist to every meal.
Can’t find a cookbook that you like? Click below and find one that suits you best.
Kill It & Grill It: A Guide to Preparing and Cooking Wild Game and Fish
Author: Ted Nugent
In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.
How to Grill: The Complete Illustrated Book of Barbecue Techniques
Author: Steven Raichlen
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Crème Brülé. Raichlen focuses on creative techniques, employing everything from butcher’s string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen’s (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.
Dr. BBQ’s Big-Time Barbecue Cookbook
Author: Ray Lampe
Delicious slow-smoked barbecue is a star-spangled American specialty, and there’s nobody who knows how to put a barbecue smile on people’s faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ’s Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin’ goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant’s. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:
- Dr. BBQs Big-Time Competition Brisket
- Dirty Dick’s Cajun Ribeye Roast
- Meat Loaf for Lisa Marie
- Kansas City–Style Pork Butt
- Backyard Championship Ribs
- Chicago-Style Rib Tips
- Cured and Pecan-Smoked King Salmon
- Dr. BBQ’s Sweet and Spicy Pork Loin
- Paradise Ridge Stuffed Lobster
- Sherry Butter Turkey
- Pork Chops Rancheros
Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Author: Steven Raichlen
The New Yorker said it best: “For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible.” An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen’s highly successful, far-reaching version of Grilling 101.
Well, now comes Grilling 201-the grilling guru’s seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You’ll graduate to a new level of grilling expertise.
Can’t find a cookbook that you like? Click below and find one that suits you best.
Category: Uncategorized | Posted by: GrillSgt @ 23:04 |
