Product Information
- 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).
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761131337
ISBN-13
9780761131335
eBay Product ID (ePID)
2341222
Product Key Features
Book Title
BBQ USA : 425 Fiery Recipes from All Across America
Author
Steven Raichlen
See Also10 Favourite Vegan BBQ RecipesHooters Fried Pickles - CopyKat RecipesThe River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix) Recipe on Food52Slow Cooker Revolution : One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes by America's Test Kitchen (2011, Trade Paperback) for sale online | eBayFormat
Hardcover
Language
English
Topic
Methods / Barbecue & Grilling, Regional & Ethnic / American / General, Methods / Outdoor
Publication Year
2003
Type
Textbook
Genre
Cooking
Number of Pages
Dimensions
Item Length
9.5in
Item Height
2in
Item Width
8.4in
Item Weight
67.2 Oz
Additional Product Features
Lc Classification Number
Tx840.B3r3552 2003
Edition Description
Teacher's Edition
Table of Content
Introduction : What is Barbecue? (1) A Brief History of Barbecue in America (5) Getting Started : A concise Primer on Grilling & Barbecuing (17) A short course in choosing a grill, setting it up, getting it lit, and knowing when the food is cooked. Off to a Fiery Start (32) Begin the meal with pizzazz. Flame cook Prosciutto-Wrapped Peaches like they do in Virginia, chicken wings the Louisville way, Mojo-Marinated Pork Florida style, and Tiki Beef Kebabs with California flare. Dozens of choices, plus some drinks to serve alongside, including a Chimayo co*cktail. Live-Fire Salads (108) Grilling brings out the best in a salad. Wait until you try the Grilled Caesar Salad or the Tomato and Hearts of Palm. Plus Calamari Salad with White Beans and Bitter Lettuce, and four kinds of slaw. Breads and Pizzas (132) The grill makes the perfect toaster. There's plenty of room for that Little Italy favorite, garlic bread. Or A New Corn Stick from the West Indies. Or pizzas the way they grill them in Rhode Island and New York. Bread takes to fire like smoke to the grill. Gloriously Grilled Beef (162) North America's love affair with beef is celebrated in a luscious round-up of steaks from Tucson, San Antonio, New York, Miami, Dallas, Toronto, L.A., Indianapolis, and of course, Philadelphia (sizzling with cheese). Plus briskets from North Dakota, Oklahoma, and Ohio, and everything else big and beefy. Going Whole Hog (232) The icon of American barbecue, pork, couldn't be more succulent than it is here-pulled and piled high on buns like they do in North Carolina, coffee-crusted and served Kenucky-style with Redeye Barbecue Sauce, roasted whole for a pig pickin agrave; la West Virginia. Plus ribs from all over including Missouri's Sweet and Smoky Dry Rub version. Lamb wih Sizzle (308) A favorite meat of our Founding Fathers, and it's no wonder. Wait until you try Virginia's Spit-Roasted Lamb with butter & Salt, Illinois' Smoked Lamb Shanks with Mint Barbecue Sauce, and Missouri's BBQ Queens' Parmesan Pepper Rack of Lamb. You'll understand why. Burgers, Dogs & Sausages (332) Seeking a new way to grill a burger? Look no further than Connecticut's Ultimate Hamburger. Or, how about a California sushi burger? Hot dogs? Try Cincinnati Chili Dogs. Or how about great Grilled Greek Sausage with Peppers and Onions, a top choice in Massachusetts. Plus plenty of other recipes for America's barbecue favorites. Birds on the Barbecue (364) Brant's Brined Beer Butt Bird from Alabama, New York's Original Cornell Chicken, Missouri's Powderpuff Barbecued Chicken Breasts, and Vermont's Perfect Thanksgiving Turkey. Plus, duck, game hens, and quail. The best birds cooked the best ways-grilled, smoked, or spit-roasted. Flame-Seared Fish (432) Maple-Mustrad Salmon from Vermont, New Jersye's Grilled Swordfish with Summer Salsa, Spice-Crusted Tuna from California, Bacon-Grilled Trout from Montana, Big Apple Cod from New York, and Grouper Matacumbe from the Florida Keys-our country is rich with fish; here they are all fired up to perfection. Sizzling Shellfish (520) Soft-shell crabs grilled the Delaware way. A Canadian dill-grilled lobster. Five West Coast ways to grill oysters. Shellfish is more than shrimp on the barbie, but they're here, too, grilled both Louisiana and Indiana style. The Vegetarian Grill (564) Portobello "Cheese steaks" from Pennsylvania, Hickory-Smoked Baked Bean Squash from Maine, and thr
Copyright Date
2003
Lccn
2003-042287
Dewey Decimal
641.5784
Intended Audience
Trade
Dewey Edition
22
Illustrated
Yes
