Kategoria BISAC: Cooking >> Methods - Barbecue & Grilling

In barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. With easy-to-follow, straightforward...

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....

Dr. BBQ says, "Barbecue's not just for summer anymore " Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans.

Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style." With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate...

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again--and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness In "Dr. BBQ's Big-Time Barbecue Road Trip ," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed
It's time...

Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entree of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive...

From dorm rooms and first apartments to suburban homes and four-star restaurants, the George Foreman grill is one of America's most popular small kitchen appliances. As a world-class athlete and father of ten, George Foreman is focused on fresh, healthy foods that keep him and his family strong. Between kids, careers, and a heavyweight training schedule, the Foremans are a big, constantly-in-motion family. Getting...

Enjoy the ease of grilling year round.

Indoor grills are very popular (especially the George Foreman grill). Millions of consumers rely on this kitchen appliance to create low-fat grilled food without the fuss of an outdoor grill or leaving the kitchen.

125 Best Indoor Grill Recipes includes tantalizing recipes that work anytime -- from quick weekday suppers to weekend entertaining:

• Blackened Red Fish -- the sizzling southern flavor of New Orleans
• Greek-inspired Beef Souvlaki with Tzaziki Sauce
• Cilantro Lime Chicken
• Caesar...

A practical manual, intended for the home cook using the most readily available equipment,...

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.

In Peace, Love, & Barbecue - a 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...

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...

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Everything a griller wants to know in the most complete grilling technique book ever: Five keys to grilling great steakThe right way with baby back ribsWhat to do when flare-ups happenThe way to smoke a turkeyFive secrets for perfect fish every timeSimple ways to check for donenessGetting great results with your smokerThe way to handle foods that stickWorking burger magic every timeOver 1,000 step-by-step photosMore than 160 delicious new recipesDozens of rubs, sauces, marinades, and moreWhat is Weber's Way to Grill? Well, first of all, it is not just one way to grill. It is not about...