American Barbecue Sauces
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| Author | : Greg Mrvich |
| Publisher | : Sourcebooks, Inc. |
| Total Pages | : 209 |
| Release | : 2019-11-26 |
| Genre | : Cooking |
| ISBN | : 1641529512 |
Kick up your cookout this summer with barbecue sauces, marinades, and more from across the country. Every barbecue master knows—the secret's in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments—and of course, sauces—from all over the United States. Make grilling season even livelier with the savory BBQ recipes this book has to offer! From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America's barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country. With this book, summer family fun at BBQ nights is guaranteed with a variety of sauces and marinades from all over the United States. Barbecue basics—Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more. Marinades, mops, and more—Explore other ways to turn grilling into your ultimate summer hobby, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze. Essential equipment—Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves. Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let's get cooking!
| Author | : Cheryl Jamison |
| Publisher | : Harvard Common Press |
| Total Pages | : 374 |
| Release | : 2015-04-21 |
| Genre | : Cooking |
| ISBN | : 1558328467 |
Bill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease. The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Seventy of the recipes are for smoke-cooked BBQ; 55 are for grilling; and the remaining 100 are for either one - with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments - which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises. Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.
| Author | : Ray Sheehan |
| Publisher | : Page Street Publishing |
| Total Pages | : 176 |
| Release | : 2020-04-14 |
| Genre | : Cooking |
| ISBN | : 1645670066 |
Get Unforgettable BBQ with Handmade Sauces Voted “Best in the World” Kick the flavor up a notch by making award-winning sauces with wholesome ingredients in your own backyard. From Memphis Mop BBQ Sauce and Kansas City BBQ Sauce to less traditional flavors like Cherry Bourbon BBQ Sauce and Tangy Peach BBQ Sauce, there’s no end to the combinations you can create. Each specialty sauce takes out artificial ingredients like high-fructose corn syrup and flavor enhancers like monosodium glutamate (MSG) found in many store-bought sauces, so you’ll always have a healthy foundation for delicious showstoppers like Slow-Smoked Memphis-Style Ribs, Texas-Style Beef Brisket and even Asian BBQ Smoked Pork Belly Bites. With notes of smoke and secret ingredients sure to leave everyone satisfied, these sauces are going to bring a new world of flavor to your cookouts.
| Author | : Steven Raichlen |
| Publisher | : Workman Publishing |
| Total Pages | : 788 |
| Release | : 2003-04-22 |
| Genre | : Cooking |
| ISBN | : 9780761120155 |
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).
| Author | : Jim Auchmutey |
| Publisher | : University of Georgia Press |
| Total Pages | : 280 |
| Release | : 2019-06-01 |
| Genre | : Cooking |
| ISBN | : 0820338419 |
Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.
| Author | : PAUL. KIRK |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : |
| ISBN | : 9781459636880 |
| Author | : Meathead Goldwyn |
| Publisher | : HarperCollins |
| Total Pages | : 400 |
| Release | : 2016-05-17 |
| Genre | : Cooking |
| ISBN | : 0544018508 |
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
| Author | : Steven Raichlen |
| Publisher | : Workman Publishing Company |
| Total Pages | : 361 |
| Release | : 1993-01-11 |
| Genre | : Cooking |
| ISBN | : 0761164391 |
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.
| Author | : Danielle Walker |
| Publisher | : Ten Speed Press |
| Total Pages | : 354 |
| Release | : 2016-09-27 |
| Genre | : Cooking |
| ISBN | : 1607749432 |
NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters.
| Author | : Michael Symon |
| Publisher | : Clarkson Potter |
| Total Pages | : 242 |
| Release | : 2018-04-03 |
| Genre | : Cooking |
| ISBN | : 0804186588 |
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
