|BBQ USA : 425 Fiery Recipes from All Across America by Steven Raichlen (2003, Paperback) : Steven Raichlen (2003)|
|BBQ USA : 425 Fiery Recipes from All Across America by Steven Raichlen (2003,...|
Wylie, TX, USA
|BBQ USA: 425 Fiery Recipes from All Across America|
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|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).|
|Number Of Pages||784 pages|
|Publisher||Workman Publishing Company, Incorporated|
|LC Classification Number||TX840.B3R3552 2003|
|Table Of Content|
|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 Cocktail. 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|
Average review score based on 14 user reviews
of customers recommend this product
This book is one of for that Ihave purchase3d and the author is truely the Guru of outdoor cooking and the books he has written are truly the BBQ Bibles and if you are looking for reciepes that are truly tested these books by Steven Raichlen are the best.
Simple and clearly explained, the methods and recipes to BBQ. Steven Raichlen's BBQ USA' book is the most comprehensive book addressing what you need to know about Barbequing.
I recieved this book as a father's day present, and I absolutely love it. If you enjoy BBQ i would definately recommend this book. Not only does it have a ton of different regional recipes it also outlines such things as pizza and bread making ,sauces, different grilling techniques, as well as a history of BBQ. We have tried a few of the recipes and everyone was excellent. This is a must have for BBQ fanatics.
Being an avid bbq and smoking junkie for over 30 years I have purchased many books on the subject. Most of them might have some general information on how to Q and mostly usless recipes. This book is full of information in detail on how to bbq. For the beginer you will get information down to how many charcols to use for each recipe. This book is chaulked full great recipes including sauces, mops, and rubs. This is the best book on bbq I have ever read. I think everyone will get somthing out of this book.
It shows alot of the history and info on where to get good BBQ all across America. Great recipes and stories about the origin of BBQ.