Product Description

How to barbecue and grill everything from a steak to an apple.

This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family.

Each recipe has tips on how to build that bold flavor before, during and after barbecuing. The authors provide instructions for barbecuing or grilling virtually any food. From planking and rotisserie cooking to barbecuing a whole hog or lamb, from grilling "all piastra" to "alla brace," from stir-grilling to grill-roasting, from grilling foods wrapped in a banana leaf to grilling with a kiss of smoke, and from achieving a "bark" on barbecued pork shoulder to herb grilling, this book reveals all. Bringing a steak to that perfect "black and blue" or any other degree of doneness is easier than ever.

Here is a sampling of the recipes, which yield delectable results every time:

Slow-smoked country-style ribs

Black and blue beef sirloin served over greens

Red-hot grilled wings with cold Maytag blue cheese dipping sauce

Lamb souvlaki with grilled pita bread and Greek yogurt sauce

Arctic char with grilled lemon halves

Planked shrimp with garlic chive butter and ciabatta

Prairie-style smoked bison chili

Brie and pepper stuffed portobellos

Grilled apple rings with cider bourbon cream sauce.

A special chapter is devoted to rubs, brines, mops, sops, bastes, glazes, BBQ sauces, slathers, vinaigrettes, pestos, flavored butters and dipping sauces. Also included are charts for every type of food and cooking technique as well as an encyclopedia of ingredients.

This is the home chef's ultimate book on barbecue and grilling.

(20090701)

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Product Details

• Amazon Sales Rank: #915687 in Books
• Published on: 2009-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 440 pages

Features

• ISBN13: 9780778802129
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
These recipes give us the opportunity to expand our palates to include flavors from other nations. (USA Today Magazine 20090527)

Appealingly inclusive. (Army Times 20090723)

You might want to give on of these new, yet very uncomplicated recipes a try. (Janeen Sarlin 27East.com (The Southampton Press and The East Ham )

Adler and Fertig go global in their outlook, noting that everyone everywhere cooks over wood. (Edward M. Eveld Kansas City Star )

Recipes that live up to the "big and bold" promise in the title. (Joe Bonwich St. Louis Post-Dispatch )

The BBQ Queens...provide detailed advice on grilling and smoking techniques, and lots of recipes for rubs and sauces. (Cheramie Sonnier Advocate (Baton Rouge) )

About the Author

Karen Adler and Judith Fertig, the BBQ Queens (bbqqueens.com), are both from Kansas City, Missouri, and have authored more than 20 cookbooks, nine focusing on barbecuing and grilling. They have been featured on the Food Network and in USA Today and the New York Times. They are also members of the prestigious culinary associations Les Dames d'Escoffier and the International Association of Culinary Professionals.

(20090608)

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

A World of Flavor

FROM THE TIME our ancestors discovered the power of fire, cooking over an open flame has made us appreciate the taste that sizzle and smoke add to any food. Over time, many regions have developed their own unique barbecue methods:

• leaf-wrapping and pit barbecue in tropical climates;
• grilling skewered foods in the Middle and Far East;
• planking on the east and west coasts of North America;
• smoking over hardwood in North America, Europe and Africa;
• grilling over herbs in the Mediterranean;
• grilling on a spit in tribal cultures worldwide.

Since the 1950s, when the development of charcoal briquettes made grilling easier, cooking outdoors has made a cultural comeback all over the world. Today, outdoor rooms are designed around the latest in infrared, stainless steel, high-BTU barbecue equipment. At the same time, the simple charcoal kettle grill has never gone out of style, or out of use.

Whatever type of outdoor barbecue equipment you have, you can produce memorable dishes full of bold flavor from barbecue traditions all over the world.

(20090520)

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Customer Reviews

The BBQ Queens Do It Again--Low-Carb Friendly Recipes Galore!
Who doesn't like a good barbecue cookbook, right? Two of the best in the business at coming up with new recipes for your grill and writing them down in some outstanding publications are the BBQ Queens themselves-Karen Adler and Judith Fertig!

Their latest offering includes a whopping 300 new recipes to choose from. They provide some excellent tips on improving your grilling experience, including adding a "smoked" flavor to your foods, demonstrating such techniques as leaf-wrapping and stir-grilling, and explaining the benefits of using certain rubs while cooking up your favorite low-carb meats on the grill.

While this book is not explicitly full of low-carb recipes, the majority of them are VERY low-carb friendly or can be adapted to livin' la vida low-carb easily. I love trying out new recipes and this cookbook gives you plenty to work with!