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 Features
- Workman Publishing Company
What A BBQ Guide Should Be Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there’s brats and burgers and every fixin that goes so well with these.They’re all here…
A great guide to a great way of cooking
I bought this book a couple years ago and originally didn’t make much out of it because I foolishly thought a lot of the recipes were too complicated. Later I realized that was a ridiculous notion and I started making all sorts of amazing meals from this book. I’ve already had it fall apart at the chicken section – I’ve made nearly every entry in that chapter multiple times, and they always end up being a huge hit.I later bought the Barbecue Bible, which is also good, but after…