Category Archives: outdoor grilling

outdoor grilling

Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America’s Best Barbecue

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You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.

Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.

Prep time, cook time, serving size…a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.

  • 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts
  • Regional barbecue style overviews and must-have barbecue basics
  • Smoking recipes that range in difficulty so you can build your barbecue skill set
  • Cook-off FAQs for upping your game and entering amateur competition
  • Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel’s “American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar

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outdoor grilling

Masterbuilt Smoker Cookbook: The Ultimate Masterbuilt Smoker Cookbook: Simple and Delicious Electric Smoker Recipes for Your Whole Family (Barbeque Cookbook) (Volume 4)

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Smoking is an integral part of cooking which elevates the taste of your food and makes it more intense.

When you want to cook something interesting and something new for your loved ones, a Smokey dish can do wonders for you. It will be a total mood changer for people of all ages.

The smell of Smokey meat will surely motivate your loved ones to come and join hands together to enjoy the meal. Nevertheless, who does not like smoked and juicy meat?

So, with the help of Masterbuilt electric smoker, be a chef of everyone’s choice and show the magic of your hands.

This book will guide you all about the recipes which could be made with Masterbuilt electric smoker; be it smoked Seafood, Poultry, Pork, or Beef. Within a few hours, your dining table will be decorated of Smoked delicacies without much of hassles.

Give this treat to your family and see how a Masterbuilt smoker does the wonders.

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outdoor grilling

Taste of Home Cookies: 623 Irresistible Delights

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More than 600 cookies for every occasion, from after-school snacks and charity bake sales to holiday cookie platters and charming hostess gifts. Twelve chapters devoted to different cookies, including shortcut cookies, big batch treats, Christmas favorites, and more

 

This keepsake book of cookie recipes from Taste of Home contains over 600 delights-from simple chip-filled drop cookies and gooey, jam-packed sandwiches to fudgy brownies and delicate buttery shortbreads. Take a look inside and you’ll find: * More than 600 cookies for every occasion, from after-school snacks and charity bake sales to holiday cookie platters and charming hostess gifts * Twelve chapters devoted to different cookies, including shortcut cookies, big batch treats, Christmas favorites, and more * Extra recipes for brownies and bars * A chapter dedicated to “big batch baking,” perfect for classroom treats and potlucks * Handy how-to tips and a resourceful guide to the art of cookie-making * Hundreds of mouth-watering photos All recipes have been tested by Taste of Home Test Kitchen home economists, so you’re guaranteed a great cookie every single time you make it! REVIEW AUTHORBIO Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes-more than 75 in each issue-are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket. New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home’s regular features, like “A Complete Meal in a Matter of Minutes,” “Cooking for One or Two,” “My Mom’s Best Meal,” “Super Snacks & Appetizers,” and “Just Desserts.” The magazine’s unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has three sister magazines, Simple & Delicious, Cooking for 2, and Healthy Cooking.

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outdoor grilling

The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini – and Lots of Other Things – on Your Panini Press or Other Countertop Grill

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“Here’s another cookbook I’m very, very, very, very excited about. Kathy Strahs has tackled the subject of panini in the most delicious way. I couldn’t believe the incredibly delectable panini variations she came up with – and I couldn’t believe how ravenous I was when I finished flipping through the pages.” – Ree Drummond, award-winning creator of The Pioneer Woman website, and bestselling author of The Pioneer Woman Cooks.

Kathy Strahs’s THE ULTIMATE PANINI PRESS COOKBOOK is the first and last word on making the most of a home panini press or counter-top grill. In over 200 recipes and with 100 color photographs, Kathy shows readers how to use this versatile kitchen appliance to make more than just sandwiches and panini (although there is ample recipe inspiration for both), but also dozens of main-course, easy-to-prepare meals that are great for busy home cooks and families. Kathy includes classics like Croque Monsieur and Reuben panini as well as imaginative creations like a Grilled Asparagus and Prosciutto panini and Chipotle Chicken Quesadillas. There are smaller appetizer panini as well, and a host of breakfast and brunch sandwiches. Beyond the panini, Kathy shows off the creativity of the panini press to make such things as chicken satay, jerk pork tenderloin, and even grilled fish tacos. An inventive chapter on desserts includes an amazing way to make homemade ice-cream cones in a panini machine, along with creative after-dinner options such as Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds.

Home cooks looking to get more from their panini press will find inspiration on every page, and with Kathy’s clear recipe instructions, and ample tips and advice included throughout the book, THE ULTIMATE PANINI PRESS COOKBOOK is an essential kitchen companion for making the most of the panini press.

Featured Recipes from The Ultimate Panini Press Cookbook

Red, White, and Blue Cheese Panini

Download the recipe for Red, White, and Blue Cheese Panini

Grilled Salmon BLT Panini

Download the recipe for Grilled Salmon BLT Panini

Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds

Download the recipe for Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds

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outdoor grilling

Mustards Grill Napa Valley Cookbook

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As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa’s finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco’s original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines.

Gorgeous full-color food photography from Saveur photographer Laurie Smith.

Awards: 2002 James Beard Award Winner

“Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards’ always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle.”
—FOOD LOVER’S GUIDE TO SAN FRANCISCO

“I have always thought of Mustards as a cross between a roadside rib joint and a French country restaurant,” writes chef-owner Cindy Pawlcyn, neatly characterizing the culinary pedigree of her famed Napa Valley, California, dining spot. Pawlcyn’s Mustards Grill Napa Valley Cookbook, written with Brigid Callinan, offers 150 popular recipes from the restaurant, treats like Slow-Smoked BBQ Pork Sandwiches with Ooo-Eee! Sauce, Wild Mushroom “Burgers” with Apple-Jicama Slaw, and Artichokes with James Beard’s Beer Batter and Tarragon Aioli. The recipes can entail a kitchen workout, but they are easy enough to do once the commitment is made. Readers wanting to treat family or guests to sophisticated down-home eating will welcome Pawlcyn’s unique repertoire.

In chapters that cover appetizers, soups, and salads, Pawlcyn presents standout recipes like Crab Cakes with Red Beet and Horseradish Rémoulade; Tomato, Basil, and Tortilla Soup; and Chinese Chicken Salad with Sesame Noodles and Rice Vinegar Cucumbers. Smoker- and grill-derived specialties, including Half-Slab BBQ Baby Back Ribs with Crispy Yams and Coleslaw and Tea-Smoked Duck with 100-Almond Sauce and Ginger Pickled Mango, receive their own seductive space, as do pan and sandwich delights like Louise’s Bouillabaisse with Rouille and Ahi Tuna and Shiitake Mini Burgers. Desserts such as Lemon-Lime Meringue Pie and Red Raspberry, White Peach, and Blueberry Cobbler follow in the deluxe-diner spirit of the place and should prove an irresistible finale to any meal. They’re further tribute to Pawlcyn’s one-of-a kind restaurant and its instantly seductive cooking. –Arthur Boehm

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