America’s king of outdoor cooking and host of the PBS series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin’, lip-smackin’ recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet grilling sophisticates, from die-hard carnivores to strict vegetarians:
- Sink your teeth into Southern Sugared Ribs or Lexington #1 Pulled Chicken Sandwiches.
- Surprise your favorite herbivore with Fantasia’s BBQ Tofu Cakes.
- Treat the ones you love (or want to fatten up) to Frau Blau’s Chocolate Cake with Smoky
- Chocolate Frosting, or wow them with Barbecued Ice Cream!
More than just a cookbook, Grilling America is also a tour of some of the most colorful barbecue festivals around the country — and includes tons of secrets shared by the experts who attend them. Filled with vivid and mouthwatering photos of the food and the people who love it, Grilling America is a celebration of outdoor cooking at its best. Barbecue is literally on fire across America. Rick Browne invites you to help fan the flames.
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GRILLING WITH THE MASTER! Rick Browne has followed up his hugely popular Barbeque America with the sequel, “Grilling America”. The difference between the two is that Barbeque involves cooking or smoking over low heat for a long period of time while grilling is actually what most of us our doing in our backyards when were tossing on burgers or steaks or kabobs. Rick and his team have again toured the country visiting barbeque festivals to bring us some of the most mouth-watering grill receipes known to man…
Grilling America review Rick Browne’s 2nd book, Grilling America, is a feast for the eyes as well as the palate. His background as a professional photographer is obvious as his detailed photos are nestled in the “mustard” yellow pages and “ketchup” red text. The recipies are well organized and varied in their difficulty so that every cook can find something within their culinary comfort zone. The text is a hoot! While the ‘que is on the grill-take the time to really READ this book, especially…