This book is about cooking on coals. This is the oldest way of cooking in the history of mankind. To fry meat or vegetables on an open fire remains a favorite of many. It’s tasty and romantic!
The book contains unique, best recipes from countries around the world.
Whether you’re whipping up a sizzling weeknight family dinner or planning a warm-weather menu for friends, Taste of Home Backyard Barbecues has you covered. Turn here for all of your fiery favorites…from steaks and chops to burgers and brats…including perfect side dishes, desserts and appetizers! Best of all, each recipe is shared by a family cook so you know it’s a proven winner. Ideal for casual summer get-togethers, church picnics, family reunions, tailgates and more, Backyard Barbecues promises to be the one book home cooks reach for all season long!
Few foods celebrate warm-weather fun like charbroiled sensations, garden-fresh side dishes, and frosty desserts. That’s why family cooks from coast to coast are turning to Taste of Home Backyard Barbecues for al fresco dining ideas! Whether hosting a get-together in your own yard, contributing to a neighborhood block party, tailgating at the big game or firing up the coals at the beach, Backyard Barbecues has you covered! Need a poolside appetizer? Looking for a scene-stealer at the family reunion? No problem! From sizzling specialties to refreshing treats, Backyard Barbecues is a lifesaver for surefire summer cooking success!
CHAPTERS
It’s Time to Barbecue:
• In the Backyard!
• By the Pool!
• At the Beach!
• In the Park!
• On the Patio!
• At the Block Party!
• At the Game!
• Bonus: For Happy Hour!
Recipes
All-American Hamburgers
Italian Sausage
Sandwiches
Mini Burgers with the Works
Loaded Hot Dogs
Grilled Steak and Portobello Stacks
Sesame Chicken
Kabobs
Lemon-Ginger
Barbecued Ribs
Tuscan-Style Grilled Trout
Blue Cheese Burgers
Grilled Chorizo Pizzas
BLT
Pita Pockets
Grilled Clam Bake
Spinach Feta Burgers
Patriotic Fruit Pizza
Strawberry Salsa
Melon with Minted Lime Dip
Guacamole Appetizer Squares
Herbed Potato Salad
Barbecued Potato Wedges
Corn ‘n’ Pepper Medley
Three-Bean Bake
Chive ‘n’ Garlic Corn
Garden Primavera Fettuccine
Refreshing Mojitos
Frosty Lemonade Pie
Frozen Coconut Dessert
Grilled Apricots with White Chocolate
Ice Box Key Lime Pie
Named one of Bon Appétit‘s top 10 for America’s Best New Restaurants 2016!
Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.
In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue’s Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you’re not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food.
The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin’, classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton’s take on classic southern desserts like banana pudding pie, grape hull pie, or s’mores with homemade marshmallows.
There is something about outdoor cooking that is mouth-wateringly enticing; it draws you in and feeds your soul as well as your stomach. Outdoors covers the techniques and equipment needed for successful cooking on a spit, preparing fresh game, fish and shellfish for the barbecue or cooking over an open fire. Recipes include T-bone steaks served with jacket potatoes, whole boned and rolled suckling pig, Asian spiced duck breast, crayfish with smoked paprika butter, and tuna steaks with bean and red onion salsa. Some recipes might be served at a feast, while others will enhance rustic picnics or just relaxed outdoor living. Sides and desserts include dishes that can be prepared ahead to transport and serve as delicious accompaniments to the main fare. An extensive range of sauces, condiments and basic pantry staples make this an ideal guide for cooking outdoors.
The unique Sure-Fire Design guarantees a slow, hot burn to get any fire going quickly, no matter the conditions. These handy starters transform a once tedious undertaking into a hassle-free experience. These beauties are perfect if you’re looking for a reliable way to light the fire at the neighborhood bonfire or barbeque, or if you are setting out on a journey through the wilderness; you can certainly count on these. If you want a foolproof fire starter that burns for over 15 minutes and gets your fire started every time, you need look no further.
A large 5-inch flame ensures a fool-proof fire every time. The large flame allows the wood to be arranged further from the starter and still catch fire. This means there is virtually no fire-making skill required to use these handy fire starters.
A flat base gives Sure-Fire starters unusual stability even in harsh wind. Given the favorable properties of soy and paraffin wax mixed into one starter, Sure-Fire starters are guaranteed to stay lit, making these ideal for camping or grilling out in windy conditions.
The ability to ignite full-size logs in as little as 10 minutes is one of the most notable features of Sure-Fire Starters. Rather than playing ‘fiddle sticks’ with several pieces of kindling, wadding up paper, or using 3-4 other fire starters on the market, you can use just one of these starters for a Sure-Fire solution. Simple, clean and easy to use, proudly made in the USA, these starters will have you saying “Why would I ever start a fire any other way? You betcha!”