Tag Archives: From

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Jerk: Barbecue from Jamaica

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Jerk cooking is the prefect reflection of the Jamaican lifestyle–spicy, sweet, charismatic, and hot. Over 100 recipes provide the secret of jerk cooking in this book–everything from spice blends and marinades to main dishes to drinks and desserts that complement the perfect jerk meal.Start with a dry rub or start with a wet marinade; in Jerk Helen Willinsky proves that the possibilities for jerked food are almost endless. Willinsky grew up in Kingston and still lives on Jamaica. She knows the real flavors of the island as well as how to cook jerk properly. Jamaica is brought to life in this volume–you can smell the smoke and feel the fiery tingle of great jerk while visions of sun and steel drumming keep you company in the kitchen.

barbque

Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East

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Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone’s temptation.

Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman’s Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa’s travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

barbque

Island Barbecue: Spirited Recipes from the Caribbean

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Zesty, flavorful, and easy to prepare, Caribbean-style barbecue dishes are fast becoming an American favorite. From Rum Barbecue Sauce to Jerked Baby Back Ribs, Island Barbecue offers a sizzling collection of over 60 recipes for delicious sauces and marinades; breads, salads, and side dishes; fish, poultry, meat, and vegetable entrees; and tropical beverages and desserts to revitalize the standard barbecue repertoire. Complete with vibrant, full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients, Island Barbecue will spice up any table with the rich culinary heritage of the Caribbean.

barbque

American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond

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Kick up your cookout―barbecue sauces, marinades, and more from across the country

Every barbecue master knows―the secret’s in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments―and of course, sauces―from all over the United States. Fire up the grill!

From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America’s barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country.

This saucy book includes:

  • Barbecue basics―Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more.
  • Marinades, mops, and more―Explore other ways to heat up your barbecue game, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze.
  • Essential equipment―Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves.

Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let’s get cooking!

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They Were Smokin’: Championship BBQ Tips And Techniques From Two Time Memphis In May World Champions

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Billy Bob Billy has been involved in competitive BBQ for almost three decades. As a competitor with three-time Memphis in May Champions in Whole Hog and two-time Grand Champions, the Holy Smokers Too. He has served as a judge and instructor of Competition BBQ Cooking Classes at the University of Tennessee since 2002. Over 2,500 students have completed his class. His cookbook titled “They Were Smokin” serves as both a traditional cookbook and an in-depth textbook for BBQ competition teams. “My goal is to advance the level of competition and enjoyment of BBQ thru classes and mentoring of young competitors.” Cookbooks, spices, tips and other BBQ “gotta haves” are available at www.holysmokerstoo.com