Tag Archives: Barbecue

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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

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Chris Schlesinger and John Willoughby bring a unique blend of exotic spices, American favorites, humor, and infectious enthusiasm that will put the thrill in your grill and have you coming back for seconds.

Among this book’s unique features:

  • Sound advice on which grills and fuels to use, how to lay your fire, and how to know just when the fire is at the right temperature.
  • Descriptions of the few cooking tools you need for carefree grilling, with instructions on how to use them.
  • A chapter elucidating the fine art of grilling, with tips on how to get the best, most flavorful results.
  • A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal.
  • A one-of-a-kind section on the art of barbecuing (smoke cooking), including all-new information on regional variations, barbecue terminology, and a guide to the colorful rhetoric that is an indispensable part of this cooking style.
  • An original chapter called “Sambals, Blatjangs, and Salsas,” or the “sauces” of grilled foods, easily put together with raw ingredients.
  • Recipes for exotic beverages that are just the thing to wash down a spicy meal.
  • Simple down-home desserts, perfect after grilled foods.
  • 32 pages of four-color photographs of the recipes in the book.
  • A pantry section that provides you with techniques for creating recipe ingredients such as braised garlic and roasted peppers; tells you what prepared ingredients you should have on hand; and describes the variety of chile peppers and exotic fruits and vegetables used in the book.

In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It’s a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, “Brown food tastes better,” Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.

It’s hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It’s a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).

Actually, that right there–beef heart–is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.

The sheer love of food pours off these pages–the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow–and that’s the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.

Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. –Schuyler Ingle

Product Features

  • Used Book in Good Condition

barbque

Smoker Cookbook in Texas Style: The Art of Smoking Meat with Texas BBQ, Ultimate Smoker Cookbook for Real Pitmasters, Irresistible Barbecue Recipes in Texas Style: Book 2

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                         Smoker Cookbook 

                                       in
                               Texas Style

                   

                                                                                              Book 2
The ultimate how-to guide for smoking all types of Texas BBQ. This book on smoking meats for beginners is the guide to mastering the low and slow art of smoking meats at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. From well-known beef brisket, pork ribs the book includes delicate turkey, chicken, and moist smoked lamb ribs recipes. The book includes full-color photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.

Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.

In this book, you can find irresistible recipes of Texas BBQ.

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Overmont Grill Basket 18/8 Food Grade Stainless Steel BBQ Tool Grilling Accessories Barbecue Rack for Fish Vegetable Steak Shrimp Kabob skewers Bonus Two Additional Sauce Brushes

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Overmont Grill Basket 18/8 Food Grade Stainless Steel BBQ Tool Grilling Basket Barbecue Rack Grill Accessories for Fish Vegetable Steak Shrimp kabob skewers Bonus Two Additional Sauce Brushes

Product Features

  • Excellent Quality:Made of durable top quality 304 food grade stainless steel ,long lasting use and easy to clean.
  • Larger Cooking Surface :The grill basket provides a generous cooking surface of 13.3 x 8.6 x 0.8 inch to accommodate foods for 2-3 people, which can be used with multiple gas grill, charcoal grill, smoker grill, porcelain grill, infrared grill and all other types.
  • Premium Construction:Thicker,Denser and Stronger grill grate can perfectly sized to provide even heat distribution while preventing small pieces of foods from falling through grid gap.It’s ideal for grilling burgers, steaks, seafood, vegetable, fish, meat, shrimp and other delicate BBQ foods.
  • Lockable and foldable Handle:Lockable grill grate locks foods in place and enable easy flipping of grilled foods,it’s ideal for grilling. Convenient folding heat-resistant wooden handle makes safe,storage and portable.
  • GUARANTEED :We are absolutely certain you will not regret your purchase. we offers all of our customers an unconditional 30 day money back, One year guarantee and easy-to-reach support.

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Virginia Barbecue: A History

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With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.