Outdoor Cooking

Italian Grill

Italian Grill By Mario Batali, Judith Sutton"From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers."Easy to use and filled with si

How to Grill: The Complete Illustrated Book of Barbecue Techniques

HOW TO GRILL: The Complete Illustrated Book Of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen"Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and B

Bobby Flay's Grill It!

Bobby Flay's Grill It! Written by Bobby Flay , Stephanie Banyas and Sally Jackson"Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book."Whether y

Weber's Real Grilling (Weber's)

For state-of-the-art outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you'll be sizzling in no time. Over 250 recipes show you the way with mouth-watering photography, simple-to-follow directions, can't miss techniques, and even substitution cheats.Flag your favorites-and there'll be plenty-with the handy enclosed Post-It notes. And yes, once they've sampled the savory results of your newfound grill skills, friends and family will be begging for your secrets. Just nod and say, 'It's all in the technique.'

The Barbecue! Bible

The Barbecue! Bible 10th Anniversary Edition By Steven Raichlen"Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Ju

There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.

But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.

But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Mastering the Grill: The Owner's Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch"Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's wh

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101.

Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

Weber's Big Book of Grilling

The grilling experts at Weber share their time honored secrets of cooking wisdom in this ultimate barbecue handbook. Destined to become a sauce stained classic, its packed with more than 365 of the tastiest recipes ever to hit the grill, mouthwatering full color photos, and all the tips and techniques you need to become a certified Backyard Hero. Want to know the secret of perfect ribs or how to grill a 20 pound turkey without letting them see you sweat? Whether youre the neighborhood grilling guru or youve never done much more than flip a burger, youll find tricks of the trade, great advice, and infinite ways to grill up fabulous food thats as red hot as the coals!

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

Backyard BBQ: The Art of Smokology

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book