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America's Best BBQ - Homestyle: What the Champions Cook in Their Own Backyards

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  • Posted June 2, 2013

    In the spring, a young man's fancy turns to love, and a somewhat

    In the spring, a young man's fancy turns to love, and a somewhat older man's fancy turns to . . . BBQ, baby! It's grillin' and smokin' season, whether at home, the beach, or the campground. Ardie Davis and Chef Paul Kirk have compiled another fantastic collection of barbecue recipes for the backyard chef. Gathered from championship barbecuers, this cookbook contains a variety of different recipes, all with one thing in common. They are all comprised of easily found ingredients and do not require any unusual equipment or skill.

    Each recipe is accompanied by photos and background stories of the contributors, making this fun to read even when you're not grilling.

    We first put the cookbook to the test on a recent camping trip. Using only a small stovetop grill, we were able to grill delicious steaks for our dinner with this recipe:

    Smoke in Da Eye Grilled Coffee-Coriander-Rubbed New York Strip Steak

    COFFEE-CORIANDER RUB

    2 tablespoons ground coffee

    3 tablespoons smoked paprika

    1 1/2 tablespoons coriander seeds, lightly toasted and ground

    1/2 teaspoon dry mustard

    1 teaspoon coarsely ground black pepper

    2 tablespoons kosher salt

    STEAKS

    4 New York Strip Steaks, about 1 1/2 inches thick

    1/4 cup extra virgin olive oil

    Mix all the rub ingredients together and set aside.

    Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges.

    Once the steaks have come to room temperature, coat all sides with the olive oil; then season generously with the coffee-coriander rub. Place the steaks in the center of the grill, cover, and cook for 3 minutes. Flip and grill, covered, for another 3 minutes. Flip and cook each side for an additional 2 to 3 minutes, until they reach your desired level of doneness (145 ° to 150° F for medium-rare and 150° to 160°F for medium according to the USDA. Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests.) Remove from the grill and allow to rest for at least 5 minutes so that the juices have time to redistribute and don't end up all over your serving platter or cutting board.

    As it was only the two of us, I cut the recipe in half. It was very simple. I prepared the dry rub at home, then finished the prep work in the camper. My husband did the actual grilling, and he declared this to be a keeper!

    Next, we decided to try a recipe for ribs while at home. We opted for the curiously-named Dirty Dick's Grilled Baby Back Ribs (p. 66). The name aside, these were some awesome ribs! The recipe gives the option of using your favorite dry rub, and since I still had plenty of the aforementioned Coffee-Coriander Rub, that was what we used. Fantastic combination!

    With this book, you will be the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party.

    5 stars

    Disclosure of Material Connection: I received this book free from the publisher through the NetGalley book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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