300 Big and Bold Barbecue and Grilling Recipes

Overview

How to barbecue and grill everything from a steak to an apple.

This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family.

Each recipe has tips on how to build that bold flavor before, during and after barbecuing. The authors provide instructions for barbecuing or grilling virtually any food. ...

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Overview

How to barbecue and grill everything from a steak to an apple.

This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family.

Each recipe has tips on how to build that bold flavor before, during and after barbecuing. The authors provide instructions for barbecuing or grilling virtually any food. From planking and rotisserie cooking to barbecuing a whole hog or lamb, from grilling "all piastra" to "alla brace," from stir-grilling to grill-roasting, from grilling foods wrapped in a banana leaf to grilling with a kiss of smoke, and from achieving a "bark" on barbecued pork shoulder to herb grilling, this book reveals all. Bringing a steak to that perfect "black and blue" or any other degree of doneness is easier than ever.

Here is a sampling of the recipes,
which yield delectable results every time:

  • Slow-smoked country-style ribs
  • Black and blue beef sirloin served over greens
  • Red-hot grilled wings with cold Maytag blue cheese dipping sauce
  • Lamb souvlaki with grilled pita bread and Greek yogurt sauce
  • Arctic char with grilled lemon halves
  • Planked shrimp with garlic chive butter and ciabatta
  • Prairie-style smoked bison chili
  • Brie and pepper stuffed portobellos
  • Grilled apple rings with cider bourbon cream sauce.

A special chapter is devoted to rubs, brines, mops, sops, bastes, glazes, BBQ sauces, slathers, vinaigrettes, pestos, flavored butters and dipping sauces. Also included are charts for every type of food and cooking technique as well as an encyclopedia of ingredients.

This is the home chef's ultimate book on barbecue and grilling.

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Editorial Reviews

Advocate (Baton Rouge) - Cheramie Sonnier
The Kansas City, Mo-based authors, who are known as the BBQ Queens, provide detailed advice on grilling and smoking techniques, and lots of recipes for rubs and sauces.
USA Today Magazine
While we often think of barbecues as being an all-American standard, these recipes give us the opportunity to expand our palates to include flavors from other nations.
Army Times
Appealingly inclusive.
27East.com (The Southampton Press and The East Ham - Janeen Sarlin
Even though your friends and family are looking forward to your old standby recipes for the barbecue, you might want to give on of these new, yet very uncomplicated recipes a try.
Kansas City Star - Edward M. Eveld
Adler and Fertig go global in their outlook, noting that everyone everywhere cooks over wood, from the tropics to the Far East to the Mediterranean. Wrapping fish in a banana leaf for grilling shouldn't scare us, they figure, you just have to know where to find banana leaves (fresh in ethnic markets; frozen in some grocery stores).
St. Louis Post-Dispatch - Joe Bonwich
Kansas Citians Karen Adler and Judith Fertig have made a name for themselves as the BBQ Queens, and they're back this summer with 300 Big & Bold Barbecue & Grilling Recipes. Quebec, Provence, Sicily and Greece are just a few of the sources for recipes that live up to the "big and bold" promise in the title.
Jackson Citizen Patriot - Monetta Harr
Who better to talk about barbecue than Karen Adler? Ask Adler what the word barbecue means and she flips it as easy as a steak: "as a noun, it is the typical American tradition of throwing hamburgers and hot dogs on the grill. As a verb, to me and all of us barbecuers in the circuit, it means slow smoking. Traditionally, that would be over wood or charcoal." They are so dedicated to cooking—this isn't their first cookbook—that they belong to a book club and the eight members read and review cookbooks only. This cookbook holds the most international recipes. The first part of the book has a wealth of information about grilling, including a chart to create your own flavors.
Celebrity Cooking Magazine
The recipes deliver flavors that will blow away the toughest critic in the family.
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Product Details

  • ISBN-13: 9780778802129
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/1/2009
  • Pages: 440
  • Product dimensions: 10.00 (w) x 6.98 (h) x 1.01 (d)

Meet the Author

Karen Adler and Judith Fertig, the BBQ Queens (bbqqueens.com), are both from Kansas City, Missouri, and have authored more than 20 cookbooks, nine focusing on barbecuing and grilling. They have been featured on the Food Network and in USA Today and the New York Times. They are also members of the prestigious culinary associations Les Dames d'Escoffier and the International Association of Culinary Professionals.

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Table of Contents

Table of Contents

A World of Flavor

Part 1: Mastering the Art of the Barbecue
Signature Grilling
Championship Smoking
Utensils for Grilling and Smoking
Specialty Equipment and Techniques
Where Big, Bold Flavor Begins

Part 2: Big & Bold Recipes
Rubs and Sauces
Fish
Shellfish
Poultry
Pork
Beef
Lamb
Specialty Meats
Vegetables
Fruit
Soups, Salads, Breads and Sandwiches

Glossary
Index

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Preface

Introduction

A World of Flavor

FROM THE TIME our ancestors discovered the power of fire, cooking over an open flame has made us appreciate the taste that sizzle and smoke add to any food. Over time, many regions have developed their own unique barbecue methods:

  • leaf-wrapping and pit barbecue in tropical climates;
  • grilling skewered foods in the Middle and Far East;
  • planking on the east and west coasts of North America;
  • smoking over hardwood in North America, Europe and Africa;
  • grilling over herbs in the Mediterranean;
  • grilling on a spit in tribal cultures worldwide.

Since the 1950s, when the development of charcoal briquettes made grilling easier, cooking outdoors has made a cultural comeback all over the world. Today, outdoor rooms are designed around the latest in infrared, stainless steel, high-BTU barbecue equipment. At the same time, the simple charcoal kettle grill has never gone out of style, or out of use.

Whatever type of outdoor barbecue equipment you have, you can produce memorable dishes full of bold flavor from barbecue traditions all over the world.

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