- Shopping Bag ( 0 items )
From Barnes & NobleThe Barnes & Noble Review
Ever been invited to an outdoor summer party and had to wait for what seemed like hours for the coals to be ready to cook the food -- or been served tough, blackened meat that should have been rescued from the flames a long time ago? No doubt about it: Barbecuing only looks simple.
Rick Rodgers to the rescue! Whether you define barbecue as a casual outdoor party or a specific way of cooking meats, fish, and vegetables -- and Rodgers defines it both ways -- he takes the mystery out of outdoor cooking.
Rodgers, who was named outstanding Cooking Teacher of 1999 by Bon Appétit magazine, spends October through December teaching cooking classes for the winter holidays, and the warmer months teaching the basics of outdoor parties. Rodgers deals with the tricky business of grills first and reviews the intricacies of charcoal and gas grills (with a slight preference for the former) and the basics of fire starting (no lighter fluid -- ever!). All the grilling recipes have nicely specific instructions: indirect grilling/medium heat, for Panhandle Smoked Beef Brisket, for example, or direct grilling/high heat for Tequila Fajitas.
Rodgers also offers dozens of recipes for sauces, marinades, dry rubs, and flavored butter, from Peaches & Bourbon BBQ to Asian Soy-Ginger Marinade to Montego Bay Jerk Seasoning. There are plenty of choices for appetizers, salads, drinks, and desserts to accompany any of the main courses. Finally, a real bonus for the summer entertaining season, he delivers complete menus and timetables for a Mexican Barbacoa, a Mediterranean Alfresco Dinner, a Texas Family Reunion Barbecue, and Sunset Cocktails by the Pool. (Ginger Curwen)