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America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only...
America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need.
Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.
Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.
The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.
With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.
These sizzling burgers combine two of our favorite sea creatures, shrimp and scallops. The burgers are a bit fragile on the grill, but no major challenge. A thirty-minute chill in the fridge before going to the grill helps to hold them together. Also, be sure to start with a sparkling-clean grate and oil it just before the burgers go on. The finishing Gribiche Mayonnaise, with its blend of capers, chives, and herbs, is pretty similar to a tartar sauce, which you can substitute if you prefer.
Cooking method | Grilling
1 pound plus 2 ounces medium to large shrimp, peeled and, if you wish, deveined
1 pound plus 2 ounces bay or sea scallops
1 large egg
¼ cup minced red bell pepper
2 tablespoons minced fresh parsley
1 teaspoon coarse salt, either kosher or sea salt
Caribbean-style hot sauce
About 1 cup dried bread crumbs
Vegetable oil spray
6 large soft hamburger buns
Gribiche Mayonnaise (page 66) or tartar sauce
Watercress, arugula, or lettuce leaves
Chop half of the shrimp into small bite-sized bits. Scoop it into a large bowl. Chop half of the scallops in similar fashion, adding them to the bowl. With a food processor, finely chop the remaining shrimp and scallops with the egg. Spoon the mixture into the bowl and add the bell pepper, parsley, salt, and a splash or two of hot sauce. Gently form the mixture into 6 patties about ½ to ¾ inch thick. The patties should hold together, but don't compact them or handle them any longer than necessary.
Pour the bread crumbs out on a plate. Lay a burger on the crumbs, leaving the burger in place and patting crumbs onto all of its surfaces. Arrange the burger on a small baking sheet or platter. Repeat with the remaining burgers. Cover and refrigerate for about 30 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Spray the burgers lightly but thoroughly with oil. Grill the burgers uncovered for 5 to 6 minutes per side, rotating a half turn on each side for crisscross grill marks. The burgers are ready when lightly brown and crisp with opaque centers. Peek with a small knife. Toast the buns on the edge of the grill if you wish. Spread mayonnaise on each bun, top with burgers and some salad greens, and serve hot, passing more Caribbean hot sauce at the table.
Barbecued Bologna Sandwiches
Serves 6 to 8
Yes, this is for real and really dandy. If you need to reel in snootier friends, tell them it's your home-smoked mortadella and throw in a few lies about your chef buddy, Italian impresario and charcuterie authority Mario Batali. For a source of good bologna, contact Usinger's (usinger.com, 800-558-9998).
Cooking method | Barbecue smoking
One 2-pound chunk fully cooked bologna
12 to 16 slices soft white sandwich bread
Dill pickle slices
Fire up the smoker, bringing the temperature to 180ºF to 220ºF.
Score the bologna with wide crisscross cuts, about ¼ inch deep.
Smoke the bologna for 1½ to 2 hours, until heated through with a crisp surface. Serve warm or chilled, slicing just before making the sandwiches. Cut into thin pieces, at least a couple per sandwich, and pile it on bread along with ample amounts of mustard, onion, and pickle slices. Bet you'll want another.
Excerpted from The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison Copyright © 2006 by Cheryl Alters Jamison. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Posted March 28, 2006
This is perhaps the most comprehensive book about grilling I've seen on the market...and at $24.95 for 544 pages, it doesn't even cost a whole five cents per page! Think of the value! The book couldn't be more helpful on the basics, which is important to an outdoor cooking newbie such as myself, and the inclusion of recipes for sauces and rubs makes it that much more an invaluable resource. And don't even get me started on all of the mouth-watering recipes! Normal cookbooks are straightforward and boring. This one is anything but -- it's full of personality and flavor just like their recipes. I guess that's why they call it an 'The Big Book' instead of a plain ol' cookbook. Two thumbs up!
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Posted April 21, 2006
Posted June 3, 2010
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