The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More

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Overview

Hungry for the great outdoors? Jamie and Bobby Deen know just what to make—whether it’s in your own backyard, on the beach, at a potluck picnic, or tailgating before the big game. In The Deen Bros. Get Fired Up, Paula Deen’s sons share a new batch of more than 125 mouthwatering recipes and entertaining ideas to make your outdoor dining a breeze.

Jamie and Bobby have always preferred eating at a picnic table to a dining room. For the guys, backyard grilling means more good eats ...

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The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More

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Overview

Hungry for the great outdoors? Jamie and Bobby Deen know just what to make—whether it’s in your own backyard, on the beach, at a potluck picnic, or tailgating before the big game. In The Deen Bros. Get Fired Up, Paula Deen’s sons share a new batch of more than 125 mouthwatering recipes and entertaining ideas to make your outdoor dining a breeze.

Jamie and Bobby have always preferred eating at a picnic table to a dining room. For the guys, backyard grilling means more good eats and less mess, tailgating is all about friendship and fun, and a beach picnic is a chance to splash around in the sun between courses. Now the brothers are sharing their outdoor cooking know-how to help you wow your friends and family with everything from grilled meats and barbecue to sandwiches, pizzas, and smoky sides. This irresistible cookbook also offers up delicious nibbles, tasty salads, and refreshing Seaside Sippers. Featuring ingredients easily found at your local supermarket, these effortless dishes are made even more special with the Deen brothers’ signature Southern flare.

Fire up the grill for some Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions, Big Fat Garlicky Rib Eye, and Down-Home Baby Back Ribs. Whip up Hot Buffalo Burgers with Blue Cheese or Nutty Pimiento Cheese Balls in the parking lot before the game. Spread out the picnic blanket for some Red-Hot Mayo and Tomato Sandwiches, NOLA-Style Dirty Rice Salad, or Southern Biscuit Cheese Straws. Hit the beach with Glazed Barbecue Shrimp, Grilled Crab Cake Sammies, or Fire-Roasted Clams and Mussels. Then wash it all down with such lip-lickin’ concoctions as Pomegranate Punch, Cucumber Sangria, or a Savannah Sea Breeze. Jamie and Bobby also throw in something sweet with their Grilled Buttery Pound Cake and More and More S’mores.

Packed with gorgeous photographs of the whole family at work (cooking!) and at play, The Deen Bros. Get Fired Up is a celebration of the beautiful landscapes, the wonderful people, and the great meals we can all share together.
 

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Editorial Reviews

From Barnes & Noble

Whether it's a backyard barbecue or a pregame tailgating party, nothing quite equals the joy of outdoor eating. As the sons of Georgia cooking legend Paula Deen, Jamie and Bobby Deen grew up in the lap of Southern grilling culture, so it's not surprising that their own cookbooks roll out course after course of mouthwatering good eats. This grilling and picnicking book contains sunny day specials including Down-Home Baby Back Ribs; Grilled Crab Cake Sammies; Big Fat Garlicky Rib Eye; Fire-Roasted Clams and Mussels; and Beer Can Chicken with Sweet and Spicy Pickled Vidalia Onions. The recipes include grilled meats, barbecue treats, sandwiches, pizzas, sides, and drinks.

Publishers Weekly
When a formula works, there's no reason to change it, as with this down-home collection of recipes—the fourth from the sons of Food Network star Paula Deen (after The Deen Bros. Cookbook, etc.) and noted cookbook author Melissa Clark. Now food celebrities in their own right, the brothers extend their brand of easy Southern cookery to summery al fresco meals. The focus is on guy-centric creations like a grilled whole chicken stuffed with corned beef and sauerkraut, chipotle-stuffed hot dogs wrapped in bacon and Vidalia onion and beer dip. In between are a few more delicately flavored surprises like grilled brown sugar brussels sprouts; spicy Asian tuna burgers and Mediterranean orzo salad with olives, sun-dried tomatoes, and pine nuts. While the brothers seem to be short on sweets, a few interesting and Deenesque (i.e., rich) ideas dot these pages, including grilled pound cake and chocolate and Heath bar quesadillas. Recipes are designed for ease, relying on some prepared ingredients to save more time for the sun. Tips interspersed throughout advise on such matters as the best way to transport pasta salad, making tailgating lists, and tomato storage. For fans of the Deen family, this will be a welcome addition to a growing library. Photos. (Apr.)
From the Publisher
Praise for The Deen Bros. Get Fired Up

"With easy-to-follow recipes, full-page pictures and humorous prose, the Deens serve up a fun and appealing culinary collection. Perfect for readers who enjoy a little sunshine on their plate." -Kirkus


Praise for The Deen Bros. Take It Easy

 
“Such a delight . . . The recipes are honest, filling foods with an abundance of flavor and homespun charm.”—Houston Chronicle
 

“The Deen brothers are the kings of Southern flavor, and in this book, they bring it to you in a way your whole family will love.” —Tyler Florence

Library Journal
Paula Deen's sons Jamie and Bobby (coauthors, with Melissa Clark, The Deen Bros. Take It Easy) are back to delight their legions of fans. Traditional favorites like Down-Home Baby Back Ribs and Pickled Shrimp and Vidalia Onions are abundant here, but there are plenty of distinctive recipes, such as Peachy Chicken Legs (made with peach jam) and Grilled Four-Cheese Pizza. Novice cooks will appreciate tips on, e.g., how to know when meat is done and the differences between direct and indirect heat. From grilling masters to those who simply love picnic food, a range of readers will delight in these recipes. Expect demand. [Five-city tour; library marketing; see Prepub Alert, 11/1/10.]
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Product Details

  • ISBN-13: 9780345513632
  • Publisher: Random House Publishing Group
  • Publication date: 4/19/2011
  • Pages: 224
  • Sales rank: 401,463
  • Product dimensions: 7.40 (w) x 9.20 (h) x 0.90 (d)

Meet the Author

Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven’t looked back since. They regularly appear on ABC’s Good Morning America and had their own Food Network show, Road Tasted.

Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has authored or co-authored thirty books.

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted September 16, 2013

    Question

    Do you want to eat pie?

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  • Anonymous

    Posted September 16, 2013

    Broship

    If ppl don't ignore my "no haters," then yes. I'm going to eat a lot of pie. Because I win.

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  • Anonymous

    Posted July 28, 2011

    No text was provided for this review.

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