Rick Black lives in southeastern Iowa with his wife, Becky. He has a weekly spot on cooking on the American Outdoor Trails radio show and writes the Cousin Rick Says column for the Fort Madison Daily Democrat and Keokuk Daily Gate City newspapers.
Grillin' Like a Villainby Rick Black
Recipes for grilling pork, beef, lamb, poultry, seafood, wild game, and vegetables Rubs, sauces, and marinades, including Tornado Alley BBQ Sauce, Ocho Rios Jerk Pork or Chicken Rub, and Popeye Fish PasteGrilling is an art, and author Rick Black has built a reputation grilling with some of the best outdoor chefs in the country and collecting and testing palate-pleasing recipes for both grilling and barbecuing.
- Stackpole Books
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- 6.00(w) x 9.00(h) x (d)
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Cousin Rick Black begins his book by talking about how all the other books on BBQ all start out talking about types of grills, grill tools, charcoal etc, and he's not going to start out his that way...Bravo! Good for him! Because most of us ALREADY know all about tools and grills. Instead Cousin Rick really wants to talk technique and taste. As he points out...cook on whatever you have...no one need feel they can't achieve great BBQ without spending hundreds of dollars on a high end grill or BBQ pit. Cousin Rick also tosses out the argument of grilling vs. BBQ right off the bat and it's clear he has a bit of disdain for snooty types who think their way is the ONLY way. Again I say Bravo! It's this no-nonsense approach that really appealed to me about this book. Use what you can, it's all good and it WILL be good if you follow Cousin Rick Black’s tips and tricks. I've sampled a handful of these recipes so far and here are some of my favorites: Smoked Turkey legs...they have a Renaissance Festival here every late Summer in Indiana and my favorite thing to eat is the giant, grilled, smoked turkey legs. I don't even like dark meat normally but these are delicious and with this recipe I can make them at home on my Camp Chef Smoker. I like the rib recipes but my favorite was the Black Family championship Ribs. Perfectly designed no matter what type of grill you are using. Boneless chicken is a staple in our home and the salsa grilled chicken breasts were also a big hit. I have been barbequing for several years and have read many really good books on the subject as well as participated in several BBQ on line forums. I have to say, however, that Dr. BBQ's Big-Time Barbecue Book is probably the best I have read. It's loaded with lots of "how to" information and loads of really great recipes for everything from excellent rubs and sauces to butts, ribs, chicken, brisket and much more. I highly recommend this book to those who are new to barbecuing as well as those who have some experience. Iowa’s Cousin Rick Black has put together a book that is laid out beautifully with lots and lots of great information. This book as well as his Wild Game books has quickly moved to the top of my list of favorites! Our as Rick would say “Yeah Buddy”.
Cousin Rick Black has compiled a collection of recipes, illustrations, and country boy anecdotes that is more than a cookbook alone. Albeit, sometimes Cousin Rick uses less than subtle humor when addressing issues of what is considered the norm in the backyard grill arena, there is a degree of complexity and involvement that rivals the most accomplished backyard or patio chef. Granted, we all have varying degrees of proficiencies in different aspects of ¿grillin¿. However, if there is a book in front of you that requires an abundance of culinary expertise, it is usually more of a hassle than it is help. Cousin Rick has geared his book so that everyone from the novice to the professional can utilize the information contained inside, whether it be for the recipes or just for the shear amusement and entertainment from looking at the world from a ¿Hillbillies¿ perspective. It could be the work of a culinary genius or a complete fool, devilish in his need to show off and flaunt his fare and abilities. If you do nothing more than purchase this book so it can sit proudly on the self next to your copy of ¿joy of cooking¿ so that visitors can be impressed by your culinary diversity, Rick Black¿s collection of exemplary tasting recipes and hillbilly humor is a necessity for anyone who considers themselves a backyard master on the grill.
Cousin Rick has done it again. Grillin' Like a Villain is the must have book for taking your grill to the next level and impressing all your back yard buddies. Lots of great recipes for lamb, duck, quail, trout and walleye. If you can bag it, Cousin's got a way to turn it into a great meal.
If there ever was a all time best in BBQ cookin', Cousin Rick hit the nail on the 'coal'..
Grillin Like A Villain is all that and a bag of smokin chips! Cousin Rick did it right. A very fun book with outstanding grilling and bbq recipes. Black includes great tips and how-too's on his country cookin' we will use this book every time we grill out. Black even has a chapter on wildgame grillng. (Of Course)
This book is an excellent resource for the beginner or the seasoned veteran. Every recipe I've tried has been outstanding! The best thing about this book (besides the excellent recipes) is all of the Cousin Rick rhetoric, he uses a lot of down home country humor to keep the book as interesting to read, as it is great to use on the grill. A lot of cookbooks are just text with maybe a picture of the finished product, but Cousin Rick has filled his book with fantastic illustrations of the country way of life. I own several of Rick Black¿s books and I find this one to be own of his best works. This book should be a requirement for any new griller or, for that matter, any old griller.