King of the Q's Blue Plate BBQ

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Overview

The ultimate BBQ book by one of the food world's most fiery personalities.

Barbeque champ Ted Reader is nothing if not audacious. Widely recognized as one of the world's most entertaining and engaging outdoor chefs and barbecue personalities, Reader is a media favorite-a bold and passionate enthusiast who has appeared numerous times on Live with Regis and Kelly and who's a major name on the cookoff/barbecue circuit.

This four-color-throughout ...

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Overview

The ultimate BBQ book by one of the food world's most fiery personalities.

Barbeque champ Ted Reader is nothing if not audacious. Widely recognized as one of the world's most entertaining and engaging outdoor chefs and barbecue personalities, Reader is a media favorite-a bold and passionate enthusiast who has appeared numerous times on Live with Regis and Kelly and who's a major name on the cookoff/barbecue circuit.

This four-color-throughout cookbook is the ultimate guide to real barbecue with gusto. Presented with bold design and a "guy's guy" look, the recipes include:

- Rubs & Marinades
- Burgers & Sandwiches
- Steaks
- Beer Can Cookin'
- Smoking

Brimming with attitude, pyrotechnics, and a taste for fresh and bold ideas for the 'cue, this top-notch, appealing book is poised to be the backyard must-have of the summer.

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Editorial Reviews

Publishers Weekly

At this stage in the BBQ game, the rules for creating a cookbook have become obvious. First, give yourself a good ole boy nickname. "King of the Q" is as righteous as any (even if it is inspired by a mention in a seven-year-old issue of GQ). Next, create a lovable persona and a catch phrase or two. Reader, with his plump smiling face and up-swirled hair looks a lot like Big Boy (he of the checked overalls and giant hamburger), and nowhere is it mentioned that this chef is, in fact, Canadian. Despite all of this, and aided by the mouth-watering photography of Edward Pond, the addictive trifecta of meat plus smoke plus time proves to be as enthralling—if sometimes outlandish—as ever. There is much attention paid to planking (grilling on a soaked plank of aromatic wood). Salmon Quesadillas, Figs with Goat Cheese, and Beef Tenderloin all get that treatment. Liquor is a leitmotif that carries through to dishes like Jack Daniels Salmon Gravlax and an inspired Tequila and Honey-Coffee Lamb Ribs. Meanwhile, readers may find their arteries harden just by reading the recipes for Cheesy Stuffed Burger Dogs or Teddy's Grilled Cheese Beef Burger, where the bun is constructed out of two grilled cheese and bacon sandwiches. (May)

Copyright 2007 Reed Business Information
Library Journal

Does the world need another barbecue book? More comprehensive than most and packed with over 200 recipes ranging from sandwiches to seafood and breakfast to dessert (along with the traditional ribs and burgers), this work truly covers the gamut of grilling. Reader, a restaurateur and competition grill master, has put together a nice collection of recipes. The layout, with the ingredients listed to the side, makes for a somewhat dense book, but it also allows two or more recipes to fit on a page, each with its own down-home description. Close-up color photographs are interspersed throughout, a few of which don't seem to match the surrounding recipes or have quite the same presentation, but otherwise the text is nicely illustrated. Overall, this will give you some new and different ideas beyond just chicken or steak this summer. Purchase where there is interest.
—Susan Hurst

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Product Details

  • ISBN-13: 9781557885081
  • Publisher: Penguin Publishing Group
  • Publication date: 5/1/2007
  • Pages: 272
  • Product dimensions: 9.04 (w) x 7.48 (h) x 1.06 (d)

Meet the Author

Ted Reader is a chef for the Toronto Blue Jays as well as the manufacturer of King of the Q barbecue products. A leading culinary expert on grilling and outdoor eating, he serves as a consultant for many top North American food companies, including Heinz, McCain's, and Maple Lodge Farms. He resides in Toronto, Ontario.
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