Great American Barbecue and Grilling Manual by Smoky Clark Hale
More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.
Author Biography: Smoky Hale wrote a syndicated weekly newspaper column and now pens a monthly column for a barbecue Web site called Barbecue'n On the Internet. He is the author of The Great American Barbecue Instruction Book. He lives in McComb, Mississippi.