SUMMER IS AROUND THE CORNER, WHICH MEANS IT’S TIME TO FIRE UP THE GRILL!
Check out these cookbooks that can add some spark to your summer barbecues and cook-outs!
Big Bob Gibson's BBQ Book:
Recipes and Secrets from a Legendary Barbecue Joint
By Chris Lilly
“Lilly, a world-champion pit master and executive chef of Alabama's Big Bob Gibson's Bar-B-Q, shares long-held family secrets from the restaurant's founder in this homage to pure barbecue tradition. Lilly covers the process from beginning to end, starting with the setup, varieties of grills and cookers, wood selection and seasoning. Throughout, he provides valuable tips on everything from temperature gauges to positioning chicken on the grill. As acknowledgment that flavor is important but the true measure of barbecue is the tenderness and moistness of the meat, many of Lilly's recipes focus on slow cooking and include more than meat. Bell pepper bundles, big mama's pound cake, honey-garlic tomato sauce and grilled marinated mushrooms show the breadth of his expertise. Beef, pork and chicken are, as expected and deserved, the focus of much of his attention. Mushroom-crusted beef tenderloin, pork shoulder and barbecue ribs are among the gems he includes.”—Publishers Weekly
Serious Barbecue:
Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
By Adam Perry Lang
In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.
Perry Lang begins by breaking down the fundamentals of barbecue---what tools you’ll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher s case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.
These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time---whether they re impressing a group of friends with Perry Lang s insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.
BBQ Bash:
The Be-All, End-All Party Guide, From Barefoot to Black Tie
By Karen Adler
With 100 delicious recipes for entertaining with the grill or smoker, Barbecue Bash is the key to partying with a touch of panache, from casual backyard get-togethers to more elaborate black-tie barbecues. The versatile recipes in Barbecue Bash offer all the flavor and flair of crowd-pleasing party food-from elegant appetizers and entrees, to refreshing sides and salads, to succulent desserts-without any of the fuss. Sidebars throughout feature time-saving, party-planning, and food-presentation tips, as well as suggested themed menus, cocktail suggestions, recipe variations, and more.
Weber's Time to Grill: Get In. Get Out. Get Grilling
The Step-by-Step Guide to Expert Grilling
By Jamie Purviance
Getting dinner on the table shouldn't require a long-term commitment. Or mean defaulting to a frozen meal. Not when you have options. Weber's Time to Grill is packed with over 200 fresh, new recipes specially created to save time without sacrificing an ounce of flavor-even the barbecue classics. Pulled pork you can pull off fast? No sweat. Slow-cooked ribs sped up? You bet. Inside you'll find a wide range of recipes from super easy to more adventurous-all low labor.
And as an added bonus, Weber's Time to Grill comes with free mobile tools you can access on any smartphone or Web-enabled mobile device. Get a grocery list for each recipe in the book, add your own ingredients, and email the list to a friend. Rate your favorite recipes, get doneness guides, and use a grilling timer, too. Weber’s Time to Grill also features:
• 200+ recipes, easy and adventurous
• Minimal ingredients, maximum flavor
• Prep times from under 15 minutes to about 30 minutes
• A photo of every recipe
• Shortcuts and time-saving tips
• Skill builders and step-by-step how-tos
• Handy charts and grilling guide
The Tex-Mex Grill and Backyard Barbacoa Cookbook
By Robb Walsh
Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world’s most popular American regional cuisine to your home grill.
Big Bob Gibson's BBQ Book:Recipes and Secrets from a Legendary Barbecue Joint
By Chris Lilly
“Lilly, a world-champion pit master and executive chef of Alabama's Big Bob Gibson's Bar-B-Q, shares long-held family secrets from the restaurant's founder in this homage to pure barbecue tradition. Lilly covers the process from beginning to end, starting with the setup, varieties of grills and cookers, wood selection and seasoning. Throughout, he provides valuable tips on everything from temperature gauges to positioning chicken on the grill. As acknowledgment that flavor is important but the true measure of barbecue is the tenderness and moistness of the meat, many of Lilly's recipes focus on slow cooking and include more than meat. Bell pepper bundles, big mama's pound cake, honey-garlic tomato sauce and grilled marinated mushrooms show the breadth of his expertise. Beef, pork and chicken are, as expected and deserved, the focus of much of his attention. Mushroom-crusted beef tenderloin, pork shoulder and barbecue ribs are among the gems he includes.”—Publishers Weekly
Serious Barbecue:Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
By Adam Perry Lang
In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.
Perry Lang begins by breaking down the fundamentals of barbecue---what tools you’ll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher s case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.
These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time---whether they re impressing a group of friends with Perry Lang s insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.
BBQ Bash:The Be-All, End-All Party Guide, From Barefoot to Black Tie
By Karen Adler
With 100 delicious recipes for entertaining with the grill or smoker, Barbecue Bash is the key to partying with a touch of panache, from casual backyard get-togethers to more elaborate black-tie barbecues. The versatile recipes in Barbecue Bash offer all the flavor and flair of crowd-pleasing party food-from elegant appetizers and entrees, to refreshing sides and salads, to succulent desserts-without any of the fuss. Sidebars throughout feature time-saving, party-planning, and food-presentation tips, as well as suggested themed menus, cocktail suggestions, recipe variations, and more.
Weber's Time to Grill: Get In. Get Out. Get Grilling
The Step-by-Step Guide to Expert Grilling
By Jamie Purviance
Getting dinner on the table shouldn't require a long-term commitment. Or mean defaulting to a frozen meal. Not when you have options. Weber's Time to Grill is packed with over 200 fresh, new recipes specially created to save time without sacrificing an ounce of flavor-even the barbecue classics. Pulled pork you can pull off fast? No sweat. Slow-cooked ribs sped up? You bet. Inside you'll find a wide range of recipes from super easy to more adventurous-all low labor.
And as an added bonus, Weber's Time to Grill comes with free mobile tools you can access on any smartphone or Web-enabled mobile device. Get a grocery list for each recipe in the book, add your own ingredients, and email the list to a friend. Rate your favorite recipes, get doneness guides, and use a grilling timer, too. Weber’s Time to Grill also features:
• 200+ recipes, easy and adventurous
• Minimal ingredients, maximum flavor
• Prep times from under 15 minutes to about 30 minutes
• A photo of every recipe
• Shortcuts and time-saving tips
• Skill builders and step-by-step how-tos
• Handy charts and grilling guide
The Tex-Mex Grill and Backyard Barbacoa CookbookBy Robb Walsh
Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world’s most popular American regional cuisine to your home grill.
- Lisa S.
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