Bbq Stuff Item ID: #176The Barbecue! BibleProduct Information:
Item DescriptionNow the biggest and the best recipe collection for the grill is getting better : Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven’s proven tips, quick solutions to common mistakes, and more. And then there’s the literal meat of the book : more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it’s a true treasure. Related posts:
Item Reviews6 Responses to “The Barbecue! Bible”Leave a Reply |
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Great format. Easy to understand and full of realistic information. Photos inspire and I must say delicious results!
A GREAT BOOK FOR PEOPLE LIKE ME WHO ENJOY BARBQUEING. I HAVEN’T PUT IT DOWN IN THREE DAYS.
I’M RETIRED AND DO ALL THE BARBQUEING NOW. THE “BARBQUE BIBLE, SAUCES RUBS AND MARINADES”
MADE MY DAY, PLUS.
Raichlen does spend an entire chapter explaining the different types of grills, and cooking methods thereon. For this reason it’s a must read for anyone serious about grilling. The recipes themselves lean toward the very hot and spicy. Be careful to taste as you go along and adjust the recipe to your taste. For example, the Lexington Pulled Pork rub has three kinds of pepper, and the vinegar sauce was so hot and sharp that we could have used it for battery acid. One huge drawback is that there are no general explanations for cooking time or methods for different cuts of meat. Just want to cook a 2-inch thick porterhouse steak? This book won’t tell you how. That’s a shame because when I buy a $20.00 steak, I want to taste the natural flavor of the meat. Some of the side dishes are very good, but again on the spicy side. The Jicima slaw is exceptional, but I leave out the hot peppers. The Espresso BBQ Sauce is delicious, but again I use 2 dashes of Tabasco, not 1 tablespoon as recommended. The Memphis Dry Rub Ribs are too spicy and the rub detracted from taste of the pork rather than enhanced it. It’s a good read to broaden your scope of what you can do on your backyard grill. Check it out of your local library before buying.
The best thing about this book is its versatility. I started with charcoal and switched to gas, and he has both covered. The techniques and instructions (how to build the heat you need with the fuel you’re using, keeping the grate oiled, telling when things are done, etc) are perfect and a lot of the recipes are adaptable and give you great ideas for new things to try.
I was skeptical about Steven Raichlen and his cook books. I have been a competition BBQ’r and have a couple of books I use regularly. I have enjoyed every recipe I have tried out of this book. This books recipes read like a J. Peterman catalog, and I mean this in the best of ways. Steven tells you a little romance story with each entry he makes. So you don’t just get a recipe, you get some history, some background, something to make you fall in love with what you are cooking. The book is also loaded with how to tips that are almost as valuable as all the pictures. Let’s face it, what’s a cook book without pictures. So here is what is bad about this book, it has a bad back. This book needs a good spiral binding for all the use I put mine through. This book sits on a shelf along side; smoke and spice (the old brown cover), Paul Kirk’s championship sauces, Paul Kirk’s championship barbecue, and Weber’s big book of grilling. and a small select group of Saveur magazines (#27,#103,#116,#121) Great book!!!
Yum jerky! Im so glad you posted this too! I was considering 2 silos but opted out to just get meat from Weilands instead. Perhaps next year well go with 2 silos.