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Barbecue Recipes

Barbecue cooking recipes and cookbooks.

Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
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Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
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BBQ USA: 425 Fiery Recipes from All Across America
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Peace, Love, & Barbecue : Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
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Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses
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The Low-Carb Barbecue Book : Over 200 Recipes for the Grill and Picnic Table
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Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion
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Retro Barbecue: Tasty Recipes for the Grillin' Guy
In the 1950s, "returning GIs wanted the picket-fenced home, a new car in the garage, and a patio with a barbecue. Yes, man was master of the flame, singeing his eyebrows while smoking out the neighbors." With that visual, author Linda Everett kicks off The Retro Barbecue, a colorful, kitschy, if slightly bizarre collection of barbecue recipes presented through the prism of 1950s America. During that decade "the popularity of the backyard barbecue quickly spread," says Everett, and her book is decorated with a deluge of grilling-related pictures and ads of the era, including ones for Ronson Fire-Starter Fuel ("Starts Barbecues Instantly! No Work! No Wait!") and the Master Barbecue Grill ("Eating Thrills for Family and Friends"). Baked in with all the nostalgia, though, is a bountiful array of intriguing, tasty American recipes, spanning meats, salads, sauces, drinks, desserts, and more. Highlights include Boston Harbor Baked Beans, Prairie Dogs (sliced hot dogs filled with American cheese), and Rosarita Beach Burgers, which are topped off with dollops of refried beans and avocado ("messy, but oh so yummy!"). Ultimately, this is a fun, goofy cookbook with plenty of retro charm. --Andy Boynton

The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire
Why cook by the hearth when our modern stoves offer such convenience? William Rubel's remarkable The Magic of Fire provides unexpected answers to the question, not immediately apparent to those interested in pursuing live-fire cooking and the intense flavors it produces. To be sure, the book is definitive in its exploration of open-hearth technique; readers learn everything they need to know about equipment, methods (including ash baking, ember roasting, and hearthside grilling, among others), and even about fire itself (it has various life stages, each best for a particular cooking task). Rubel also provides 100 delicious hearthside recipes for fundamental foods like roasted red peppers, ember-baked fish, pot roasts, and desserts, including bread pudding and baked apples--formulas he conscientiously walks us through.

But the book's greatest--and most exciting--virtue lies in its presentation of fire cooking not merely as a "hobbyist" project but as a means for understanding cooking itself. It does this by revealing the relationship of fire to the things it cooks; in learning, for example, that a hearthside frittata requires "a moderately mature fire with gentle to moderate flames" to cook while simple toast needs "a new to moderately mature fire with moderate to high flames," we begin to see just how cooking works. For anyone interested in this everyday but still magical feat, this is thrilling stuff. With over 100 color illustrations of the required fires (whose preparation is thoroughly detailed); a discussion of alternative cooking "venues," including campsites; and a useful food glossary, this guide, both practical and illuminating, is an unexpected treasure. --Arthur Boehm

Fannie Flagg's Original Whistle Stop Cafe Cookbook : Featuring : Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipes
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Grill It! Indoors: Easy Recipes for Fast, Heathy Electric Grilling
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Get Smokin': 190 Award-Winning Smoker Oven Recipes
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The Tailgating Cookbook: Recipes for the Big Game
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Ribstars Backyard Smoking & BBQ Cookbook
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The Best Recipe: Grilling and Barbecue
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Island Barbecue: Spirited Recipes from the Caribbean
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Smokin' : Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker
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George Foreman's Knock-Out-the-Fat Barbecue and Grilling Cookbook
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License to Grill : Achieve Greatness At The Grill With 200 Sizzling Recipes
License to Grill follows the Thrill of the Grill, the award winning cookbook Chris Schlesinger and John Willoughby wrote in 1990 that was a breakthrough in making cooking over a fire a gourmet kind of thing. License to Grill stands fully on its own as an updated manifesto. It provides all you need to know about equipment, fire building, what to cook, and how to do it. In this, their fifth collaboration, the flippant, expert, creative team of Schlesinger and Willoughby have a grand time. Their recipes, shouting with flavor and simple to prepare, draw you into the fun. The book starts with soups and salads, then carries on to beef, poultry, and lots of seafood and veggie dishes. Sections on Hobo Packs (cooked in foil), skewer recipes, and desserts are appealing. The chapter on barbecuing and smoke roasting is outstanding. Would that the type was easier to read, but that's the only fault to be found with this zesty book.

John Willingham's World Champion Bar-B-q : Over 150 Recipes And Tall Tales For Authentic...
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Biggest Book of Grilling : Hundreds of Sizzlin' Recipes for Charcoal and Gas Grills (Better Homes & Gardens (Paperback))
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Why Do Men Barbecue? : Recipes for Cultural Psychology
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Mastering Barbecue: Tons of Recipes Great Tips Neat Techniques and Indispensible Know-How
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Tried & True All Season Grilling & BBQ: Top 200 Recipes
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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It's a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, "Brown food tastes better," Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.

It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).

Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.

The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.

Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle

Still Smokin: More then 150 New Recipes for Savory Smoke-Cooked Dishes
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Al Roker's Big Bad Book of Barbecue: 100 Easy Recipes for Backyard Barbecue
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Killer Ribs: Mouthwatering Recipes from America's Best Rib Joints
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The Barbecue America Cookbook: America's Best Recipes from Coast to Coast
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Cookies Best BBQ Recipes
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The Great Barbecue Sauce Book: A Guide With Recipes
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365 Great Barbecue and Grilling Recipes (The Bestselling Cookbook)
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Ainsley Harriott's Barbecue Bible: Over 120 Sizzling Recipes
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