Book Description
Presents a collection of barbeque recipes, provides a history of the Kansas City Barbeque Society, and includes tips for competitive barbequing.
Author : Ardie Davis
Publisher : Andrews McMeel Publishing
Page : 343 pages
File Size : 15,92 MB
Release : 2010-04-27
Category : Cooking
ISBN : 0740790102
Presents a collection of barbeque recipes, provides a history of the Kansas City Barbeque Society, and includes tips for competitive barbequing.
Author : Kansas City Barbeque Society
Publisher :
Page : 0 pages
File Size : 44,73 MB
Release : 1995
Category : Barbecue cookbooks
ISBN : 9780964917606
Over 300 recipes for both barbequing and grilling enable the reader to cook better than the guy next door.
Author : Kansas City Barbeque Society
Publisher : Hyperion Books
Page : 180 pages
File Size : 23,14 MB
Release : 1992-05
Category : Cooking
ISBN :
Until now, this excellent, one-of-a-kind cookbook has been available only through mail order--and still has managed to sell more than 50,000 copies. The popular cooking reference features 123 mouth-watering, award-winning and backyard favorite recipes for meat, chicken and fish dishes.
Author : Andy Husbands
Publisher : Fair Winds Press (MA)
Page : 227 pages
File Size : 30,59 MB
Release : 2015-04-15
Category : Cooking
ISBN : 1592336841
Enjoy and share these incredible, award-winning barbecue recipes from renowned chefs Andy Husbands and Chris Hart at your next barbeque!
Author : Karen Adler
Publisher : Celestial Arts
Page : 98 pages
File Size : 50,22 MB
Release : 2013-07-31
Category : Cooking
ISBN : 0307834476
The second book in the new BEST LITTLE COOKBOOKS series is GRILLING uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. COMING IN JUNE.
Author : Meathead Goldwyn
Publisher : HarperCollins
Page : 400 pages
File Size : 23,26 MB
Release : 2016-05-17
Category : Cooking
ISBN : 0544018508
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author : Ray Sheehan
Publisher : Page Street Publishing
Page : 406 pages
File Size : 45,96 MB
Release : 2022-03-29
Category : Cooking
ISBN : 1645674770
Mouthwatering Barbecue Made Easy—Even for Beginners! Barbecue expert Ray Sheehan is back with his second book to help you become the master of your Big Green Egg®. This book has everything you ever wanted to know about using your grill to its fullest potential, including how to use a ceramic grill, the best grilling techniques, detailed guides on equipment and maintenance, plus—most importantly—how to make the showstopping, smoky barbecue you’ve been waiting to grill up. Here are just some of the recipes you’ll master: • Coffee-Rubbed New York Strip Steaks with Chimichurri • Oklahoma Onion Burgers • Award-Winning Maryland-Style Crab Cakes • Honey Sriracha Glazed Chicken Thighs • New Orleans–Style Barbecue Shrimp • State Fair Turkey Legs • Pork Tenderloin with Apple-Bourbon BBQ Sauce Whether you’re an aspiring grillmaster or just crave your own homemade barbecue staples, this book will give you a host of delicious, memorable barbecue favorites to whip up for any occasion. You’ll love making these recipes for game nights, backyard parties or even just weeknight dinner. With this collection, you’ll be ready to make anything and everything with your Big Green Egg®.
Author : Karen Adler
Publisher :
Page : 444 pages
File Size : 30,9 MB
Release : 2009
Category : Cooking
ISBN : 9780778802129
Cooking.
Author : Kansas City Barbeque Society
Publisher : Pig Out Publications Incorporated
Page : 180 pages
File Size : 37,84 MB
Release : 1989
Category : Cooking
ISBN : 9780925175021
Author : Dave Anderson
Publisher :
Page : 0 pages
File Size : 33,33 MB
Release : 2013-06-11
Category : Cooking
ISBN : 9780989286817
"Famous Dave's Barbecue Party Cookbook" is the ultimate barbecue party cookbook. They say the average person has 10,000 taste buds ... the recipes in this cookbook will WOW every one of them! Jam-packed with over 100 phenomenal recipes, full-color photographs, finger lickin' appetizers, mouthwatering party entrees, heavenly desserts, grilling tips, and the 15 party tips you absolutely must know, it's everything you need and more for a butt-rockin' party that will WOW all your guests the next time you say, "Come on over and let's have a barbecue!" America's Rib King, "Famous Dave" Anderson, founder of Famous Dave's restaurants -- "America's #1 best-loved barbecue joint" according to Nation's Restaurant News -- reveals his secrets for turning your backyard grill into the best barbecue party in town! This is the book for you if you want all your guests to say, "WOW. That was the best barbecue par