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The Barbecue! Bible

The Barbecue! Bible

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4.43

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|Views: 5,044|Likes:
Published by Workman Publishing
Now 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.

For more information, please visit http://www.workman.com/products/9780761149439/
Now 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.

For more information, please visit http://www.workman.com/products/9780761149439/

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Publish date: May 28, 2008
Added to Scribd: Oct 22, 2008
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

 
Preface to the New Edition:More Great Grilling
. . . . . . . . . . . . . . . . . . . . . . . . .xii
Introduction:Three Years on the Barbecue Trail
. . . . . . . . . . . . . xiii
CHAPTER 1
GRILLING BASICS:
ANSWERS TO FREQUENTLYASKED QUESTIONS
PAGE 1
E
verything you need to know in order to grill andbarbecue like a pro—in no time flat. How to masterdirect and indirect grilling; pit barbecuing; grillingon a rotisserie; and grilling without a grate. What to look forin equipment; how to buy the right fuel, how to light it, andhow to keep it lit. Plus the scoop on accessories.The Grilling Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1The Grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5The Fuels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Setting Up the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Grilling with Charcoal . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Cooking with Gas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Cooking Satés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23Smoking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24Grilling Indoors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26Grilling Over a Campfire . . . . . . . . . . . . . . . . . . . . . . . . . .26Grill Maintenance and Cleaning . . . . . . . . . . . . . . . . . . . . . .28Gearing Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29The Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Testing for Doneness . . . . . . . . . . . . . . . . . . . . . . . . . . . .31Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37Game and “Exotic” Meats . . . . . . . . . . . . . . . . . . . . . . . . .40Burgers and Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . .41Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44Vegetarian Food on the Grill . . . . . . . . . . . . . . . . . . . . . .46Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46Oddballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47Seasoning and Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47Now You’re Smoking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
CHAPTER 2
THIRST QUENCHERS
PAGE 53
C
ooking over a hot grill can work up a powerful thirst, andpit masters world-wide know that there are more ways toquench it than with beer. Here, then, is a mix of coolers—withand without alcohol—to accompany any barbecue.Leaded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54Unleaded . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61The Afghan Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64
CHAPTER 3
WARM-UPS
PAGE 67
S
et your barbecue off to the happiest start with a selec-tion of appetizing openers: Silver Paper Chicken, Honey-Glazed Hong Kong Wings, Shrimp Mousse on Sugarcane. Orhow about a smoky Grilled Corn Chowder? They’re all sogood they taste like the main event themselves.The Vietnamese Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72Stalking the Elusive Grilled Snail . . . . . . . . . . . . . . . . . . . . .83
 CONTENTS
PAGE 86
VIII
 
CHAPTER 4
BLAZING SALADS
PAGE 95
S
alads play two roles in the world of barbecue. Some,like Grilled Vegetable Caponata and Grilled Pork with aSweet-Tart Dressing, are themselves grilled dishes. Othersset off a grilled dish perfectly. You need go no farther thanthis chapter to enjoy both kinds.On the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96A Tale of Three Barbecues: The Thai Grill . . . . . . . . .100On the Side . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
CHAPTER 5
GRILLED BREAD
PAGE 125
F
rom irresistible Grilled Garlic Bread Fingers to CatalanTomato Bread to from-scratch Tandoori-Baked FlatBreads—whether ready-made or homemade, the grill givesbread unmatched flavor and crispness.
CHAPTER 6
WHATS YOUR BEEF?
PAGE 135
 T
exas-Style Barbecued Brisket and Brazilian Stuffed RibRoast; Florentine-Style Steak and Bengali Shish Kebabs;Saigon Market Beef Sticks and Korean Grilled Short Ribs.Beef on the grill—savory, succulent, sensational—a perfectmatch of food and fire.In Pursuit of the Best Tuscan Steak . . . . . . . . . . . . . . . . . .148Matambre: A Hunger-Killer from South America . . . . . . .152Argentinean Roots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .153The Argentinean Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .154Hawkers’ Centers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .162
CHAPTER 7
HIGH ON HOG
PAGE 173
 T
ime to go whole hog! Cook up the tenderest North CarolinaPulled Pork or fieriest Jamaican Jerk Pork Tenderloin.Feast on Pork with Moorish Seasonings, Sweet & GarlickyPork Chops, or finger-licking Memphis-Style Ribs.Jerk: The Jamaican Barbecue . . . . . . . . . . . . . . . . . . . . . . .184
CHAPTER 8
A LITTLE LAMB
PAGE 199
S
o many of the world’s barbecuers love to grill lamb thatit’s no wonder the selection of dishes is outstanding.Try Cape Town Lamb from South Africa, “Onion Water”Lamb Chops from Afghanistan, and The Real TurkishShish Kebab from Turkey (of course!).A Traditional Barbacoa . . . . . . . . . . . . . . . . . . . . . . . . . . . .200The Moroccan Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .216
CHAPTER 9
GROUND MEAT, BURGERS& SAUSAGES
PAGE 223
 T
he U.S. might have the best burgers, but wait till you tastethe ground meat concoctions the rest of the world hasto offer—Indonesian Flying Fox Satés, Oasis Kebabs fromthe Middle East, The Original Karim’s Seekh Kebab fromIndia—proving that the appeal of flavorful ground meat isuniversal.
CONTENTSPAGE 194
IX

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jcorrea_113236 reviewed this
Loads of great recipes. Also has a lot of information about basic BBQ techniques for beginners.
louparris reviewed this
Well, I guess you can call what Rachlin mostly discusses BBQ. Down South we call most of this grilling (though some of it really is BBQ - cooked low and slow). For real 'Cue cookbooks see THE LEGENDS OF TEXAS BARBECUE by Robb Walsh and SOUTHERN FOOD, AT HOME, ON THE ROAD, IN HISTORY by John Egerton, and I guess lots of others.
kneppera reviewed this
Rated 2/5
Jeremy's go-to cookbook. I don't care for it.
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