Product Description

More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.

Product Details

• Amazon Sales Rank: #825586 in Books
• Published on: 2003-01-23
• Original language: English
• Dimensions: .2 pounds
• Binding: Hardcover
• 406 pages

Joe Phelps, Publisher, The National Barbecue News
"If you could only have one book on barbecuing, this is the one you should have, but if you already owned a dozen, you would still have to have this one"

Evelyn Beard, Literary Editor
"This book would be an entertaining and informative read even for a confirmed vegetarian who never intends to own a grill"

Jim Baker, World Championship Barbecue Cook-off team, 1999, and Managing Partner of Owen Brennan's restaurant, Memphis
"I read this book twice before putting it down. It is great!"