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(More customer reviews)If barbecuing is on your mind, prepare to transform your grill into a sacred fire pit. Once you start reading The Great American Barbecue & Grilling Manual, you will be seduced by this ancient art. Smoky Hale is truly the barbecue guru of our time. His goal is to show us the best method and to dispel the myths created by those who do not understand the true definition of barbecue.
This is a book you will find difficult to put down, so give yourself time to savor page after page of mouth-watering information. The descriptive writing and historical facts will satisfy your cerebral appetite even before the cooking begins. Every conceivable piece of knowledge on barbecue is here in one book, look no further. Smoky Hale makes no excuses for his love affair with "Authentic Barbecue."
About halfway through this "manual" you will already be driven to distraction by a tempting array of dishes which includes: Barbecued Pork Ribs, Churrasco, Fajitas, Sirloin Strips, Perfect Hamburgers, Chicken, Shrimp, Pork Shish Kebabs, Grilled Bass, and a Grilled Eggplant and Tomato with Shrimp and Pesto Stuffing. Most importantly he divulges the secret for knowing when a piece of meat is ready to be turned.
Just as you are starting to get nostalgic about your grill, you will happen upon an entire chapter devoted to selecting a new grill. Yes, by Chapter Nine it is now the time to discover the anatomy of a grill. The diagram on page 294 may enlighten you as the Hardwood/Charcoal grill is finally explained in detail. This answered my question as to why one would need a fire box attached to a grill. For those who prefer to "Grill" quickly, there is an entire chapter on gas and electric cooking.
You will soon learn that the word barbecue is not all-inclusive and does not necessarily mean just cooking a steak on a grill. The decision on which grill to purchase will rest solely on how you intend to use it, as a simple gas grill will start to seem rather elementary after you see the possibilities of a hardwood/charcoal grill. Smoky also includes some intriguing ways to maintain your grill. He provides sections on curing, smoking and drying meat. His recipes for rubs, basting sauces, side dishes, salads and breads are included to heighten the desire of your already tortured palate.
I can truly say this is now my favorite book on barbecue. It is not only written by an author who is completely versed in his subject, this encyclopedic work has been infused with humor and has been filled to overflowing with an overwhelming measure of experience. Once you read about his friend Paul Kirk's Crab Stuffed Salmon, you imagination will be on fire.
All I have left to say is......"Start up the Grills!" P.S. No, you cannot borrow my copy! It is mine....ALL mine.
Just so you know, the best source for barbecue grills and smokers made from thick new steel is found in Texas.
~The Rebecca Review
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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.
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