Barbecue Download Ebook PDF Epub Online

Author : Aaron Franklin
Jordan Mackay
Publisher : Ten Speed Press
Release : 2015-04-07
Page : 224
Category : Cooking
ISBN 13 : 1607747219
Description :


NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2010-05-01
Page : 656
Category : Cooking
ISBN 13 : 0761148019
Description :


The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.


Author : John Shelton Reed
Dale Volberg Reed
Publisher : Univ of North Carolina Press
Release : 2009-11-30
Page : 328
Category : Cooking
ISBN 13 : 0807889717
Description :


North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.


Author : Mike Mills
Amy Mills Tunnicliffe
Publisher : Rodale
Release : 2005-05-20
Page : 312
Category : Cooking
ISBN 13 : 1594861099
Description :


An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets. Original. 75,000 first printing.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2000-05-01
Page : 320
Category : Cooking
ISBN 13 : 0761159622
Description :


Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.


Author : Canadian Living
Publisher : Transcontinental Books
Release : 2012-05-08
Page : 552
Category : Cooking
ISBN 13 : 9780987747402
Description :


It's grilling season again! This year, Canadian Living is back with a second helping of its best-selling grilling bible, The Barbecue Collection. Updated with dozens of fresh, exciting new recipes and mouthwatering photos, it's guaranteed to please barbecue lovers from coast to coast. Whether you like to grill sizzling laid-back fare, such as burgers and pizza, or spectacular special occasion dishes, such as roasts and oysters, this collection has the recipes you're craving. Packed with tips and advice from Canadian Living's food experts, each chapter focuses on a specific type of grilled food, offering dozens of delicious options. Recipes are written with clarity in mind and use techniques and equipment that are familiar to home cooks. Cooks of all skill levels, from beginner to expert, will find recipes that will delight and challenge them. With 552 pages of reliable, Tested-Till-Perfect recipes, The Barbecue Collection is the perfect combination of taste and inspiration to keep you grilling year-round.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2008-05-28
Page : 556
Category : Cooking
ISBN 13 : 0761149430
Description :


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.


Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2017-05-02
Page : 352
Category : Cooking
ISBN 13 : 1523500816
Description :


Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.


Author : Marie Laforêt
Publisher :
Release : 2016-05-04
Page : 72
Category :
ISBN 13 : 9782842214746
Description :


La saison des barbecues arrive... Pas de panique ! Voici plein de pistes gourmandes pour vous aventurer sur le terrain merveilleux des grillades 100 % végétales. Brochettes de panisses, merguez de haricots rouges, avocats grillés, sauces parfumées, desserts caramélisés... de quoi faire durer le plaisir jusqu'au bout de la nuit.


Author : Canadian Living
Publisher : Transcontinental Books
Release : 2010-04-20
Page : 552
Category : Cooking
ISBN 13 : 9780980992496
Description :


It's grilling season again! This year, Canadian Living is back with a second helping of its best-selling grilling bible, The Barbecue Collection. Updated with dozens of fresh, exciting new recipes and mouthwatering photos, it's guaranteed to please barbecue lovers from coast to coast. Whether you like to grill sizzling laid-back fare, such as burgers and pizza, or spectacular special occasion dishes, such as roasts and oysters, this collection has the recipes you're craving. Packed with tips and advice from Canadian Living's food experts, each chapter focuses on a specific type of grilled food, offering dozens of delicious options. Recipes are written with clarity in mind and use techniques and equipment that are familiar to home cooks. Cooks of all skill levels, from beginner to expert, will find recipes that will delight and challenge them. With 552 pages of reliable, Tested-Till-Perfect recipes, The Barbecue Collection is the perfect combination of taste and inspiration to keep you grilling year-round.


Author : Mike Heneberry
Publisher : Peter Pauper Press, Inc.
Release :
Page :
Category : Cooking
ISBN 13 : 9781441300164
Description :


This popular barbecue cookbook includes recipes for burgers, steaks, pork, chicken, and seafood, along with veggie dishes, sides, and spice rubs---everything you need to become King of the Grill!


Author : Jamie Purviance
Publisher : Allen & Unwin
Release : 2016-10
Page : 320
Category : Cooking
ISBN 13 : 9781743369005
Description :


Weber's Barbecue Bible is an all-in-one masterclass in every aspect of outdoor cooking. Whether you barbecue with gas or charcoal, this comprehensive guide contains everything your avid barbecue enthusiast needs to know. - Over 150 triple-tested recipes for meat, poultry, seafood, vegetables and fruit - 1,000 step-by-step photographs to guide you - Invaluable ideas for rubs, marinades and sauces - Expert answers to common questions about barbecuing - Tips and advice on safety, upkeep, fuel and lighting methods From simple kebabs to elaborate rotisseries, the perfect steak recipes for all-year-round barbecuing.


Author : Samantha Michaels
Publisher : Speedy Publishing LLC
Release : 2013-05-14
Page : 150
Category : Cooking
ISBN 13 : 1628840137
Description :


Do you love barbecue but don't know the recipes, and are looking for a bbq recipe book?Well, look no further. Because I have brought to you an awesome collection of barbecue recipes in the '70 best barbecue recipes'. Everyone loves barbecue. But not everyone is able to prepare that perfect barbecue. Rather many don't even know how to use a barbecue or what are the conditions are needed to be considered while using a barbecue. Well I am no barbecue queen, but what I have brought forth is a culinary heaven for barbecue lovers. Forget those days of hassling around and cursing yourself for not being able to cook a proper barbecue meal for your husband and kids. Or for your friends at a beer fest in your own backyard. Sundays can be a lot of fun now that you can cook a delicious and yummy meal for all on your barbecue. Cook, relax, sit back and enjoy because life is going to be very blissful. This is a perfect guide you require to cook that amazing barbecue meal for all, else for yourself.


Author : Aaron Franklin
Jordan Mackay
Publisher :
Release : 2020-04-28
Page : 448
Category :
ISBN 13 : 1984858920
Description :


From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.


Author : Meathead Goldwyn
Publisher : Rux Martin/Houghton Mifflin Harcourt
Release : 2016
Page : 400
Category : COOKING
ISBN 13 : 9780544018464
Description :


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 -Sty≤ Baja Fish Tacos; Lobster, and many more.


Author : Gina Steer
Publisher :
Release : 2018-05-09
Page : 256
Category : Quick and easy cooking
ISBN 13 : 9781786647863
Description :


Presents a whole range of recipes that will work on or alongside the barbecue, including not only such things as burgers and kebabs but also side dishes, salads, summer desserts and summer drinks, as well as a section on Butters, Coatings & Marinades. Uses clear photography and easy-to-follow methods, ideal for the busy cook.


Author : Bobby Flay
Stephanie Banyas
Publisher : Clarkson Potter Publishers
Release : 2013
Page : 287
Category : Cooking
ISBN 13 : 0307461394
Description :


Shares culinary secrets for effective grilling, offers advice on different cookers and grilling gear, and provides recipes for such fare as smoked prime rib with red wine steak sauce and smoked spice-rubbed brisket, Texas style.


Author : Rukmini Iyer
Publisher : Square Peg
Release : 2021-04-29
Page : 240
Category : Barbecuing
ISBN 13 : 9781529110272
Description :


The Green Barbecue is the only vegetarian and vegan cookbook you need in 2021. With summer on the horizon, it's time to make the most of the sunny days by sticking on the grill and getting some great food on the barbecue. If prepping a meat-free bbq seems a challenge, think again: this collection of 75 flavour-packed and mouth-watering recipes is completely meat-free. Whether you're entertaining for vegetarian guests or you're preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free. With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta.


Author : Jamie Purviance
Publisher : Houghton Mifflin
Release : 2019-04-23
Page : 352
Category : Cooking
ISBN 13 : 1328589935
Description :


The most highly instructive and visually engaging grilling book on the market, from the experts at Weber, with more than 100 all-new recipes and over 800 photos


Author : Aaron Franklin
Jordan Mackay
Publisher : A Meat-smoking Manifesto
Release : 2015
Page : 213
Category : Cooking
ISBN 13 : 1607747200
Description :


When Aaron and Stacy Franklin opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has a national reputation and several major barbecue awards. Now the authors share years' worth of hard-won knowledge and the secrets behind truly great barbecue. This resource for the backyard pitmaster includes chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue.