PDF Ebook BBQ USA: 425 Fiery Recipes from All Across America, by Steven Raichlen
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BBQ USA: 425 Fiery Recipes from All Across America, by Steven Raichlen
PDF Ebook BBQ USA: 425 Fiery Recipes from All Across America, by Steven Raichlen
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From the Inside Flap
A soul-satisfying journey through one of the last bastions of North American regional culture, BBQ USA captures the ever inventive, ever growing, ever mouth watering world of barbecue.Here's the Grilling Guru on a pilgrimage to the high temples of the barbecue belt—Sonny Bryan's in Dallas, Jocko's in Nepimo, California—and returning with recipes tailored for backyard barbecue buffs. Here he is tracking down the original burger in New Haven, Connecticut, where the singular technique calls for mixing two types of chopped beef and pressing a slice of raw onion into the patty before cooking it.He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles's Koreatown.In grill-crazy California everything gets fired up—artichokes, Caesar Salad, mussels, lamb shanks. Florida revels in Latin influences with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Chile peppers electrify the grilling of the Southwest, Wisconsin throws its brats over the coals; Georgia barbecues Vidalia onions; and Hawaii finds a surprising number of uses for its native pineapples.Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit-stops. It's a coast-to-coast grilling extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, peanuts and how to barbecue them, from Kentucky).
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From the Back Cover
Have Tongs, Will Travel Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs tens of thousands of miles to take you on a tour of America's barbecuing Finger Lickin' or highfalutin', smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where fire meets obsession, and the results are smoky perfection.
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Product details
Paperback: 774 pages
Publisher: Workman Publishing Company; 1st Printing edition (April 22, 2003)
Language: English
ISBN-10: 0761120157
ISBN-13: 978-0761120155
Product Dimensions:
8 x 1.8 x 9.1 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
212 customer reviews
Amazon Best Sellers Rank:
#490,331 in Books (See Top 100 in Books)
This book was listed as used-very good. I would rate it as acceptable at best. It appeared as though the front cover had something spilled all over it with black fuzz stuck to the spill spots. Hoped that I could get it off as it was a gift, but come to find out the cover was actually slightly melted in a number of areas all over the cover. There was also two stickers stuck to the cover in addition to the expected wear and tear of the pages.
Raichlen writes good BBQ cook books. I like his kinda folksy down home writing style that makes recipies easily understandable and doable. He is an expert on BBQ and this book helps make it easy and tasty to prepare using this great cooking method. In his recipies he often will talk about the difference between charcoal burning BBQs and gas burners, which makes the book useful for just about everyone.
Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there's brats and burgers and every fixin that goes so well with these.They're all here. This is truly a source for them all. One doesn't have to travel all over to discover them, just pick and choose on a BBQ journey around the country cooking through this one. Or if you desire to visit a site or region, this even provides the places and addresses to find personally.I like to try different stuff that I've never had before, so for me thus far I've tried: "Alabam BBQ Chickens with White BBQ Sauce." Who has ever heard of WhiteBBQ? But this is soo good! The horseradish, vinegar sauce is a hit, a triple at least! Also into the ribs, so a marinated in apple cider, with a "Magic Dust" rub really caught my eye and mouth, and you've just got to try the "Apple City Championship Ribs". And finally, a Tuna "London Broil" with Wasabi Cream Sauce. This is fantastic dish with a dry rub, and the contrasty taste of seared tuna with cream sauce is rich and superb, even for squeamish sushi avoiders. And what BBQ is there without dessert, say "Smoked Alaska." This is a treat, not as hard as one would think.This is such a thorough book it will take many years of grilling to explore all its varieties and offerings, but many of us will and should! There is outstanding bibliography and sources. Join in the fun!
Great cookbook and recipes. Last Kindle cookbook I'll ever buy, though. Kindle works for reading a novel, not for a book you skip around in.
I bought this book a couple years ago and originally didn't make much out of it because I foolishly thought a lot of the recipes were too complicated. Later I realized that was a ridiculous notion and I started making all sorts of amazing meals from this book. I've already had it fall apart at the chicken section - I've made nearly every entry in that chapter multiple times, and they always end up being a huge hit.I later bought the Barbecue Bible, which is also good, but after starting with BBQ USA the Barbecue Bible is collecting dust by comparison. I've bought this as gifts several times now, insisting that everyone I know tries my favorite recipes from it.
Wow! What a piece of work this book is!Upon first receiving this book I was slightly dismayed. I took a quick stroll through, observing the layout and I was less then impressed. That is - until I really sat down and started reading. There may not be pretty pictures of the dish results, nor are there pictures of how to prepare each dish step by step, what there is however, is a giant tome of BBQ greatness and a whole lot of history with each recipe.I really enjoy this book because it's not just another recipe book. The book starts out by teaching you the history of American BBQ. There are epic pictures peppered throughout this book showing the real BBQ culture. Author Steve Raichlen shares some of his personal stories, like this story about a really tough salmon bake where he had to feed roughly 600 people... but how he did it is truly obscene - it's great!Do you cook BBQ for breakfast? (not including camping trips)Are you tired of the plain ol' burger, chicken and steak meals?Do you enjoy BBQ so much that you want to start learning every single aspect of it?Does your wife think you hate her cooking because you BBQ so much?If you answered yes to the above questions then this book is for you.
What a wonderful variety of recipes! A book like this is great so you can find things your whole tribe will love and then you can develop your BBQ skills with a level of comfort.
We love this book. It is so broad in its explanations of how to cook on a grill. My son bought the book for me, but my husband, who NEVER cooks, got into it and is now mastering the art of indirect grilling. It took the fear out of grilling - it is so thorough in the instructions department. I would recommend it for ANY cook or anyone who has a fear of cooking on the grill. It is that easy to follow and detailed in its instructions. A great gift that keeps on giving.
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