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BBQ USA: 425 Fiery Recipes from All Across America
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About BBQ USA: 425 Fiery Recipes From All Across America
Product Description Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). 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 beltSonny Bryan's in Dallas, Jocko's in Nepimo, Californiaand 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 presentshowing 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 upartichokes, 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). 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. About the Author Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Smoke (currently in its 3rd season);
