Maybe there’s some wishful thinking with this month’s book list. Its pretty nippy outside at the moment and I’m ready for the weather to get a little milder. So with that in mind, here’s Lazy Susan’s favourite BBQ books of all time. From BBQ technique to recipe books, we’ve carefully selected our Top 10 and published it nice and early so you’ve got no excuse to just cook frozen burgers and sausages this year…
Format: Paperback – Released 06/01/98
That man Raichle again… From Argentinean Veal to Chicken Kebabs. Balinese Prawn Satay and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico’s Yucatan-Style Grilled Fish, Italy’s famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables. Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world’s best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club’s Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award. There’s a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed “safe.” No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to–all to get right down to the meat of it. “Barbecue,” as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It’s an event. It’s food. It’s the style of cooking. To set the record straight, 90 percent of Raichlen’s recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods–and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that’s another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing. But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn’t one of those chefs with taste memories from a grill in Barbados, now let’s try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled–be that meat, poultry, seafood, or vegetables–Raichlen’s been there and brought home the goods. The real goods. But there’s another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won’t regret it. Your life will never be the same. You’ll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You’re already on your way. Let Steven Raichlen be your guide!
5. Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
by Cheryl Alters Jamison, Paul Hoffman & Chris Schlesinger
Format: Paperback – Released 01/05/94
Title is a bit of a mouthful but this is an excellent book that features 300-plus recipes and is probably the only cookbook devoted to smoke-cooked BBQ, a hot trend in the BBQ world at the moment, that Lazy Susan has come across… Barbecue is not about grilling food fast over high heat. That’s something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you’re ever going to need to run a real barbecue. Tips and techniques abound on every page–accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that’s a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue–from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of “squishy white bread,” and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
6. America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis & Paul Kirk
Format: Paperback – Released 12/05/09
Hungry for something different? Then try America’s Best BBQ. Here, two of the world’s top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust – and the secret recipes – from some of the nation’s barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. Whether it’s spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. Ardie’s BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He’s graced the Food Network and PBS, appearing in various documentaries on ‘cue and great American cuisine. Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain’s A Cook’s Tour: In Search of the Perfect Meal. He was also featured in AARP’s Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine. If you love barbecue then you have to get this book. Secret family recipes revealed for some of your favorite items at famous barbecue landmarks. On top of that this book is full of great stories about the proprietors and pit masters. Hungry for something different? Then try America’s Best BBQ. Here, two of the world’s top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust-and the secret recipes-from some of the nation’s barbecue legends. There’s so much to like about this book, most of all the way form and function mesh so well in this BBQ volume that’s as much guidebook as cookbook. It’s such a genuine, natural mix of recipes, people, places, and BBQ trivia that it’s similar to one the road shows on the Food Network and just as enjoyable. Two Kansas City pitmasters have teamed to put all their expertise into America’s Best BBQ 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He’s also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron’s School of Pitmasters and has won 475 cooking and barbecue awards.
7. The Barbecue Book: Burgers to Banquets
by Jim Marks
Format: Illustrated Paperback – Released 01/04/01
Many barbecue enthusiasts regard The Barbecue Book ..burgers to banquets as the most complete guide on the subject. It covers, in great detail, every aspect of the pastime ranging from a useful Gas Barbecue ‘Trouble-shooter’ to designing an open air barbecue to ‘Firemanship’. The book shows how to get more out of one’s barbecue, be it charcoal or gas-fired, by using it to roast, smoke-cook, spit-roast, stir-fry, grill, bake or griddle-cook. There are over 200 recipes ranging from ‘Red wine burgers’, to ‘Barbecued boeuf en croute’ to ‘ Soy and ginger flavoured lamb cutlets’ to ‘Hickory-smoked turkey with a Scottish glaze’ to ‘Tandoori fish’ to ‘Mixed fruit and bread kebabs’ to ‘Barbecued bread and butter pudding’ to ‘Foccacia’ to ‘Potato kebabs Madras’ to ‘ Jim’s Jammy-ginger sauce’. We were delighted that Jim’s book was awarded The National Barbecue Association of America’s Gold Medal for ‘The Best New BBQ/Grill Cookbook’ in 2002. The panel of judges, comprising leading food writers and senior figures in the massive North American barbecue industry, reviewed a large number of books before coming to their decision. This book is beautifully illustrated and contains a wealth of recipes ranging, as the subtitle “Burgers to Banquets” suggests, from the simple to the exotic. However, I found it was more than just another recipe book. For me it has served as a complete introduction to the art of barbecueing. There is a very useful section on different cooking techniques at the beginning of the book, but the most informative part, I felt, was the equipment review at the end. The one gripe I would have is the paucity of truly vegetarian dishes for those guests who do not eat fish or meat. However, many of the recipes can be “adapted” as necessary. Overall I found the book to be an excellent introduction for a barbecue neophyte like myself and I am sure some of the more complex dishes will present a challenge to those who see themselves as experts in the art of al fresco cookery.
8. Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
by Chris Lilly
Format: Paperback – Released 12/05/09
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q’s award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. If you were to make a list of the most important, influential, and best barbecue joints in America, somewhere towards the top of that list would be Big Bob Gibson’s in Decatur, AL. For 85 years this restaurant has served up some of the best barbecue in the country. Famous for barbecue chicken served in a white barbecue sauce, aficionados continue to flock here to take their bite of history. These days Big Bob’s Gibson’s is in the hands of Chris Lilly who married into the family and worked his way from the bottom to the top of the barbecue world. This book, part cookbook, part history is the legacy of the Gibson dream. Lilly, a world-champion pit master and executive chef of Alabama’s Big Bob Gibson’s Bar-B-Q, shares long-held family secrets from the restaurant’s founder in this homage to pure barbecue tradition. Lilly covers the process from beginning to end, starting with the setup, varieties of grills and cookers, wood selection and seasoning. Throughout, he provides valuable tips on everything from temperature gauges to positioning chicken on the grill. As acknowledgment that flavor is important but the true measure of barbecue is the tenderness and moistness of the meat, many of Lilly’s recipes focus on slow cooking and include more than meat. Bell pepper bundles, big mama’s pound cake, honey-garlic tomato sauce and grilled marinated mushrooms show the breadth of his expertise. Beef, pork and chicken are, as expected and deserved, the focus of much of his attention. Mushroom-crusted beef tenderloin, pork shoulder and barbecue ribs are among the gems he includes. 75 full-color photos.
9. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills & Amy Mills Tunnicliffe
Format: Paperback – Released 12/05/09
This truly is a one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America’s favorite cuisine–its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills’ own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun-loving tone and its unique insider’s take on a hugely popular–and deeply American–subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes. It is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Join Mike and his barbecue buddies–a veritable Who’s Who of Barbecue–as they spin a few tales, spill their secrets, and reluctantly part with their prize-winning recipes. In the world of barbecue, champion pitmaster Mike Mills is affectionately knowon as “The Legend.” He presides over the pits at his six nationally acclaimed 17th Street Bar & Grill restaurants in Southern Illinois and four Memphis Championship Barbecue restaurants in Las Vegas. In the early 1990s he was co-captain of the Apple City Barbecue team, one of the most celebrated teams ever on the circuit. He has the distinction of being the only three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine. He is also the barbecue guru and a partner at Blue Smoke restaurant in New York City. Amy Mills Tunnicliffe, daughter of Mike, is a writer and sought-after professional speaker. She lives near Boston with her two children. She always wanted to be a glamorous heiress. Little did she dream her fortune would lie in barbecue.
10. Good Food: 101 Barbecues and Grills: Triple-tested Recipes
by Sarah Cook
Format: Paperback – Released 26/03/09
I know the American’s lead the way, but we still have room in our top 10 for a UK BBQ book too… This is an essential collection of BBQ and grill ideas from the Good Food experts. Make the most of sunny days and warm evenings with some alfresco dining! Even if the weather lets you down, banish bought burgers and ready-prepared meats from your griddle, grill or oven, and try one of these mouth-watering, easy-to-make recipes from Britain’s best-selling cookery magazine. Including simple ideas the kids will love, flavour-packed twists to liven up chicken, fish and meat, plenty of veggie-friendly suggestions and some no-fuss sides, drinks and desserts to complete the meal, 101 Barbecues and Grills contains all the inspiration you need for the perfect outdoor feast. Every recipe is tried and tested by the Good Food team, and comes with a nutritional breakdown and full colour photo so you can be sure of delicious and balanced dishes that are guaranteed to light up any barbecue. Including simple ideas, flavour-packed twists to liven up chicken, fish and meat, plenty of veggie-friendly suggestions and some no-fuss sides, drinks and desserts to complete the meal, this book offers the inspiration needed for the perfect outdoor feast. This book really does help you to make the most of sunny days and warm evenings with some alfresco dining! Even if the weather lets you down, banish bought burgers and ready-prepared meats from your griddle, grill or oven, and try one of these mouth-watering, easy-to-make recipes from Britain’s best-selling cookery magazine. Including simple ideas the kids will love, flavour-packed twists to liven up chicken, fish and meat, plenty of veggie-friendly suggestions and some no-fuss sides, drinks and desserts to complete the meal, 101 Barbecues and Grills contains all the inspiration you need for the perfect outdoor feast. Every recipe is tried and tested by the Good Food team, and comes with a nutritional breakdown and full colour photo so you can be sure of delicious and balanced dishes that are guaranteed to light up any barbecue. Including simple ideas, flavour-packed twists to liven up chicken, fish and meat, plenty of veggie-friendly suggestions and some no-fuss sides, drinks and desserts to complete the meal, this book offers the inspiration needed for the perfect outdoor feast. After graduating from Leiths School of Food and Wine in July 2006, Sarah joined the Good Food team as their cookery assistant. Spending much of her time in the kitchen, her tweaking and re-testing of new ideas helped ensure that every recipe had the perfect outcome for the readers. Now as cookery writer she regularly contributes her own features to the magazine, as well as working closely with many of Good Food s celebrity chefs.
About Lazy Susan
Lazy Susan is a small family business that specialise exclusively in wicker, rattan and metal garden furniture, specifically cast aluminium. Visit www.lazysusanfurniture.co.uk to find out more and view our complete product range.
About Lazy Susan
Lazy Susan is a small family business that specialise exclusively in wicker, rattan and metal garden furniture, specifically cast aluminium. Visit www.lazysusanfurniture.co.uk to find out more and view our complete product range.No images available in this Gallery Type. Please check admin setting.