First of all, pizza is bread. It is baked like bread, but unlike most of the breads baked in your oven, the secret to the perfect pizza is high temperatures, higher than your oven can probably reach. What pizza needs is high dry heat, and a smoky environment. Yes, those ancient ovens where pizza was born where wood fired. To make a great pizza what you need is a grill. I've talked about grilling pizza before, but now I'm going to talk about an accessory that can take pizza to a new level.
You can't deny that this is one of the most successful barbecue sauces on the competition circuit. With 8 American Royal Championships, this sauce has been bringing home the trophies for Chris Marks and the Three Little Pigs competition team for two decades. Despite all the renown, this is a classic tomato based sauce starting with ketchup, Worcestershire sauce, sugar, seasonings, and smoke. It is the balance of flavors that is the genius of this sauce.
Adam Perry Lang's last BBQ book was a 400 page opus of outdoor cooking in which he took his experience as a gourmet chef and restaurateur to the grill. Now we have the opposite approach to grilling. BBQ 25 is a 68 page cardboard printed book (it would be a pamphlet on regular paper) that offers up 25 "foolproof" recipes for the grill. Since few people cook more than a couple of dishes on the grill it makes sense to distill this grilling cookbook down to this level.
Yes, this book was designed, written, and published as a promotional item for the popular ceramic smoker/grill, the Big Green Egg. The best place to find it is at a Big Green Egg retailer. The book is filled not only with recipes (160 of them), but with instructions, tips, and best practices for use of the Big Green Egg. While most of the recipes will work on most any grill, many are engineered for specific accessories for this grill.
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.
The Jamison's are famous for their great collection of cook books like The Big Book of Outdoor Cooking and Entertaining. Over the years they have revolutionized barbecue & grilling with their works that take the worlds cuisines out to the patio. In this book the Jamison's take a trip from their regular fare and deliver up an entertaining journey around the world as they travel and eat their way through 10 countries in 80 days.
Say you wanted to grill up some pork chops. You look up a bunch of recipes and notice that most of them give the same basic instructions for how to do it combined with a variety of different rubs, brines, sauces, etc.. In her book, "Soaked, Slathered, and Seasoned" grilling expert Elizabeth Karmel cuts through all that redundancy and gives you some very basic instruction and a long list of possibilities for all the flavor you might want.
Julie Reinhardt is first of all a woman, a woman who is co-owner of Pete's BBQ, a barbecue joint up in Seattle. Julie is also a reflection of the modern world of Barbecue. A Northwestern girl who spent her summers in Alabama, Julie not only shows that barbecue is as much a woman's world as a man's, but the journey of barbecue from its Southern roots to the worldwide phenomena it is today. But don't be worried, this is not some revisionist, feminist cookbook.
Maker's Mark Bourbon is considered one of the top Bourbons in the world. Its distinctive wax capped bottle is a famous landmark on any well stocked bar. To help capitalize on the brand name, the Maker's Mark Distillery has introduced this barbecue sauce labeled Maker's Mark Gourmet Sauce, though the recipe has been around well over 100 years. This barbecue sauce has an old fashioned flavor to it and doesn't suffer from the sweetness that most modern sauces have.
This is a cookbook with a message. The message here is that naturally raised, grassfed meats are healthier, tastier but require a whole new way of grilling. Author Shannon Hayes (whose Grassfed Gourmet won so much acclaim a few years ago) is a PhD holding rancher who produces high quality (and high priced) beef, lamb, pork and poultry in upper state New York. This cookbook addresses the how-tos of grilling (and occasionally smoking) grassfed meats.
For anyone else a cookbook picking out or making up 40 holidays out of the year would be gimmick. For Ray "Dr. BBQ" Lampe it is a celebration in itself. Put simply this barbecue cookbook (including smoked, grilled and kitchen prepared dishes) is built on the idea that more and more people cookout all year long. This book takes advantage of that statistic and then finds reasons for you to hold a barbecue 40 times a year, winter to summer and back again.
"One taste and you'll say, "That's a Good sauce"" is the motto written across the top of the bottle of Marian Davis' Barbeque Sauce and you will probably agree. This is a good barbecue sauce. This is one of these sauces that claims to originate from an old family recipe. A quick look through the ingredient list shows you that this isn't a big corporate sauce, but a family recipe, a blending of household ingredients to make a barbecue sauce that works.
So you you've been working over a hot smoker for years perfecting your barbecue and now you want to hit the competition trail. Easier said than done. Making great barbecue and having all the right recipes is just the beginning. What you will need now is some good, practical advice about how to put together a team, organize your cooking, and equip yourself for the long night and day on the competition ground. This book is a serious step in that direction.
Author David Gelin and his dog set off to discover barbecue in the back roads of the Southern United States. Visiting 60 BBQ Joints in 13 states, taking pictures, gathering stories and tasting barbecue, David Gelin has put together this book as a catalog of these great BBQ Joints. This is not a best of list by any means. Any student of barbecue will find famous barbecue joints (and restaurants) missing, but each of these joints is worthy of merit. Consider this a sampling of great barbecue.
The 25th Anniversary Cookbook from the Kansas City Barbeque Society(KCBS) is a celebration of one of the most venerable and the largest barbecue organization in the world. This book is a compilation of years of favorite recipes, techniques, and stories. While this is its strength it is also its weakness. To say that the recipes are hit and miss implies that there are an equal number of both. There are not. Many recipes are barely recipes and most are just down right unimaginative.