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BBQ 25 Board book – May 11, 2010
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Top Customer Reviews
I don't mind the shortness of the book, it's very concentrated with no fluff, though some parts seem generic (every chapter tells me to prefer: "Butcher over supermarket", "Local over outsourced", "Organic over other" - all true, but do I have to read them again in every chapter?). The editors should have done some more proof-reading, and I am not sure about some of the instructions: grilling a chicken breast for 1 1/5 hours (and calling it a "Quick Cook" recipe seems wrong and guarantee all but bone-dry meat.
The book only has 25 recipes, with only one recipe for each cut of meat. The cuts of meat range from pork, beef, and chicken for BBQ, to fish, steaks and hamburgers in a more traditional grilling style. However, these simple recipes are delicious and creative, and will most likely broaden any barbecue chef's cooking abilities. Many of his recipes first require that you brine the meat. Next, Adam gives perfect instruction to either grill or smoke (through indirect cooking on your gas or charcoal grill) the meat. I have now tried around 15 recipes in this book, and I have not been disappointed.
My favorite recipe is the pork loin. Before this book, I had never thought about BBQing this cut of meat. However, it has now become a regular staple in my cooking rotation. The loin is first brined for 3-24 hours, then rubbed, and finally smoked on a gas grill for an hour and a half, with the "glaze" added half way through cooking. The result is possibly the best meat I have ever tasted, and always comes out perfectly tender. I have made this for several groups of friends at parties, and everyone raves about it and asks how in the world I cooked such great pork.
Bottom line, this is a book that nobody will ever regret buying. Try it out, and you will be cooking up outstanding barbecue in no time.
The form and layout of this book are revolutionary for cookbooks. It is packed with great need-to-know information that is presented in a way that people think about cooking.
It starts with the meat cut and equipment list in graphical form, then moves into the ingredient list, then a graphical depiction of the major process steps, then into the actual process. Again, the format is very refreshing and easy to use. Oh, and it has the same outstanding photography of the previous book, just much smaller.
If you are a grill and barbecue cook, you simply cannot go wrong with this book. It's small, very concise, and packed with must-know basics. However, like the previous book, it will stretch your the boundaries and bring great new flavors to the table.
Get it, read it, and use it!
(I would also suggest it as a gift for the grilling guy that THINKS he knows how to grill....you know the type.......the guy that thinks grilling is the man's job, but he flips the meat around on the grill too much or squishes the burgers with his spatula!...Don't do that!!! Or he over cooks it all....bleh! Less is more and this book would be a subtle way to hint that grilling skills need work because it comes across as very manly!)
The guides on every page show where the cut of meat comes from on the animal. There are helpful tips and suggestions for tools to use and techniques. My husband smoked a pork shoulder for the first time, using the recipe from this book. The flavor was wonderful and the texture of the meat was perfect....it just melted off the bone! Nothing in the book is over complicated. We are grilling our way through every recipe in the book! Grills are for more than just hamburgers and hot dogs!
Most Recent Customer Reviews
I am always a family favorite when I cook recipes from this book! Very well put together, easy to follow and I just have fun BBQing while using this guide!Published 1 month ago by PotatoC
EVERYONE should have this book! I bought if for my non-cooking husband, and it is so non-intimidating that he actually uses it and has made some delicious meals. Read morePublished 4 months ago by Madwoman53