The BBQ Queens' Big Book of BBQ [Paperback]

Karen Adler (Author), Judith Fertig (Author)

Book Description

Publication Date: March 9, 2005

Don't let the tiaras fool you: Adler and Fertig may advocate having fun while cooking, but they are serious about barbecue. They just know that women approach barbecuing differently than men: thinking about the whole meal, how to prep efficiently, how to energize leftovers, how to get creative with their recipes. The authors present all the basics, from ingredients and equipment to technique and preparations. Then they expand the repertoire by offering a variety of marinades, sauces, sides, and more sophisticated recipes. Factor in their queenly charm and wit, and you'll have as great a time reading as you do barbecuing.

Editorial Reviews

From Publishers Weekly

Social observer Malcolm Gladwell has noted that when people attempt to select a single item from an extreme number of choices, many people will suffer information overload and do nothing at all. That's unhappy news for this cookbook. Where to begin in the face of more than 30 chicken recipes, 65 rubs and sauces and 50 beef options, not to mention chapters on fish, pork, lamb and vegetables? Nonetheless, Kansas BBQ experts Adler and Fertig do a pretty good job of seeing readers through. Marketed toward women and prefaced with the proclamation "We grill and smoke like girls," the book doesn't strongly differ from works by the Queens' male contemporaries. The royal leitmotif, with an abundance of illustrations of the authors in tiaras and a two-page spread on how to wave like a queen, is corny, but Adler and Fertig compensate with insights on the often overlooked technique of planking (soaking a hardwood plank in water and then grilling on it) and a comprehensive chart on fish texture and flavors. Skimming works best in a tome of this size, especially when dishes for varying courses appear within the same chapter, and side dishes are scattered everywhere. Still, dogged browsers will find such treats as Blue Cheese Coleslaw, and Barbecued Corned Beef with Mustard-Beer Slather. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Review

The book goes way beyond ribs; it will help you plan a wonderful outdoor meal from start to finish. -- Kansas City Star, June 5, 2005

The information is helpful, the recipes are contemporary. Great fun! -- The Buffalo News, May 29, 2005

They tackle their subject with plenty of savvy, and the book is a solid source of general information and advice. -- Associated Press --This text refers to the Hardcover edition.

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Product Details

• Paperback: 480 pages
• Publisher: Harvard Common Press (March 9, 2005)
• Language: English
• ISBN-10: 1558322973
• ISBN-13: 978-1558322974
• Product Dimensions: 9.1 x 7.9 x 1.3 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #672,966 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Barbecue-licious!, May 23, 2006

By 

Jazzy Jane (Chicago, IL) - See all my reviews

This review is from: The BBQ Queens' Big Book of BBQ (Paperback)

Okay. I was a complete grill greenhorn. I didn't even know how to light a charcoal chimney. But the Queens took me step by step through the process and, drum roll here, it's easy! And I've made some of the best food I've ever had from this book. My favorites are the grilled romaine with the Caesar dressing. Who knew you could grill lettuce, but it's fabulous. I slathered a steak with Porcini Paste, grilled it, and my oh my! I also tried their smoked tomato and basil butter when I got brave enough to venture into slow smoking. It's easy, too. Now, I'm on to barbecued ribs. If they're as good as the Love Potion for the Swine (don't you just love that?) barbecue sauce, I'll be in hog heaven.

9 of 11 people found the following review helpful:

5.0 out of 5 stars Men might want to sneak a peek too, April 25, 2005

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: The BBQ Queens' Big Book of BBQ (Non) (Hardcover)

Women who want to wrest the barbecue tongs out of their men's hands will find all they need to know - and more - in this book. Charcoal, gas, or electric; smoking, planking, or rotisserie; vegetables, fish, meat and side dishes; the BBQ Queens provide a wealth of information and ideas in their fat and sassy (but no-nonsense) ninth book of barbecue.

A thorough discussion of the basics starts things off, followed by an extensive chapter on rubs, marinades and sauces, from the essential (Memphis Blue-Ribbon Rib Rub, Creamy Blue Cheese Dressing) to the intriguing (Lemongrass Marinade, White Truffle Aioli) to the simply delicious (Hot Shallot Vinaigrette, Fennel and Orange Marinade).

Next comes an "A to Z of Grilled and Smoked Veggies, Cheeses, and Pizza," followed by five solid chapters of meat and seafood. Each chapter starts with an easy-to-scan list of recipes. Mini-chapters set off by the color of the paper, showcasing non-grilled sides - various slaws, beans, deviled eggs, desserts are scattered throughout. Recipes include tips for getting it right, accompaniments and variations. This is a busy, busy, book ("Like most women we prefer to do two or three things at once...) with lots of useful advice, and very thorough organization. So, you women who really want to take over the backyard barbecuing - go for it.

Portsmouth Herald

4 of 4 people found the following review helpful:

5.0 out of 5 stars A great grill guide for guys!, June 20, 2006

By 

Old Marine "redducatist2" (Attleboro, MA USA) - See all my reviews

This review is from: The BBQ Queens' Big Book of BBQ (Paperback)

Guys - don't be frightened off by the "BBQ Queens" title. This is a great guide for men, too. My wife does most of the cooking in the kitchen, but I get to wear the chef's hat on the back deck. This book has helped me do it much more creatively and efficiently. I have only one tiny suggestion -- when lighting a charcoal fire with a chimney, turn it upside down and pack in the crumpled newspapers first -- then set it up and pour in the charcoal -- much easier.