From Publishers Weekly
It's time to break out of the barbecue box: according to Lampe—a barbecue chef who's won numerous awards at cooking competitions nationwide—outdoor grilling isn't just for summertime. With a little creativity and warm clothing, he says, barbecuing can be enjoyed year-round, from Florida to Alaska. The book's four season-centric sections offer menus and recipes for a range of holidays both traditional (New Year's Eve, Valentine's Day) and offbeat (Daytona 500 Day, Jack Daniel's Birthday). Each menu features barbecued, grilled or smoked food, with sides and desserts that can be cooked indoors. Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read. Unusual entrées include Grilled Cabbage and Onions with Beer for St. Patrick's Day, and a selection of faux meats (including tofu and seitan) and Fake Sugar Cupcakes (made with Splenda) for April Fool's Day. A "Drawers, Patio, and Pantry" section includes recommendations for tools, grills, fuels and sauces, while shoutouts to (and photos of) other barbecue chefs make readers feel welcomed into the boisterous barbecue community. (May)
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About the Author
RAY LAMPE is the author of Dr. BBQ's Big-Time Barbecue Cookbook, a national barbecue champion and the creator of Dr. BBQ's Bonesmokers Honey Barbecue Sauce and Dr. BBQ's Crank it Up! Pepper Blend. He lives in Lakeland, FL.