Barbecues 101: More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All the Fixings for Perfect Outdoor Parties [Paperback]

Rick Rodgers (Author)

Book Description

Publication Date: May 1, 2001

He's taken the fear out of holiday entertaining and Thanksgiving dinner preparation, and now Rick Rodgers makes grilling easier and more enjoyable than ever. Drawn from his sold-out coast-to-coast classes, Barbecues 101 features the hands-on, step-by-step style that has made Rodgers such a popular and award-winning instructor.

This totally comprehensive guide is ideal for novice grillers or veterans. Barbecues 101 offers an abundance of recipes equally suitable for charcoal and gas grills, as well as tips on how to turn your grill into a smoker. Classic barbecue fare (such as Rubbed and Sauced Beef Ribs) and contemporary grilled dishes (Duck Breast with Orange-Port Sauce) are served up with intriguing appetizers, savory side dishes, and luscious desserts. Recipes for sauces, marinades, rubs, and salsas are given for all types of meats, poultry, fish, and vegetables, and there are even barbecue-ready beverages such as Merlot and Summer Fruit Sangria. Complete menus with timetables make a feed-the-masses family reunion as simple as a quiet patio dinner for four. With Barbecues 101 in hand, fabulous foolproof barbecue is at every home cook's fingertips.

Rick Rodgers shows you:
*The fastest, safest ways to make a fire
*How quick and easy marinating can be
*The best method for grilling–not charring–chicken
*How to plan step-by-step for festive outdoor gatherings

Bring skill to your grill with this complete introductory course from one of America's favorite cooking teachers.

Editorial Reviews

Amazon.com Review

The third in Rick Rodgers's popular 101 series (see also Thanksgiving 101 and Christmas 101), Barbecues 101 is all the ammunition you need to fire up the grill and keep it going all summer long. Rodgers knows that a barbecue is "the ultimate relaxed get-together," and presents detailed, step-by-step instructions for everything from choosing your grill, firing it up, and using it to basic, foolproof recipes for grilling favorites like burgers and chicken. Named Outstanding Cooking Teacher of 1999 by Bon Appétit magazine, Rodgers's recipes are easy to follow and generous with tips and hints. Once you've perfected that burger and the lip-smacking BBQ Sauce (a good old-fashioned sticky one), it's on to fancier fare like Lamb Shish Kebabs with Cracked Spice Rub and Grilled Vidalia Onions, new favorites like Tequila Fajitas and Grilled Corn with Chile Butter, and international jewels like Florentine T-Bone Steaks with Baby Spinach.

After demystifying the grill, Rodgers heads for the kitchen. Raspberry Lemonade refreshes the grill chef; Merlot and Summer Fruit Sangria, the "quintessential hot-weather thirst-quencher," is sure to keep your dinner guests patient. Every barbecue somehow feels like a party, and you can guarantee its success with finger foods like Smoky Black Bean Dip, sit-down starters like Cold Corn Bisque with Pesto Swirl, and side dishes like Beer-Baked Beans. Happily, barbecue season is also summer fruit season. A juicy Double-Crust Cherry Pie or a Biscuit-Style Plum Cobbler is the perfect ending to a perfect barbecue. Can't decide where to begin? Rodgers offers menus and timetables to get you organized and prepared, and then you can enjoy your barbecues as much as your guests will! --Leora Y. Bloom

From Library Journal

The latest book from prolific food writer and cooking teacher Rodgers is the third in the popular series that started with Thanksgiving 101. Here he provides a grilling primer, menus with helpful timetables, and easy recipes for backyard entertaining, from classics like BBQ Chicken 101 to more sophisticated fare like Ni?oise Fish Fillets en Papillote. There is also a section of recipes "From the Kitchen," which includes a selection of appetizers, fresh salads and side dishes, and summery fruit desserts. For most collections.
Copyright 2001 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Paperback: 160 pages
• Publisher: Clarkson Potter; 1 edition (May 1, 2001)
• Language: English
• ISBN-10: 076790673X
• ISBN-13: 978-0767906739
• Product Dimensions: 7 x 0.4 x 9.2 inches
• Shipping Weight: 10.9 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,880,278 in Books (See Top 100 in Books)

More About the Author

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars Rick Rodgers Rocks!, July 4, 2001

By 

A. Customer (Seattle, WA USA) - See all my reviews

This review is from: Barbecues 101: More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All the Fixings for Perfect Outdoor Parties (Paperback)

Ever since purchasing "Ready and Waiting", Rick's book for the slow cooker, my wife and I have yet to find a bad recipe from any Rick Rodgers book. Everything we try works, I don't know how he does it. He writes clearly, economically, and his books are jam-packed with useful information.

I am pleased to report the same holds true for "Barbecues 101". Last night I tried his technique for spareribs and was astounded with the results. I could not believe how moist, tender, flavorful these ribs were - and dead easy to make!! Rick's trademark is to find/develop the best techniques for 1)incredible taste and 2)astonishing simplicity in preparation. If I told you the recipe you would never believe ribs could be cooked so quickly and taste so good. All I can say is try it for yourself and see.

Rick is the most reliable of all cookbook authors we have tried, and we have nearly 90 cooking titles on our shelves. This book is not only a welcome addition, but has quickly become essential reading. One other thing - do not miss an opportunity to take a cooking class from Rick when he's in town - if you have not yet discovered this author and teacher you are in for a treat!

6 of 6 people found the following review helpful:

5.0 out of 5 stars Just in time for the summer season!, June 12, 2001

By 

Frank Dunnigan (Santa Rosa, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Barbecues 101: More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All the Fixings for Perfect Outdoor Parties (Paperback)

Rick Rodgers has done it again--taken a great topic (like his past books on Thanksgiving & Christmas) and covered it in a way that makes everything simple, easy, and enjoyable--EVEN FOR THE COOK!

He gives a nice overview of the equipment available today and some suggested maintenance (yes, you really DO have to wash the grill and the kettle cover every now & then!), plus a discussion of the different fuel sources, and why some are better than others in different situations. His warm, familiar writing style comes through loud & clear, but best of all are the recipes!!

His BBQ Sauce 101 (also taught in his grilling class), will allow both old-timers and new-comers alike to draw praise from their guests. It goes together in a snap, and although it smells quite pungent, the flavor is delicious, mellow, and not at all hot. Peaches & Bourbon Sauce is great on grilled chicken pieces, and he offers a fool-proof recipe for grilled, butterflied leg of lamb, a must for any serious cook who wants to try something more than just burgers and hot dogs. He also includes summer-perfect beverages, appetizers, side dishes (something else to serve alongside your own favorite potato salad!), and a great array of shortcake & cobbler desserts. (The Peach-Melba Bread Pudding is good enough to eat for breakfast if there are any leftovers!)

I bought my copy of BARBECUES 101 over Memorial Day weekend, and it's already filled with the splatters of many relaxing meals prepared for family and friends.

5 of 6 people found the following review helpful:

4.0 out of 5 stars Great book, but not his best, July 13, 2004

By 

Patty Scheidel "Patty" (Wilmington, Delaware United States) - See all my reviews

This review is from: Barbecues 101: More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All the Fixings for Perfect Outdoor Parties (Paperback)

I have two of his books, this one and "Slow Cooker, Ready and Waiting". The slow cooker book is fantastic. I've cooked a number of items from that book and received outstanding results. But this review is not about that book, it's about the BBQ book.

I planned a relatively large family gathering recently and prepared everything directly from this cookbook. I used the template for a Texas BBQ. The only thing I changed was the BBQ brisket (which I borrowed from the slow cooker book) and I didn't make the coleslaw. It would have been too much food.

In the end, everything turned out great. The only thing I was not impressed with were the beans. They were not my taste, but they turned out pretty good.

I think this book is great. I served delicious potato salad and grilled chicken at the party right from this book. If you are looking for a great book to help you plan and cook for a BBQ, this is the book for you. But, don't discount the Slow Cooker one either. Because, while you are outside grilling the chicken, your delicious slow cooked brisket could be cooking inside.