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Fire and Smoke: A Pitmaster's Secrets [Kindle Edition]

Chris Lilly
4.4 out of 5 stars  See all reviews (62 customer reviews)

Print List Price: $24.99
Kindle Price: $11.84
You Save: $13.15 (53%)
Sold by: Random House LLC

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Book Description

Grill like a pro with the expert recipes and tips in Fire and Smoke.
 
World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.


Editorial Reviews

About the Author

CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won more than ten World BBQ titles in pork, chicken, ribs, and beef, and four World Grand Championships at “Memphis in May.” Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.

Product Details


Customer Reviews

4.4 out of 5 stars
(62)
4.4 out of 5 stars
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Most Helpful Customer Reviews
18 of 19 people found the following review helpful
3.0 out of 5 stars Wait for the "but." June 24, 2014
By Charlie
Format:Paperback
This is a fine barbecue and grilling book. There's nothing wrong with it. It's got some recipes your average guy with a grill and/or smoker in the back yard hasn't tried and would get some mileage out of. It's decently written and well photographed. If you don't have many grilling cookbooks and want to try some new things and maybe smoke some ribs or shoulder, buy it and enjoy it. Really, it's a good cookbook.

But.

(Told you to wait for it.)

There's not much ground here that hasn't been covered by Adam Perry Lang's "Serious Barbecue," any of Jaime Purviance's Weber cookbooks like "How to Grill" and "Smoke", Steven Raichlen's "Barbecue Bible," Bobby Flay's approximately 1000 cookbooks, and so forth. They all cover some more advanced approaches, they all have some bbq and grilling recipes, they all have some snazzy drinks and appetizers, and they're all sort of interchangable. There's nothing bad about any of these, and if one has none of the others, they'd find their grilling worlds expanded. But given that they all share shelf space, I've got to question whether the grilling cookbook world really needs another big name grill champion's take on intermediate American grilling with a bit of barbecue.
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16 of 18 people found the following review helpful
5.0 out of 5 stars WORDS FROM A WORLD CHAMPION! April 22, 2014
Format:Paperback
If you are a big fan of the BBQ community like I am, then you surely know who Chris Lilly is. He is a World Champion Pitmaster, and when he writes a book, you know it will be good.

I received an advance copy of this book and was hooked as soon as I opened it. If you have read any of my other cookbook reviews you know I am a fan of pictures. Especially really good pictures. And this book is loaded with really good pictures. If you pick this book up at a bookstore and look through it, you will be hooked, you will buy it.

I like to cook some recipes from a book to get an idea of how good the recipes are. The first meal I cooked was the Smoked Pork Tenderloin & Spinach Salad. It was excellent! We do a lot of pork tenderloin on the grills and smokers at my house, and they almost all come out really good. One of my sons commented at dinner that this was the best pork tenderloin he has ever eaten. That is a pretty big compliment around here because we eat pretty damn good on a regular basis at this house. And when my wife and I both run food related websites where we cook constantly and are always focused on food, you probably get the idea that we might know a thing or two about good food. Need less to say this Smoked pork Tenderloin will be added to the rotation at our house.

The second meal I cooked was the Chipotle Grilled Tri-Tip. It came out great also. The chipotle flavor came from a can of chipotle peppers in adobe and gave a fantastic flavor to the Tri-Tip. I do not use chipotle peppers in adobe often, and I do not cook Tri-Tips often, but after making this meal I realized I will be using both more often. The recipe was simple, yet very flavorful.

When I read through a cookbook I put sticky notes on the recipes I want to try.
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4 of 4 people found the following review helpful
4.0 out of 5 stars Great Recipes; many of which I will make again. June 11, 2014
Format:Paperback
Typically the books I review are about Christian theology, however this summer I am reviewing a few cookbooks also. I am an avid griller; in particular I enjoy smoking meat or other foods. So when I saw Chris Lilly’s new book, Fire and Smoke: A Pitmaster’s Secrets I jumped at the chance to review it! I was not disappointed.

The book has eleven different categories of foods for grilling that range from grilled cocktails to grilled pizza to various meats and even a section that gives recipes using leftovers from your BBQ. (Who has leftovers when they BBQ!?)If you are new to grilling and smoking don’t be intimidated. Chris begins the book by discussing the various types of grills and smokers available for private use, mentioning the pro’s and con’s of each. He also talks a bit about working with wood as a smoke and heat source, giving some general guidelines.

What was good about this book:

Great recipes. I made several the first week after receiving the book, including: Cowboy Ribeye with coffee dry rub, Seasoned mustard drumsticks with peach molasses glaze, Sweet and Spicy Smoked pickles, smoked ratatouille, and smoked artichokes with spicy mayonnaise. They were excellent, though I would suggest adding sriracha to the ratatouille.
Dry rub and sauce recipes. He has many a whole section devoted to this. I used several and they were all very good.
Nice layout and photographs.

What was not so great about this book:

Serving information. For example, when I made the smoked ratatouille the serving information said “serves 10-12 people.” This might be true as an appetizer, but not as a main. I fed four adults and two kids with recipe and had just enough leftovers for two people in the end.
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6 of 7 people found the following review helpful
Format:Paperback|Verified Purchase
There are a lot of grilling and barbeque cookbooks out today, but only a few dig deep into expert guidance and new flavor profiles that haven't been seen before. Chris Lilly's latest book, "Fire & Smoke: A Pitmaster's Secrets" breaks the mold and offers dozens of recipes that open your mind to create new things around the grill or pit. Much like his first book "Big Bob Gibson's BBQ Book," Lilly doesn't hold back and tells the whole story of how to create amazing meats, sides, and more. I recommend this book to anyone who is looking to take their grilling or barbeque to the next level.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Good Stuff!!!
Published 20 days ago by Dyl Pickle
5.0 out of 5 stars Smoked Lemonade Anyone?
LOVE IT! Great recipes and the smoked lemonade is AWESOME!
Published 1 month ago by Texas Bones
5.0 out of 5 stars Five Stars
great
Published 2 months ago by Mona L Yealy
4.0 out of 5 stars Nice book
Easy recipes for novice smokers. Nice variety of rubs sauces and all around bbq recipes. Would advise any bbq lover to buy.
Published 3 months ago by Jbomb
5.0 out of 5 stars Don't Pass This One Up!!
I'm a semi-professional BBQ cook and I collect these cookbooks and I'm always interested in new ones that come out. Read more
Published 4 months ago by John Setzler
5.0 out of 5 stars Perfect for taking your grilling to the next level
Perfect for taking your grilling to the next level.
Published 5 months ago by Matthew Johnson
5.0 out of 5 stars This book makes me Salivate !!!!
Great addition for culinary library. Beautiful photos that accompany the many recipes I would eat everything in this book!!!!! Read more
Published 5 months ago by Taheetna
5.0 out of 5 stars Five Stars
A good resource to keep by the fire.
Published 6 months ago by J. W. Nuff
5.0 out of 5 stars Great tips and recipes for use when you want something ...
Great tips and recipes for use when you want something a bit off of the normal grilling/smoking path. The Paella is fabulous!!! The cocktails! Read more
Published 6 months ago by Kim G
5.0 out of 5 stars Five Stars
Excellent service
Published 6 months ago by Dr. Frank A. Donovan Jr.
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