Customer Reviews

The Great American Barbecue & Grilling Manual

5 star:		(12)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

If barbecuing is on your mind, prepare to transform your grill into a sacred fire pit. Once you start reading The Great American Barbecue & Grilling Manual, you will be seduced by this ancient art. Smoky Hale is truly the barbecue guru of our time. His goal is to show us the best method and to dispel the myths created by those who do not understand the true definition of barbecue.

This is a book you will find difficult to put down, so give yourself time to savor page after page of mouth-watering information. The descriptive writing and historical facts will satisfy your cerebral appetite even before the cooking begins. Every conceivable piece of knowledge on barbecue is here in one book, look no further. Smoky Hale makes no excuses for his love affair with "Authentic Barbecue."

About halfway through this "manual" you will already be driven to distraction by a tempting array of dishes which includes: Barbecued Pork Ribs, Churrasco, Fajitas, Sirloin Strips, Perfect Hamburgers, Chicken, Shrimp, Pork Shish Kebabs, Grilled Bass, and a Grilled Eggplant and Tomato with Shrimp and Pesto Stuffing. Most importantly he divulges the secret for knowing when a piece of meat is ready to be turned.

Just as you are starting to get nostalgic about your grill, you will happen upon an entire chapter devoted to selecting a new grill. Yes, by Chapter Nine it is now the time to discover the anatomy of a grill. The diagram on page 294 may enlighten you as the Hardwood/Charcoal grill is finally explained in detail. This answered my question as to why one would need a fire box attached to a grill. For those who prefer to "Grill" quickly, there is an entire chapter on gas and electric cooking.

You will soon learn that the word barbecue is not all-inclusive and does not necessarily mean just cooking a steak on a grill. The decision on which grill to purchase will rest solely on how you intend to use it, as a simple gas grill will start to seem rather elementary after you see the possibilities of a hardwood/charcoal grill. Smoky also includes some intriguing ways to maintain your grill. He provides sections on curing, smoking and drying meat. His recipes for rubs, basting sauces, side dishes, salads and breads are included to heighten the desire of your already tortured palate.

I can truly say this is now my favorite book on barbecue. It is not only written by an author who is completely versed in his subject, this encyclopedic work has been infused with humor and has been filled to overflowing with an overwhelming measure of experience. Once you read about his friend Paul Kirk's Crab Stuffed Salmon, you imagination will be on fire.

All I have left to say is......"Start up the Grills!" P.S. No, you cannot borrow my copy! It is mine....ALL mine.

Just so you know, the best source for barbecue grills and smokers made from thick new steel is found in Texas.

~The Rebecca Review

I have subscribed to the Barbecue'n On the Internet newsletter ... for about 3 years and that is where I first 'met' Smoky Hale, who has a column there. His 'aw shucks' self-deprecating style is both humorous and very informative. His many inside tips and experience with the art of 'Q' made me an instant fan. When his book was released in 2000, I eagerly purchased it and to no surprise, I use it regularly. The book is really a conversation with the reader. Smoky shares his years of experience, some good, some bad and you get the feeling that making some really bad food is part of the learning process. And he does discuss every aspect of the grilling and barbeque process. Barbequing, broiling, roasting and smoking procedures are thoroughly covered in detail. He also talks about seasonings, rubs and marinades....what to use and why. I really appreciated Smoky's discussions about choosing the right grill, cooking with a variety of heat sources: wood, charcoal, gas and electricity, meat selection, storage and safety and the chapter on building your own grill. These chapters were not only informative, but were replete with many humorous anecdotes and quotations. Whether you are a novice to barbeque and grilling or a self-styled pitmaster, you will enjoy this book. I have over fifty books on the subject and this is without question one of my top choices. It will demystify a sometimes confusing cooking genre and will give you answers to most, if not all of your questions.

Far from being faint praise, saying that this is a "pretty darned good bbq book" is the greatest compliment one bbq'er could make to another. As a life long (ex-Kansas City) proponent of the slow, lazy method of cooking ribs and other treats, this is undoubtedly the most dead-on manual for anybody who wants greater insight into cooking outdoors. For the novice, it is a definitive introduction to serious grilling and bbq. For those of us who have spent as much time trying to figure out WHY we try to coax any goodness out of a nasty cut of meat like the brisket as we do actually doing it, it is a great resource. The book is filled with information that will improve the efforts of bbq'ers of any level. This is the one bbq book every cook should own.

This book is the bible of BBQ. I read several books and checked the internet sites and this is far and away the best. Mr. Hale not only teaches you proper technique for cooking he teaches you WHY the techniques work. I recently did my very first brisket in a high quality offset style cooker using Mr. Hale's recipes and instructions and it was one of the most tender, juicy and flavorful briskets I've ever had. If you only buy one BBQ book - this is the one to get!

"Smoky" Hale takes the reader on an American journey from cover to cover. From the origins of "barbeque" explained, and differentiated from "grilling", to the drawings of a "smoke house" he takes us on an enjoyable trip with lore related to "slow-smoke" and "fire". My partner and I took "Smoky's" book along on a trip, reading aloud while the other was driving. Laughter and learning was the result. Smoky destroys some of the lore which has surrounded "barbeque" through time, and leads us on a journey of enjoyment. Filled with basic recipes (rubs, sauces, "hash", meats) which will enhance any true cookers taste buds, as well as his or her friends. I recommend the book as a gift to the experienced cooker, as well as the novice. Particularly good gift for the teenager who shows an interest in barbequeing or American Folklore. Start at the front cover and exit through the rear, then enjoy again.

As the author Smoky Hale points out most barbecue books, bibles and manuals throw a few pages of instruction and a lot of recipes at you. This is the only book I found that actually gives meaningful instruction. If you have a question not covered by the book email the author and he'll answer it. He also has a website with an "Ask Smoky" FAQ page but it's still well worth buying the book.

It covers everything from selecting your meat to selecting your equipment, from preparing your meat to preparing your "fire", and a myriad of rubs, sauces and recipes as well.

Highly reccommended.The Great American Barbecue & Grilling Manual

This book belongs in hands on all BBQ and Grilling personnel. The books gives tips for the beginner through the expert levels. If you ever wanted to know anything about this art of cooking then make sure you have read this book. It has provided me with areas that I never new about. It also has many recipes from Rubs to the finished products. This book will NEVER SEE DUST IN OUR HOUSE. Can`t wait to get the grill hot!!! Thanks for a super book.

THE GREAT AMERICAN BARBECUE AND GRILLING MANUAL is so aptly entitled. It is great! Every aspect of barbecueing is covered in a humorous manner that makes for fun and informative reading. It is a "must have" for all who love good food. Definitely 5 stars!

greatest bbq book i have ever read.my friends now call me smokey jr. i have learned more about bbqing than my father could teach me i reccomend this book to anyone who wants to impress thier friends and relatives.

I guess it depends on what you expect when someone tells you their book is about "Barbecue". With the photo on the front (a pile of great looking ribs)I was hoping this would concentrate on the "Big Three"---Ribs, Shoulder and Brisket.
These subjects are touched on, but for instance the section on smoking Pork Shoulders is maybe three pages long, two of those taken up by a couple recipes.
If you want to know how to smoke ANYTHING (pickled shrimp, lamb, oysters, venison) you may enjoy this, and perhaps down the line I will find some useful information.
I was hoping to find tips on how to smoke Righteous southern BBQ, and this just wasn't it.
By the way, for those looking for the stuff I wanted, I have found a book titled "Competition BBQ Secrets" on the Web. It's available as an e-book or a spiral-bound pamphlet. Don't know if Amazon carries it or not. It is a great book on how to do a few things very well---Brisket, Pork, and some stuff on Poultry. I'd highly recommend it!
Jim Bob