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The Barbecue! Bible Paperback – May 28, 2008
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Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.
And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
Featured Recipes from The Barbecue! Bible
Lamb and Eggplant Kebabs
Lemon-Ginger Crème Brûlée
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Top Customer Reviews
Because I am new to using a smoker and true barbeque I was hoping for a little more "how to" instructions. With that said, I love the book and would recommend it to anyone for the recipes and tips.
I used Steve Raichlen's simple recipe for barbequing short ribs (Memphis Style rub, pg. 194) and took a shot using my limited knowledge of how to smoke ribs. They came out fantastic! All the shows I have watched say you learn with experience, I believe it. I can't wait to try more of his recipes for pork, beef, chicken and some of the more exotic meats!
The good: This book covers "the waterfront". Very, very comprehensive. Everything from appetizers and drinks to deserts. Of course everything but the drinks are done on a grill. I didn't see anything referencing smokers but to me, anything in this book which is to be done low and slow is easily translatable to a smoker.
The bad: I've had mainly looked at the sections covering meats. Specifically, beef, chicken, pork and sometime fish. I would guess (without counting. 'Cuz I don't have that kind of concern or time on my hands.) that at least 75% of those recipes call for Scotch Bonnet peppers.
I have two problems with this. The first, is that , it is not possible to obtain Scotch Bonnet peppers. That said, let me disclose that I have spent nearly all of my life in the north suburbs of Chicago. I have looked for Scotch Bonnet peppers in every grocery I have been to in the last several years. I haven't found them.
Now for those who say: "Use a substitute", let me say that, in my Google searches on that subject, I have been instructed that Scotch Bonnets are extremely hot and have a sort of "fruity" flavor. It is also recommended (on many sites) that the closest substitute would be Habaneros, although being pretty much as hot, have a rather "tart" flavor. So it is pretty much impossible to duplicate most of the recipes with complete authenticity.
The second problem is that my significant other (and the only other person I cook for) cannot take hot (meaning "spice-wise", of course) food. Claims it "..burns her mouth". So if you are cooking for any people who do not like, or can't tolerate spicy hot food, the usable number of recipes for you will be severely pruned.
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Dan Johnston, Fargo ND