PDF Ebook Big Book of BBQ: Recipes and Revelations from the Barbecue Belt, by Editors of Southern Living
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Big Book of BBQ: Recipes and Revelations from the Barbecue Belt, by Editors of Southern Living
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Barbecue is a revered cultural experience in the South involving smoky, slow-cooked meat, highly flavored sauce, sweet tea, friends, family, and lots of laughter.--P. 4 of cover.
- Sales Rank: #253582 in Books
- Published on: 2010-04-06
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 9.25" l, 3.50 pounds
- Binding: Flexibound
- 288 pages
- Barbecue
- BBQ
- grilling
- tips from the pit master
- 200 succulent recipes
About the Author
Southern Living magazine reaches over 16 million readers monthly. Devoted to grilling, barbecue, and outdoor entertaining every Summer since its inception, plus the highly sought-after Southern Living BBQ on Tour, the magazine has come to be known as the source for barbecue expertise.
Most helpful customer reviews
25 of 25 people found the following review helpful.
This is one EXCELLENT book!!
By John G. Gleeson Sr.
The function of a review, to me, at least, is to help the reader decide whether or not to shell out the dinero to buy it. This a a very worthwhile addition to one's BBQ cookbook shelf, featuring tons of excellent recipies, as well as other information relating to 'que, which I will summarize below.
As to the recipies, the title is a little bit deceptive; not enough to diminish the five star rating, but the recipies do not all concern themselves with the traditional "low & slow" cooking technique that we associate with true barbeque. There are many recipies that are more grilling, such as steaks, chops and burgers, and some are actually for (shudder!!) indoor cooking, in whole or in part. The reason that the rating was not decreased by this, is that the recipies end up with good results, regardless of the cooking technique. These recipies range all the way from appetizers to desserts and there are sections dedicated to rubs, sauces marinades, flavored butters, etc. And there are, of course, recipies for the barbeque essentials, brisket, pork shoulder and ribs... and there are several of each.
The "extras" in this book are several: there are listings of recommended "barbeque joints" in pretty much all the Southern States; there are descriptions, including contact info, for the major competitions, such as Memphis in May, as well as regional and local events. The photographs are many and excellent, but, unfortunately, most are not captioned, so we don't know who the folks depicted are.
The interest in Barbeque is a recent phenomenon: when I started cooking over fire about fifty (gasp!!) years ago, books like this did not exist. Barbeque was a largely unknown thing, except in the South, and learning how to cook various foods over live fire was a "catch as catch can" thing. The equipment, such as it was, was pretty primitive, too. Nowadays, we have sophisticated grills and pits and a whole lot of books, some good and some not so, to help the novice, as well as the experienced cook to produce consistantly good food for family and friends. This book is a very worthwhile addition to the literatue, and I'm glad to have it.
On a personal note, I often get a sense of continuity with the past when I cook outside, and, with 'que, particularly, a sense of participating in the genuine American native cuisine. There's a neat sense of patriotism there, and I like it.
9 of 9 people found the following review helpful.
BEST BBQ BOOK EVER
By Edward E. Grensky
I collect BBQ books, I have some very good BBQ books, but this book I truly believe is the best book in my collection. Pictures are outstanding; I can't wait to try the potato salad. This book isn't full of different ways to fix one particular cut of meat, it looks like they just printed the best of the best ways to prepare. Buy this book, you won't regret it.
5 of 5 people found the following review helpful.
One for every griller's shelf
By Cyrano1818
I picked this book up about 2 weeks ago and have made 4 of the recipes to rave reviews from my discriminating family. Like many passionate grillers, I have a couple of dozen recipe books. This book distingushes itself by containing simple recipes that take so little prep time, yet produce such unique flavors.
Every recipe book should elicit accolades from at least 20-25% of its dishes. I have a hunch that percentage might be higher with this book. And the chef appreciates the short prep time as well.
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