Editorial Review

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. ... Read more

Reviews

lives up to its name, August 18, 1999
Among the hosts of books out there claiming to be some kind of bible or another, The Barbecue Bible, by James-Beard-winning author Steven Raichlen is one that lives up to the name. The product of years of travel--over 150,000 miles through five continents--this phonebook-thick study of fire-cooked foods is part travel diary, part history book, part cookbook, and part anthropological study. Notwithstanding the difficulty in defining exactly what cooking styles the term "barbeque" encompases, (the author uses the broadest definition) this book is primarily about grilling. Packed with over 500 recipes including sauces, rubs, side dishes, desserts and exotic drinks from around the world, Raichlen's first hand experience and pithy, "how to" lessons on technique make for easy preparation and a thoroughly interesting read. Covering nearly every posible style imagianble--from Jamaican Jerk to Indonesian Sat� to North Carolina pulled pork--you'll find yourself skimming the recipes for content alone. But then, how many cook books feature recipes that begin with phrases like "The Berbers are a rugged, rug-weaving people who live in Morocco's Atlas Mountains" (when introducing a Berber marinade). The layout is clean and easy to follow, with minimal reliance on photographs, so you won't find the standard "prettier than I could ever make at home" images you see in most cookbooks. The relatively few photos that are used serve to connect recipes and techniques to there cultural origins--like images of a real South American pit barbeque, or a North African market. In all, this startlingly comprehensive book offers a wealth of knowledge and is a must have for anyone interested in improving their flare on the grill.

Impress your friends, April 7, 2000
I live near the ballpark and before games people come over for BBQs. I got this book as a present and I can't give it enough accolades. Everything that I have tried in it has gotten me rave reviews. The first recipe scared me because the maranade looked like this green scary stuff, but after cooking the Jamaican Jerk Pork it was gone in ten minutes and they were asking for more. This book has more than just great dishes like the Steak from Hell and the Bulgarian Burgers (which are excellent and suguest you try), but it has a plethora of tremendous sauces and dips from the miso sauce for the eggplants to the Oxsana guacamole. I never really cooked vegetables on the grill before this but now I do all sorts of things. The recipes are easy to follow too because I'm a single guy and have no clue on cooking. This is definitely a necessity for anyone who BBQs.

Barbecue around the world, May 7, 2000
I received this book as a Christmas gift from my husband, and it is one of my favorite cookbooks! It has everything from appetizers, drinks, salads, main dishes and even desserts! My absolute favorite dish is the Grilled Pork with Fiery Salsa. It takes a bit of work, but the results are worth it! If you don't like your salsa so fiery-use a chile such as jalapeno instead of the habarenos as the recipe suggests-we have tried it both ways, and it turns out great everytime! (We are fire eaters though). The North Carolina Vinegar Sauce is just as good as I have had in the Carolinas. The variety of barbecue sauce recipes is an appealing part of this book as well. Many recipes are preceded by little vignettes about their origin-it is a combination travel book as well as a cookbook. With this book your taste buds can go from Jakarta to Greece and on to Morocco in one week if you wish. I highly recommend this to anyone who loves to cook, eat or just read about the different foods of the world.

Bringing the "Grilling Man" to a Higher Plane, March 1, 1999
Let's face it, in our gender-stereotyped world, grilling is usually for the guys. Burgers, chicken, an occasional steak. Before I discovered the "Barbeque Bible," my cooking repetoire consisted of baked pizza, tacos, and hamburgers. Now I'm impressing guests with Grilled Pizza, Jamaican Jerk Chicken, Memphis Style Ribs, Thai Sates, Bahamian Chicken, and even authentic grilled Indian food. I'm actually able to "hang with" my wife in the cooking department, and can outgrill most men. This book provides authentic recipes so that you can make everything from scratch. After a few recipes, you may never use prepackaged seasoning and sauces. What I like most is the excellent index; if you are feeling like something from the islands, there are dozens of recipes. In the mood for Asian? Take your pick of many excellent and exotic recipes. In short, this book can be the way to move to a "higher plane" of grilling; you will probably become a "grill snob" in only a few short weeks! Hamburgers? You've got to be kidding!

In response, August 15, 2001
I can't believe some of the criticism this book has provoked. Too many ingredients per recipe? Has 'no direction'? Skips the basics? Bah! It's best to keep in mind what Raichlen is aiming for: an accurate description of different grilling techniques the world over. He draws his recipes from virtually every reach of the earth, including Africa, Asia, South America, and the Middle East -- obscure recipes that otherwise may not have been available without this wonderful, all-inclusive compendium. I find it hard to believe that 'all the recipes taste the same', when a Guadeloupean Crayfish in a Curry Beure Blanche is about as similar to an Iranian Saffron and Lemon Chicken as, well, fish is to fowl. (Both, by the way, are delicious...)

As far as covering the basics, he goes into concise and complete detail on all manner of technique -- everything from how to cook your basic hamburger, to how to properly segment a chicken, to how to arrange the coals in your grill. At the beginning of every major chapter, he describes how different foods should be cooked. If you look at each individual recipe that includes chicken breast, it will not include a description on how to cook chicken breast: it was covered earlier! Read the book!

In short, this book comprises an eclectic range of tasty grill recipes, all explained in detail. There is also a great deal of food history included, as well as some very helpful glossaries. This is an essential book for any griller, whether you want to learn how to get your steaks just right, or want to branch out into less familiar territory.

Great for outdoor cooks of all levels, May 25, 2001
The Barbecue! Bible is a great grilling and barbecueing reference and cookbook, suitable for cooks at any expereince level. The first great quality of this book is its breadth. In addition to hundreds of recipes it covers some of the basics such as, how to grill the perfect steak, temperature guides, and equipment suggestions.

Second, the recipes cover the most simple (The Great American Hamburger) to some truly exotic dishes from the many cultures of the Pacific rim, to the spice of Latin America, to the classic tastes of Europe.

Third, it is easy to use. Categorized by course (starters, salads, entrees) and by protein type (or vegetable), the book is easily navigable.

I received this book as gift nearly two years ago. It remains one of my most frequently used cookbooks and has provided many, many crowd pleasing meals.

"The Joy of Cooking" for the grill, June 21, 1999
This book includes not only some of the most interesting methods of cooking and preparing food for the grill, but also a thorough introduction to preparing the grill, the methods of cooking the dish, and in some cases a description of how to make the side dish. I have given this book as a gift to several others, and recommend it highly. The Beer Can Chicken is a sure conversation starter -- at least until everyone starts eating it and they all shut up cause the Meat is the best you have ever tasted. The best thing is that Steve gets us beyond the typical American grilled fare -- and tells us how to create exotic dishes cooked over an open flame (the Balinese chicken stands ou here)

Barbecue 101 - this book covers it all, July 19, 2000
This book is the best. I was a grilling idiot before I got this book - I could do a steak pretty well, but that was it. This book breaks down basic grilling techniques in easy-to-understand steps, and will provide you with a solid foundation in barbecue 101. Charcoal or gas, direct or indirect cooking, wood chips or wood fires, the book covers it all. Oh, and it has lots of really great tasting receipes and sauces.

Our favorite cookbook!, April 24, 2000
My boyfriend and I have had The Barbecue! Bible for a year...and soon we may have to buy another, since it's so spattered with chili seeds and barbecue sauce! Hands down the best cookbook we have -- so many great recipes! Jamaican Jerk Chicken, Brazilian Garlic Marinade, Memphis Ribs -- just a few of our favorites. And if you like spicy -- I mean SPICY -- food, you won't be disappointed, as there are lots of recipes calling for scotch bonnet chiles.

The Barbecue! Bible Holds Many Great Surprises, June 8, 1999
At a glance I found The Barbcue Bible to be a bit intimidating. At first, the long lists of ingredients turned me off - but once I read through some of the recipes I found them quite easy to make(often as easy as blending everything together). After I made my first Barbecue meal - the Jamaican Jerk Chicken - I was hooked. Recipes come out tasting very authentic - each barbecue is like being in a different exotic location! Barbecues no longer mean only steak, chicken and baked potatoes. Suddenly I found so many more uses for my barbecue - pizza, quesadillas, and "themed" meals have made our barbecues so much more interesting. The Barbecue! Bible has become a sort of party planner for me - I plan my menus based on the recipes from the various locations, add the libations and the festive music and it becomes an instant barbecue party! I highly recommend this fun, authentic, festive barbecue book! ... Read more

Editorial Review

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book ... Read more

Reviews

SMOKOLOGY 101, June 22, 2005
Just so were on the same page, this book is on smoking, as opposed to be purely another book on BBQ. Smoking is a technique that takes time and patience and don't expect to get things perfect the first several tries. McPeake opens the book by discussing different types of smokers. McPeake says bigger is not better. I would also add that more expensive is not necessarily better either as you can achieve great results with an inexpensive water smoker. No smoker? No problem. McPeake also explains how you can use your kettle grill...even your gas grill for smoking and still make great smoked BBQ. It does work well with a gas grill once you get your technique down. McPeake provides a list of different wood types and the tastes they will provide. I love apple wood with chicken, it gives it a great flavor. In additon to the techniques which I consider the most valuable section, there's chapters on meat selection, temperatures, rubs, etc. Fully 1/2 the book is technique oriented before te 2nd half gets into some recipes. Very good, funamental and advanced smoking book.

Finally a book on just Smoking, one of the Best!, November 3, 2005
Since getting into the bbq world, I have purchased many books on this subject. I can honestly say that this book, since receiving it, is a gem! The whole book is all about smoking, not any stories about himself or grilling. It is truely a book about the art of smoking. He does a great job in breaking down the things to do before you get to the smoker, what happens during the process and how to change or improve your results, and what to do after the process.

I have even email the chef and received a respond to one of my questions and in a timely manner.

The book covers all the basic meats of smoking and then touches on the harder to do items, like expensive cuts of meats and the always hard to do seafood. His section on seafood brining and smoking is one of my favorite chapters.

If you are looking for a book that cuts through all the hype and stories about themselves and just focues on the Art, this is the book for you!! It is not a pretty book, but it is a great book for producing some awesome bbq!

If you are going to smoke, you must have this book, November 5, 2006
The recipes are the best, but the insight on smoking techiniques is why you have to have this book. It teaches you so much. From the meals I've made, I've had so many people tell me it's the best meal they've ever eaten. How often does that happen? Because of this book, I know I could win BBQ contests. It's amazing.

There's even recipes for sides and learning how to make the smoked bacon & onion baked beans is worth the price of the book. I don't usually write reviews, but this book is so good that I felt compelled to do so. Enjoy.

Taking the guesswork out of the smoking process, September 1, 2007
Smoking meat is not a trivial process, as I learned when I bought my first smoker. My first attempt was a disaster, producing a burned, woody, unpleasant product. In fact, it was so bad, I had thoughts of never firing up my smoker again. But, after my wife bought this book for me, and I read the "basics" chapters, I immediately realized the several mistakes I made. While my second attempt wasn't nearly as bad as the first, it wasn't what I was hoping for. By reading and following Richard's instructions, tips and following his basic recipes, the third attempt at producing brisket turned out wonderful. What I like about this book is that it's written for both the beginning novice as well as the advanced smoker, with great, easy to follow recipes for rubs, mops, and sauces. And, it's not just dedicated to smoking brisket and ribs, but all sorts of other meats including seafood and poultry. If you struggle to produce a well-smoked product or are interested in improving your technique, I highly recommend this book! No other book has been as helpful as this one for me.

GREAT INFORMATION BOOK!, July 13, 2006
I have been producing much improved smoked bbq since recieving my book. The information and techniques are very sound and taught me things that I would never have know as a beginner. I believe the book has help me to shave years of trial and error from my learning. I am also enjoying all the different recipes on sauces, rubs, marinades, meats and the side dishes. The "Zesty" backyard Beans are awesome.

My smoked fish products have improved greatly, since learning about the important steps to take before smoking your seafood.


I would recommend this book to all beginners and newbie's of this cookikng method. You can't go wrong!

Clear and Useful, October 3, 2005
Since getting excited about smoking and BBQueing, I have picked up 8 to 10 different books. This book is by far the best. It goes straight to the point, is clear and easily understood, and does not try to be cute or folksie.

The recipies are tasty, but the organization of the sub recepies are a bit cumbersome; not enough to detract from the excellent reference that the book represents.

Basic explainations of the "how to" are matched with the "why to" giving the reader the foundations to grow their understanding of what works when.

Some good references, but not much for the beginner., December 24, 2006
Not a good first book for smokers; this book provides precious little information for the beginning smoker. While the author starts off with basic information, he quickly skips to advanced recipes. There are very few basic recipes for the beginner found on these pages. I also find the author to be a bit jaded and unwilling to accept any methods of cooking other than his own.
If you're a curious cook who likes to start with some basic guidelines and go from there, this book is not for you. If you are an experienced smoker looking to pick up a few new recipes, you may benefit from this book.

A Quality Book!, August 11, 2005
This book is a super reference book to have on your shelf...the recipes have been terrific across the board...I even e-mailed the author and he answered back with advice...it's a BBQ book to buy and there's not many I'd say that about...enjoy!

The How To and Bible of Smoking. This is the only book you will ever need to learn the craft., June 6, 2006
I cannot say enough about this book. It is not your typical cookbook. It is definitely not your typical bbq book. This book focuses on Smoking. The science of smoking, the technical aspects of smoking, the hobby of smoking, how to smoke, different woods, different grills (yes, even how to use your gas grill as a smoker), and of course tried and true recipes.
This book will introduce your into the world of smoking, for me it was a book that has taken me to a new level of smoking. I am the envy of the block. It is easy to follow. I understand better now why the flavors turn out the way they do, how to repeat good batches and how best to test new ideas. This book focuses on the technology and science behind smoking. This is the how to and bible on smoking. And Chef McPeake proves he is truly the master of his craft.
I would also recommend purchasing the rubs right from his site. That saved me a lot of time of making my own batch, plus his are award winning and tasty. In reference to the other review "Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book." I have not found anything in weber or other BBQ books that address the hobby of smoking like Chef McPeake's book. Also, his recipes are original and tasty and not tested on a grill but through smoking techniques (I have tried many successfully).
So if you want a sure proof no nonsense way of learning about using a smoker or to take your game to a whole new level this book is for you. (I also use it to impress my friends and show up the other smokers I know).

Why are these reviews so positive?, June 4, 2006
This is not a very good book:

(1) Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book; I bought this book for better knowledge of smoking and despite all the glowing reviews, I just didn't find it in this book.

(2) Not a single picture of food in the book (except the front cover)

(3) Redundant, boring writing style

(4) The book contains grammer errors and typo's - ususual for a published book. If the book was not published as another review indicates, its not too hard to figure out why it wasn't.

Definitely not recommended. ... Read more

Editorial Review

Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. ... Read more

Reviews

Great book! Some other reviewers are confused, January 3, 2002
After reading the book almost cover to cover, and then reading most of the reviews, I felt compelled to correct some misunderstandings. First. many of the complaints are from people wanting more instruction on "how to smoke". This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220. With a five dollar thermometer and a little practice, anyone can figure it out.
Second, the smoking is a forgiving and inexact process, no matter what your experience level. Cooks used to following exact recipes so their soufle won't fall will always be frustrated by smoking. Smoking requires some monitoring and adaptation. I may have used X amount of charcoal one day, but on a colder day need more.
If you are willing to experiment, and have 5-10 hours then you are ready to smoke, and for everything else, this book is fantastic. If you are from the microwave culture, then you will probably be frustrated with the whole process and no book will save you. To reemphasize the most important point, if you have the aforementioned patience to try smoking, then this book is outstanding.

Excellent Recipes and Background. Good Technique, June 20, 2004
There seems to be something about barbecue that turns everyone who writes a book about the subject into the very best expert on the subject. On the cover of `Smoke & Spice', Cheryl and Bill Jamison are touted as `America's Outdoor Cooking Experts'. Of course, similar statements and similar broadsheets of praising blurbs appear on the books of Paul Kirk and Steve Raichlen. The authors go a long way to explaining this phenomenon when they open the first chapter with the statement that `Real Barbecue is bragging food... pitmasters develop into natural boasters'. It is important to note that this book is very serious about `real barbecue', as distinguished from grilling, which is a very different thing. Please note that this review is based on the Second Edition published in 2003 by The Harvard Common Press.

As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood while grilling is a high heat method where smoke is either incidental or even something to be avoided. The Jamison's even expand the lore of barbecue for me beyond Steve Raichlen's excellent introductory essay in `BBQ USA' when they explain that southeastern (as in North Carolina and Tennessee) pork barbecue and southwestern (as in Texas) beef barbecue arose from two entirely different sources, coalescing around styles developed in Kansas City and Chicago.

As much as barbecue experts like to blow their own horn, they also seem much more willing to credit colleagues with contributions to the field. As the Jamisons are mainstream cookbook authors who happen to be experts on barbecue, they cite virtually the entire pantheon of American food writers, including James Beard, James Villas, Robb Walsh, John Thorne, Calvin Trillin, and Chris Schlesinger.
All of this babble is primarily to indicate that for barbecue fans, this book is great fun to read, even if you don't even look at the recipes. But, if you do look at the recipes, you will find great sources for barbecue excellence.

Part One of the book lays down your barbecue basics, and I strongly recommend that this be read by anyone considering any of these recipes. True barbecue technique is difficult. It may be more difficult to achieve good results as it is to make some of the more arcane creations in the French culinary repertoire. What's worse, it needs equipment that are not standard equipment in an American kitchen, and, it is equipment that MUST be used outdoors. If you do not want to deal with these things, get a book by Bobby Flay and a good grill pan. The authors do briefly discuss stovetop smoking, but assign it a minor role in the world of great barbecue technique.

Part Two contains the recipes. The first chapter covers dry rubs, pastes (wet rubs), marinades, and mops. This collection of condiment recipes is not as extensive as the one found in Paul Kirk's `Championship Barbecue' and it does not include recipes for staples like homemade catsup or homemade Worcestershire sauce, but since Kirk's book is about competition and the Jamison's book is not, you will not find too much overlap if you own both.

The second chapter of recipes covers the pig. Almost every recipes includes it's own recipe for rub, mop, and other mix. For those of you who harbor any doubts about the commitment needed for barbecue, note that almost every recipe begins with the phrase `The night before you plan to barbecue...'. These recipes require a lot of work. They are the sorts of things the average working American family will be able to manage on maybe a few summer weekends a year. A dedicated barbecue hobbyist will probably manage once or twice a week. The pig chapter owes much to the Carolina style of barbecue and includes recipes for a `Carolina Sandwich Slaw', a `Memphis Mustard Slaw', and spice mixes from New Orleans to Los Angeles. The chapter finishes with recipes for what to do with successfully barbecued shoulder. If you have a good commercial source of barbecue, these recipes alone are worth the price of admission.

The third chapter of recipes covers beef. One of the hallmarks of beef barbecue is that it specializes in especially tough cuts of beef such as the brisket, skirt steak, and flank steak as well as ribs. The chapter also covers a fair share of `aftermarket' recipes for hot dogs, hamburger, meat loaf, and hash.

If I were ever tempted to do true barbecue, it would probably be to do lamb. The next chapter covers this plus goat, veal and game meat. Mexican goat barbecue or cabrito is a subject all its own, on which Robb Welsh, for one, has written extensively.

The next chapter covers chicken and other fowl such as turkey, duck, quail, and pheasant. Chapters on fish and vegetables round out the smoking recipes. Oddly, recipes for sauces which many think are essential to barbecue are placed near the back of the book, including a recipe for a famous catsup precursor. The very last chapter includes a great selection of side dish recipes, including slaws, beans, potatoes, greens, biscuits, cornbread, and muffins.

As good as the side dish recipes are, you would probably do as well or better for them with a classic non-barbecue source such as `James Beard's American Cookery' if you were not planning to go the full nine yards with the barbecue technique.

Of the three heavyweight barbecue books I have reviewed, this is the best for true home barbecue, but it is not the very best it could be. For as detailed a technique as barbecue is, requiring very specialized equipment, the total absence of pictures is baffling. If you plan to embark on true hot smoke low and slow barbecue, please find a good survey of equipment such as you may find from Consumer Reports to supplement this book.

Absolute BEST!, July 20, 2000
This is absolutely the best barbecue book I have ever seen! Warning: This is NOT a cookbook. Of course it has recipes, lots of them. But more importantly to me, it explains *why* certain things are done the way they are, not just what to do. Any robot can add two tablespoons of brown sugar on command, I want to know why rubs do what they do, when to use a mop, how to modify a recipe for a water smoker vs. a log pit. This book does that and MORE. It's cliched to say if you only own one book, but it's true. This is the one.

Best smoke and slow cooking book that I've found., September 29, 1998
"SMOKE & SPICE" does a great job for the beginner up to a pro like myself. Like any good cookbook, please follow the instructions exactly as given for best results. SLOW DOWN and ENJOY!

Great BBQ book, December 5, 1999
I bought about 8 books so I could learn to make great BBQ. If you can only get one book, this is an excellent one. It mixes quality recipies, with correct cooking technique, and ties it up with history and stories which make it an interesting read. Money well spent

Here is how to do barbecue and smoke meats!, August 21, 2000
To put it quite simply: the Jamisons teach you exactly how to cook the best barbecue you've ever tasted. SMOKE AND SPICE clearly explains everything. Even someone with little experience can create an astonishing meal on the first attempt--I bear witness. This is one of the best cookbooks in my collection. I have used it for 18 months now and everything I have tried from it is wonderful.

UNBELIEVABLY AWESOME COOKBOOK, July 7, 2003
I am cooking/smoking up a storm with this wonderful, super tasty cookbook. I can't stress enough how simple the recipes are, or how much flavor their rubs and marinades add to meat and fish. My family is licking their fingers and begging for more! I am a beginner at smoking and I am still managing to turn out delicious food. ANYONE can use this cookbook to enhance the flavors of the meats and food they cook even if you don't own a smoker! Just the rubs alone are worth the price, however if you have a smoker watch out! I went to a BBQ restaurant the other day. Sigh, it was pitiful compared to even my first rib effort using this book. I can never eat at another BBQ restaurant again, doesn't even compare to what I cooked using this book. I plan to work my way through every recipe!

Excellent! read it cover to cover, February 7, 1999
It is a rare cookbook you read from front to back. Smoke and Spice had just as many anecdotes, tall tales, and history of "Q" as it does recipes. (Unfortuantely "Sublime smoke", it's Jamison companion, doesn't.) I now understand WHY smoking is so special, and can speak eloquently in company about how recipes came to be. Thanks guys for making me a better cook.

The definitive source on barbecuing, August 20, 1997
Smoke & Spice is a complete guide for those who barbecue or smoke. At last we can put all other cookbooks aside and use just this one. S&S guides you completely through a meal, including recommended side dishes and their recipes. Beginners and experts alike will both value the frequent BBQ tips. Abundant with anecdotes, S&S is as fun to read as it is informative

The tips and recipes in this book are incomparable!, November 5, 1997
There are recipes listed as typical of various parts of the country (their origin given). Tips are given as to the best variation of the products used in the recipes. Without tasting the results of the recipes it would be hard to believe how good they are. (Ever use both bourbon and molasses with pepper and chili powder??! It's great when used as they suggest!) Julie Tipton ... Read more

Editorial Review

Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right. ... Read more

Reviews

Grilling based on Shopping, May 9, 2008
Flay realizes that much of the time, we don't have a specific recipe plan with us when shopping, but go and find what looks good or what we crave. So, he provides grilling recipes based on what we bring home.

The collection therefore is based on ingredient. One finds number of recipes on this ingredient, e.g. fish, veggies, etc.

This is nice collection of quality and creativity of this popular TV and restuaranter's deserved reputation of being one who likes some heat and spice, but always balanced and exciting food.

For example, with fish one finds delightful Scallops dish which can serve as appetizer, or main courseL Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto. There is also Grilled Scallops with citrus-giner Sauce and Rice Noodle Salad. I truly like some of the ingredients, such as lobster, mushrooms and eggplant, and the recipes are just well done and wide variety to choose from.

This concept fits my life well, as like to go shopping and find what looks best that day or my interest is perked, and then see what I can find in recipe collection and match with what I have on hand. This is the concept of this work, and it works well.

Bobby is grill meister and one of the best. This is excellent addition to his growing offerings. Well done four color photos and excellent helps along the way. Wish he would have included some wine suggests as well as drink ideas, as he is very adept at this.

YUM!, May 24, 2008
Wow, this is a fantastic cookbook! I'm made several recipes already and they were all delicious...even my toddler ate the pork tenderloin which he always avoids!

I also like how it's organized. Rather than organizing by appetizer, main dish etc, it's organized by food - such as corn, mushrooms, pork, chicken and more. Each chapter starts with the perfect way to grill that particular food, then follows with recipes using that main ingredient.

I highly recommend this book!

Happy grilling with Bobby Flay!, July 9, 2008
Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.

But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.

At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.

Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.

In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?

And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.

As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the few grilled dishes that I have tried thus far have not disappointed.

terrific grilling book, May 19, 2008
This is the best grilling cookbook I've seen. It is very practical and all of the recipes are feasible for the average cook. The book is organized by kind of meat or vegetable - it's just perfect. The narratives for each recipe are helpful and well-written. I love the book!

Thanks for the tip!, June 1, 2008
Great tips for grilling things we hadn't tried before until now like...How to grill scallops and how to grill shrimp (say for kabobs). Some really interesting spice rubs and sauces that you just wouldn't think of. Some great ideas for grilling all sorts of veggies too.(I.E. squash,zucchini, and mushrooms) A great book.

GREAT BOOK FOR ANYONE, June 20, 2008
My husband loves to watch Flay's boy meets grill and we have tried several recipes. This Grill Book is along those same lines. He got it for Father's Day and spent the next hour looking through the recipes of what he can make on the grill. There is a variety of dishes that have broad appeal and definitely more than 3-4 that we would make over and over again. I'm looking forward to some great cookouts this summer.

Grill It! makes it easy!, August 16, 2008
Since receiving Grill It!, my husband and I have tried several recipes and all have them have been fantastic. Bobby Flay breaks each recipe down to simple steps and all recipes tried thus far were easily accomplished on a weeknight. We highly recommend this book for all those who enjoy to grill.

Grill It! Absolutely, August 28, 2008
My husband and I just LOVE Bobby Flay. I bought this for my green egg grillmaster hubby and boy have I reaped the benefits. Scallops cooked other ways will never be the same.

Grill Book, August 4, 2008
I knew this was the Best book to have...
Everything you'll ever need to know !!
I received the book at a great price and delivered very fast..

What a Great Cookbook!, June 24, 2008
Bobby Flay's Grill It!
This book is excellent and exciting to read! I like the way 'Grill-It' is organized - by food item. The recipes are easy with limited, but choice ingredients. This cookbook will motivate anyone to get out the grill and fire it up!!! ... Read more

Editorial Review

The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.

The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture. ... Read more

Reviews

Big Green Egg Cookbook, August 1, 2010
As a newby to the BGE Egghead group I love this book. Not just the recipes but the information in the front is very helpful. It explains how to cook with direct heat or indirect, gives you lots of tips. I went and bought a plate setter and cooked my first pork loin using the indirect method and followed their tips. It came out so juicy and cooked to perfection. I am now going to advance to mixing rubs :) The local BGE dealers sell the same book for $50 so I loved getting it for such a good price on Amazon.

Book is OK, better off with trial and error, September 23, 2010
Being a first time BGE user, I thought this was the book to have, but it had quite a few froo-froo recipes that I would never make. It's got nice pictures and a few good recipes. I've had my egg for a month now and have found that recipes on line are good for beginners, and then it is just trial and error, and writing down everything, including times, temps, weather conditions, what rub was used, how long it marinated, etc. So far I have made pulled pork and brisket and both turned out incredible. I would recommend the Smokology book for beginners.

Big Green Egg Book is Great, August 21, 2010
This book is a must have for Eggheads. If you are new to the egg this is an great tool to get you started. ... Read more

Editorial Review

With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.

Reviews

Nice book, but not my kind of cooking, May 17, 2009
This is a nice little cookbook, with very clear directions for temperatures and numbers of coals and where to place them. Most of the recipes are intended for 12" dutch ovens, although I'm sure they could be adapted for other sizes.

My main quarrel with the book is that many of the recipes are not for the kind of camp cooking that I do. About 1/4 of the recipes are for yeast breads/rolls. If this is the way you want to use your dutch oven, there are some great sounding recipes here! However, this isn't the way I cook when I am camping. A few other recipes call for a special "Camp Chef Ultimate" dutch oven. Then there are the recipes calling for cornish game hens, mutton, orange zest, asiago cheese, almond extract, red wine, white chocolate, or toasted pine nuts. Again, if this is the kind of cooking you want to do with your dutch oven, I'm sure the recipes are great, but it isn't my style.

Of the remaining recipes, several are the traditional camp fare - breakfast casserole, hamburger casserole, stew, and 'dump' cobbler. Others have added a nice variety to my menu (teriyaki barbecue chicken, Catalina chicken, manicotti, etc.). I was just disappointed to find that so few of the recipes are ones that fit my camp cooking style.

Practical easy to use book, December 4, 2006
I have been using a dutch oven since I was a youth in scouts. This book has clear instructions on how to: assemble a successful recipe, number of coals, location of coals and cooking time make for a success every time. The quality and diversity of recipes is outstanding. The guide at the beginning is also useful on oven care and how to regulate temperature.

Excellent book--it gets used almost daily, February 8, 2008
My boyfriend has a lot of cast iron--in fact, they are his pots of choice to use. However, he didn't have a lot of recipes for his dutch ovens. I took a chance and ordered this book for him. He absolutely loves it. The recipes are easy to read, understand, and use. The results are delicious. He refers to it almost daily, and is constantly trying new recipes out of it. I recommend it to anyone who likes to use dutch ovens.

Made for camping, September 7, 2008
This book is great, filled with recipies all will enjoy. Some dutch oven cookbooks seem to give receipes that are for mountain men or hillbillies (road kill)... ok just kidding. However, I am a leader in a scout troop and our last campout the scouts used this cookbook to make their meals. They found several that they wanted to try so I am sure they will continue to use in the future. Typically the hunt through a cookbook for one with ingredients they will eat. This one is a must for anyone who uses a dutch oven on campouts. The ingredients are things that are easy to find and even the picky eaters can find something.

Decent, but not a must-buy, May 15, 2009
Has some good recipes (we bought the Kindle version so that we can take it with us without the bulk). The Kindle version is well-laid out. I like that it lists the ingredients clearly, making it easy to go shopping. However IMHO, the recipes are neither terribly unique nor special. I've found that similar recipes seem to be available on the web. Also a little lacking in the area of main courses.

Just what I wanted!!!!!, January 11, 2009
I bought this for my husband who had been looking for just the right cookbook for his dutch oven. This one is perfect!!!! It tells you on each recipe how many coals you need on the top and bottom of the dutch oven. It also lets you know the temperature to use if you want to use it in the oven as well. My husband is thrilled with this cookbook and the variety of the recipes is wonderful. Can't wait to try them all out!!!!

Great recipe book, June 30, 2008
Nice easy recipes with "idiot proof' instructions that includes exactly how many coals you need to cook with. Perfect for a beginner dutch oven cooker. Can't wait to try some on my next campout!

Dutch Oven Cooking, April 21, 2009
Great recipes here! It even tells you how many coals to put on top and beneath the oven! Worth the "dough." (A little pun there..... :)

101 Things To Do With A Dutch Oven, January 12, 2009
I bought this Dutch Oven cookbook, along with Cee Dub's Dutch Oven & Camp Cookin' and Camp Cooking:100 Years, for my father-in-law for Christmas. The three were sold together for a savings. My father-in-law is really enjoying them. He makes new recipes and is always excited to share them with us. I personally liked this one best, but he seems to enjoy reading the trivia in all of them.

Camp food doesnt have to be dull, April 3, 2010
My husband and I are avid kayakers and campers. A friend of ours exposed us to the joy of dutch oven cooking about 10 years ago and the first meal we had was lasagne- which was AWESOME! When you're camping every weekend from Aril to October you get sick of the tradional beans, chili, hot dogs, cornbread, etc. This book really is a must have for those who want to really enjoy cooking outdoors! Fresh bread & rolls, breakfast casseroles, cabbage rolls, and poached pears...come on--this book is great for the wilderness foodies out there. Best of all, because it's specific on the number of coals needed and the temperatures you're cooking with, it makes creating your own recipes so easy. We do alot of the prep work at home (mixing the dry ingredients in ziplocks & labeling them with the measurements of the other items we need to add, really saves us a lot of time. I highly recommend it to anyone, new or experienced, who actually wants to enjoy meals made over a fire. ... Read more

Editorial Review

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101.

Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. ... Read more

Reviews

Barbecue For Yuppies, July 11, 2001
Mr. Raichlen has become an industry onto himself, complete with retail website. This book will sell a ton of copies no matter what I say, but I have some serious reservations about this cookbook.

The author has the gift of gab, which is a very good thing in this case. He has spent considerable time with the best of the barbecue pros, and it shows. Just reading through this one picks up a wealth of information, and you can't help but learn.

One problem is the recipes. A dirty trick is to present a fantastic recipe that relies on an obscure or hard to get ingredient, and this book is full of them. Most of these recipes will not become a part of your cooking repetoire. Another problem is that the majority of the recipes cover a wide range of international recipes. Traditional, american barbecue gets a scant 50 pages of the nearly 300 pages of this book. Even here, he favors the upscale and chic.

There is a tendency to favor the trendy, like flavor injectors and chutneys. He also goes through topics such as compound butters and flavored oils. Also, if you believe his side comments, all of his recipes go with all types of meats, seafoods and vegetables. In one of the more interesting sections, he has some rare recipes for mustards, ketchup, and hot sauces.

I also have one beef with the graphics of this book: many pages have a sidebar that is colored brown. As a result, it is hard to read the text in them.

This book seems to have been aimed at people who will probably never get within a country mile of a smoker. It covers a lot of ancillary subjects, and the topics covered range all over the place. This makes for very good reading, but little hard information. This book is closer to a personal diary than a cookbook. I can recommend this book because it is so interesting. However, if you are serious about barbecue, you will need a few other books beside this one in your collection. It certainly is not a "bible".

Good for grillers looking to step up, January 18, 2004
If you are have a metal charcoal or gas grill, and are looking to expand your horizons beyond basic grilling, this is a good book. If you own an offset firebox or ceramic kamado type smoker, but are still buying your rub and sauces, `Smoke & Spice' is a better investment. If you already own 'Smoke & Spice' you have better versions of all of the traditional recipes already.

The author includes Liquid Smoke in many of his sauce recipes, something that would make most experienced pitmasters cringe. Why put artificial tasting smoke flavor in a sauce when the food is being smoked already? There are indeed some interesting recipes from other cultures, and there is a useful though somewhat out of date listing for shopping sources for some of the more exotic ingredients. The chart of the effects of various common ingredients is very good, and would be very useful to any newcomer I should think. It is also a nice reference to have even for experienced pitmasters when thinking over new recipes.

In general however, I found that the recipes make use of too many ingredients, and yet when prepared tasted no better than traditional recipes I've been using for years and that are considerably less complicated. The reason is simple. Good barbecue gets it's flavor from being slow cooked at low temperatures with just the right amount of smoke, not because the cook used a dozen ingredients in the rub and another two dozen in the sauce. Everything from the cover layout to the number of ingredients called for and the sheer number of recipes makes me feel the author went for quantity rather than balance or quality.

Try out the BBQ sauces, February 4, 2003
I previously purchased the BBQ Bible. This is a great companion book to that. I never made my own BBQ sauce before but now I make it as much as I can. Everyone goes crazy over the sauces in this book. It was a pretty funny scene when I was trying to make two of the sauces at the same time. One was the Jack Daniel's one that hot and the other was the smokey one. Well don't try making two at once because I getting shot from two sides with bubbling sauce and you have to stir it for the whole 20 minutes. I have made some of the butters and some of the rubs. The best rub I have used was the one for the BBQ ribs that is part of a feature page in the book. I can't say enough about this book. You will enjoy it.

Essential to advance from Neanderthal cooking, May 1, 2001
Once you get this book, you will look back on your grilling and barbecuing with sheepish embarrassment if all you do is slather store-bought sauce on a piece of meat and fiddle with it over a flame. This book will show you how to add the missing ingredient in the latter method -- love.

Steven Raichlin takes barbecuing seriously, to the point where he actually goes to barbecue competitions to interview top teams and seeks different styles of barbecue in his world travels. He dispenses with all his knowledge in the following chapters:

1. Introduction: Building Better Barbecue -- The Flavor Factor 2. A Refresher Course: Everything You Need to Know About Barbecuing and Grilling 3. Seasonings and Rubs 4. Marinades, Wet Rubs, and Spice Pastes 5. Bastes, Mops, Glazes, Oils, Finishing Sauces, and Butters 6. American Barbecue Sauces 7. World Barbecue Sauces 8. Slather Sauces 9. Salsas, Relishes, Sambals, and Chutneys

Don't worry if you live in a rural area where fresh spices and ingredients may be lacking. Raichlin also provides internet and mail order contacts for the essentials. This book will transform the House of Bland into a culinary temple. Be sure to have plenty of napkins with you so you don't drool over all the pages.

another winner entry from Raichlen and Workman Press, July 3, 2000
This book is a barbecue cooks' dream. If you just know bbq sauce from the grocery or Grandpa's recipe, here is your chance to put that right. Dozens of wonderful sounding recipes. The perfect companion to the former 'Barbecue Bible'. Recipes from every corner of the world. Your grill will never be the same.

Throw away those old bottles of BBQ sauces in your kitchen!, June 27, 2000
Steven Raichlen followup book to the BBQ Bible is a great recipe and reference guide for all lovers of grilling or BBQing. The new book follows the same great format as the "Bible" with cooking tips, interesting background info on the recipes, and most of all practical, easy to prepare recipes with tons of flavors from the United States and around the world. Favorites already are the "lean and mean texas bbq sauce", the different but flavorful "lemonade chili rub" and the "chimichurri" sauce from south america. I will be trying the more exotic recipes from around the world such as "puerto rican pig powder" soon. If you already have the first book, buying this one is a given. if you are a bbq lover or grill master, you will have a hard time getting to the grill before reading this one cover to cover. And after making your first homemade sauce, those old bottles of sauce will be out of the kitchen!

A Great Accompaniment, July 19, 2003
You're wrong if you think Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is just a comilation of recipes garnered from Raichlen's BBQ Bible. The recipes are not in his other books for the most part and are great additions to the fantasic dishes in the Bible!
Because of Raichlen's recipes for Tandoori Chicken and other Indian dishes, I am now cooking these on my grill. The meat is great! But wait until you add some authentic chutneys, sambals and raita to accompany your main dish. This book is filled with Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ( duh) that MAKE everything I've cooked even more authentic and delicious.
As far as I'm concerned no one writes a better cook book on BBQ, grilling, etc Raichlen is the god of fire!
People rave over my Indian food and traditional bbq - chicken, beef,etc. The secrets are in THIS book and the rest of the BBQ Bible / BBQ USA / How to Grill series.
If you bbq, you need Raichlen's cook books.
This book is full of delicious accompaniments. And has made everything I grill so much tastier to eat.
I'm happy with this purchase!
John Row

Upgrade your grilling/smoking TODAY!, January 28, 2003
This is one of the best books you should buy if you are into grilling and/or smoking foods. It is the one I use the most (I own about 6-8 books). If you want to upgrade the flavor of anything you cook, this is the book for you. I commonly keep some of the rubs in the pantry and usually have at least one of the barbeque sauces in the fridge. My pepper grinder has the six-pepper blend in it all the time. I have even tried a mustard and ketchup from the book with great success! You don't have to be a good chef to use this book (how hard is it to mix spices?).

A previous reviewer listed that many of the recipes contain a "hard to find" ingredient. I don't think that is an entirely fair assesment. The book author provides links in the back of the book to numerous mail order houses where you can buy all the ingredients you need. It is well worth it. I found that for a relatively modest investment in 4-6 spices (~[$$]) I have been able to make everything I have been interested in.

I really really really like this book.

A wonderful compendium of savory, easy-to-use recipes!, July 4, 2000
Barbecue! Bible Sauces, Rubs And Marinades, Bastes, Butters & Glazes provides the aspiring chef with an single volume, in-depth education on transforming common grilled meats and seafood into exceptional barbecues that will delight even the most discriminating palates and satisfy the most robust appetites. From Irish Whiskey Glaze, Honey-Pepper Barbecue Sauce, and Cambodian Barbecue Dipping Sauce, to Green Peppercorn Mustard, Flame-Charred Salsa Verde, and Peach-Pecan Chutney, Barbecue! Bible Sauces, Rubs And Marinades, Bastes, Butters & Glazes offers more than two hundred savory, easy to use recipes.

Raichlen overcomplicates everything, as usual., January 1, 2007
BBQ is all about simplicity and basic techniques. Knowing your "core" ingredients and what to add for "style". What can be substituted for what. Etc. Of course following that approach, Rubs could probably be explained in about three pages. Most BBQ cookbooks, Raichlen's other books included, have taken this approach.

But here, he resorts to the use of obscure and sometimes irrelevant ingredients to fill yet another book. Most of the recipes have far more Raichlen-style introductory blather than actual recipe. Every recipe is presented anew, instead of as a tweak to something more basic. As another reviewer noted, his use of nasty ingredients like liquid smoke is disappointing.

_Sauces, Rubs and Marinades_ is a totally unnecessary book - most of its recipes can be found in the existing cookbooks. Its only possible benefit is to have all the rub and sauce recipes consolidated in one place. ... Read more

Editorial Review

Building on the tremendous success of Weber's Art of the Grill, Weber the world's best-known and most trusted grilling experts, return with the ultimate in barbeque cookbooks. Weber's Big Book of Grilling is the definitive guide to outdoor cooking. Packed with 350 recipes and hundreds of sure-fire tips and techniques, this one-stop cookbook is guaranteed to turn readers everywhere into backyard heroes. Using nearly 50 years of outdoor grilling wisdom, the experts at Weber have created an essential handbook destined to become a sauce-stained classic. So, for the chef who's barely flipped a burger or for the local grilling guru, here's all the advice they'll need to stretch their skills--and at the price that's red-hot as the coals! ... Read more

Reviews

We Refer To This Book As "The Bible"!, July 20, 2004
The first time I tasted grilled food, many years before Weber existed, I remember wondering why all meat was not cooked over charcoal. As I got older, I started grilling a bit but the recipes were the staples: burgers, steaks and chicken.

Then I purchased a Weber charcoal kettle, which came with some neat, out of the ordinary recipes. I started experimenting, and branched out into growing fresh herbs to season the food. There are now four Weber grills on my deck, including the little "Smokey Joe", for little projects and The Summit gas grille for the big ones.

As a result of a couple of major cooking projects I did for the neighborhood, I was given this book. I didn't know whether it was a thank you, or a subtle way of saying that my cooking needed improvement. What a horizon expanding book it is! If there is anything outside its covers that is needed to teach the novice or improve the good cook, I don't know what it is.

Recipes? Yep, and not a single loser out of 350. Grilling advice? Yep, everything from buying to using to maintaining your grill. There's a section on the uses of fresh herbs, including reduction formulas for the use of store bought seasoning. There are explanations as to why fresh ground black pepper and Kosher salt are preferred.

I have used this book exhaustively since I got it, and have given it as gifts to many, many friends, all of whom are as enthusiastic about it as I am. Simply put, if grilling means burning meat to you, save your money. But if you enjoy the looks of friends and family when you place a truly outstanding meal on the table, get this book.

Cooking seems to intimidate some guys. I don't know why. But Weber's book takes the fear out of cooking, and after a couple of successes, generates a bit of enthusiasm for the next time, both for the cook and the eaters.

100X better than the first book (and that's saying A LOT!), September 13, 2003
I can't say enough about this Weber book. I purchased this one, and the first one ("Art of the Grill") at the same time, fully expecting to like the first one more. Well, as it turns out, the Big Book of Grilling has been used upon every single grill day (at least 3 days/week) as apposed to the other one, which has only been used a few times.

The Art of the Grill (the first book) contains some very involved recipes that are very tasty, but not any of the practical cooking tips. The Big Book of Grilling, however, highlights the following:
* Tips on what to look for when selecting the best cuts of meat at the grocer/butcher.
* Explaining cooking tips such as when to use direct heat vs. indirect heat cooking, and how to make those cross-grill marks on your steak!
* A wide variety of homemade marinade recipes.
* Helpful charts at the end of the book which you can quickly reference when you quickly need to know how long to cook something no matter if it's a porterhouse steak or even a bunch of asparagus.
* Great side stories, like how to cook enough ham sandwiches for the town of Peoria, IL.

Just overall, this book has been a godsend when it comes to my grill. I have an older Weber 3-burner model that allows me to easily switch from direct to indirect heating, but the book also compensates for the charcoal users out there. I highly recommend this book to anyone who needs a book full of great grilling ideas and suggestions, or who at least needs a great grilling reference book.

Big Followup to His First Grilled Effort, May 17, 2001
There must of been many of us who used Purviance's first effort "Weber's Art of the Grill" because here comes its successor.

Big describes the difference. Quality recipes, photos and grilling basic advice are all here, but now more of it. Also, more informal recipes I'm discovering which probably will allow its usage more than just the occasional weekend bbq blast.

So far, pigged out on Greek Garlic Chicken, Disappearing Tenderloins with Pico de Gallo, Grilling A Monster Fish, plus great side dishes of veggies and grilled fruits and desserts.

Worthy to become a classic standard! Next to my Weber all the time!

Happily Surprised, June 20, 2001
I was a bit skeptical when I saw that Weber was putting out a grilling cookbook. However, even though they promote thier products, the recipes are plentiful and fantastic. I also liked the instructions on how to use the grill one currently owns with simple instructions for novices like myself. Look past the Weber promotion if it bothers you and dig right into the "meat" of the book. The photos are quite appealing and summer is too short to pass this book up!

Well-done? Well written!, June 13, 2001
What a fun cookbook! Just expecting a few good grilling ideas and some Weber history, I first opened this book to the words "Are you still using lighter fluid? Say it ain't so. . . ." and I was hooked. This tome is packed with sumptuous pictures of everything from Cheesy Onion Quiche (yes, you can GRILL it!) to Teriyaki Mahi Mahi with Mango Salsa. The recipes are tantalizing--but what really sets this cookbook apart is the snappy patter that accompanies the standard instructions. McRae, apparently the writer of the team, has peppered the text with barbecue history, anecdotes, and quotations that make reading half the fun of cooking. The directions--for example, preparing a rib roast--seem eloquently simple and are illustrated with drawings to reinforce your confidence. It's the chatter that I appreciate, however: "And then there's the precocious debutante of the poultry world, the Cornish game hen, which nowadays is neither Cornish nor game." Lots of enticing info you can relate to your guests as you serve up your next barbecue.

Another Great Book by Weber, July 10, 2002
I got a Weber Summit grill two years ago, then I went out looking for cookbooks, since I never had owned a grill before and had no idea what to do or where to start. Some cookbooks are strictly for charcoal grills; other cookbooks just didn't have the right kind of directions. It seems like some authors out there don't want to recognize the existence of gas grills. I really like the convenience of a gas grill. I discovered the Art of the Grill cookbook and it had the kind of directions I needed and understood. The recipes in that book are great. The salmon is a snap because you cook it on a sheet of foil, so it's easy, delicious and no cleanup. Even the strawberry pie was wonderful.
Then along came this latest book. It's even better with lots more recipes and great instructions. I hate grill books that don't have clear instructions on the heat you need, among other things. I have made the stuffed veal chops several times and the sea bass and the simple pork chops that you just marinate for 30 minutes. Vegetables are also easy to grill, and I think they always taste better grilled. The recipes always come out as promised. I have no been disappointed, and I am anxious to try many more recipes that I know will turn out. This is the ultimate grill cookbook.

"On The Web!", June 11, 2001
Weber's Big Book of Grilling

I got so involved in the book, I had to buy another. The arrangement is great-if you don't start with condiments, a rub, a marinade, a sauce, you're wasting a good fire. The assortment and explanations are prodigious, and the commentary is fun. This is a droll friend who just happens to be a great grill chef taking the novice and the "chef d'backyard cuisine" alike along a path of hot coals to a satisfying feast. Lots of Asian and Mexican influence, and fish is treated with familiarity, not like an afterthought. While I don't understand the photo on page 165, the photography like the commentary, feeds the soul as well as the body-- the dog stealing a steak--adds to the family, friends, fun essence of cookouts---the memory-searing seasoning that lasts long after you've licked your fingers clean. Wonderful Father's Day, birthday, hostess or Holiday gift. Turkey or a prime rib on the grill not only tastes great, it frees up the kitchen and gets the guys involved. This book gets you involved.

Jam-Packed Grilling Guide, August 27, 2001
From appetizers right through to desserts, you can go grill-crazy with this book absolutely jam-packed with recipes. How to's on barbecuing everything from the traditional beef, lamb and poultry to the less common rabbit, turkey and buffalo. Marinades and sauces are also included because, let's face it, a good piece of grilled meat just isn't complete if it's not smothered with a tasty sauce. So, get out the Weber and dive into this book. There are enough fantastic recipes for a barbecue a day to last a whole year, with some left over for next year.

THE grilling cookbook, June 27, 2002
Weber's BIG BOOK of Grilling is out of this world!! I purchased this book along with Weber's Art of The Grill and while they are both great I would pick this one over "Art" for an all around grilling cookbook. This was a VERY well thought out book, it is easy to find what you are looking for and offers great advice for beginners to grilling. It is broken down into food "groups" and then delves into each group with a nice assortment of recipes. The best thing about grilling with an actual Weber grill and using this cookbook is that if you follow the recipe you can't go wrong. It truly can take you from the "You burned the burgers Again!!" to "Wow these are great burgers". I really could go on and on about this book but I won't, just trust me and purchase it, you will not regret it.

Big fat book!, August 5, 2002
This is an all-around great cook book with nice big pictures, and error free recipes. I've tried several already, and they've all turned out great. I didn't believe I could get good tasting ribs from only 2 hours of cooking, but it really worked.

The only complaint I have is that I was looking for a standard, straightforward bbq book, and for the most part this is just that, however, certain recipes seem to veer off into the "exotic" realm. I'll use Steven Raichlen's BBQ Bible for crazy exotic BBQ.

But I guess I can't really complain. The Kansas City Ribs recipe is excellent, and Weber gives great advice on grilling and grilling techniques. Good thing I own a Weber grill.

A great book to have in your library. ... Read more

Editorial Review

Steven Raichlen is America's grilling authority.He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. ... Read more

Reviews

Outstanding book, with something for almost everyone., January 7, 2002
At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).

The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

The PERFECT reference guide for grilling, July 6, 2001
_____The book's greatest feature is its completeness. Raichlen covers all aspects of grilling:

1: Types of grills - Raichlen discusses the basics on gas grills, charcoal grills, hibachis, tuscan grills, smokers, you name it.

2: How to set everything up - I learned how to probperly light coals, clean and oil the grate, and test for proper temperature.

3: Recipes! - From steak to ribs to chicken, and even lobster and vegetables, Raichlen provides detailed instructions on how to cook just about anything on the grill. Plus, he even has quite a few recipes for rubs and sauces.

4: Everything else - Essential accessories, tips, and how to be a flamboyant griller can be found here.

_____In addition, the book is easy to read and logically outlined; you won't need to flip through trying to find specific information - you can find it easily once you know the layout.

_____I thought I was already an expert griller, but this book taught me A LOT of stuff, stuff that every griller should know. BUY IT!!

All about technique, July 9, 2002
What the Barbecue Bible! was to inspiration, How to Grill is to technique. Written around 100+ grilling and barbecue techniques this book provides the Backyard Barbecue Chef with an arsenal capable of cooking just about any cut of meat to perfection. In his conversational style the author takes the reader through the process of selecting and preparing the meat, using rubs and marinades and best applying fire to food. After reading this book you will have the ability and knowledge to treat each cut of meat with a cooking technique that will best enhance the natural traits of the food.

Be warned that this book is a little biased toward the charcoal grill, but most of the recipes can be done on a gas grill if that is your taste. In addition it is primarily a book about grilling. The author only touches on advanced cooking techniques such as barbecuing and smoking. He does however treat rotisserie grilling very thoroughly. The section on materials is short but does provide the basic information you will need to know before cooking outdoors.

All told this book is an excellent guide to the fine art of grilling. It is an essential reference manual for both the beginner and advanced cook.

I Once Was Lost, June 15, 2001
Like many people I once thought I knew everything I needed to know about grilling -- and how to do it. I own several grilling books, including Barbecue Bible by the author, and have had many successes. But until I got this book I never knew how great grilling could be. Things I have done and especially those I never thought of doing or attempting -- like a whole chicken or turkey or pineapple -- are explained in such great (and color!) detail that I am rethinking every possibility and doing it all better than before. There must be at least six photos or more for every technique -- and the details are helpful even when I am not following the recipes like skewering shrimp or chicken wings. The asparagus "rafts" were a real eye opener and have already saved dozens from a firey fate. Every time you grill you should check this book, not just to find a recipe but just to brush up or learn how to do anything on the grill. Thanks Steven!

Wow! This book has made me look like I know what I'm doin!, April 13, 2005
Okay, honestly I'm culinary challenged, but this book surely helped me overcome that.

This book is packed with all kinds of good recipes. Everything from how to grill a whole hog, right down to the perfect burger (which really is perfect! I love his technique!) and even a short chapter on grilling deserts (grilled pineapple with cinnamon/sugar is insanely good, especially with vanilla ice-cream)

I have tried numerous recipes and none have failed. The only quam some might have is the challenge of finding some of the ingredients. Well, not only are there usually substitutions that he points out, but often-times you can just ommit the ingredient all-together and still get perfectly fine results.

This book is also great because it's geared towards a very broad audience. A novice should have little problem churning out mouthwatering meals, also a grilling guru (or "grill jockey") will likely stumble across new techniques to help their dishes taste even better. Also, this book starts off be teaching the most basic grill techniques, such as setting up a 3-zone fire, indirect grilling...etc.

It gets better... Everything in this book is made from scratch. Not only will you learn how to apply the right BBQ sauces, rubs, marinades, mop sauces...etc to your dishes, you also learn how to make each and every one! The basic BBQ sauce is hardly "basic" like the name implies, it is the single tastiest BBQ sauce I have tried!

I highly recommend this book!

A Real Education, June 23, 2001
If you are like me, you just bought a grill and started throwing burgers and chicken and dogs on it. But you weren't too happy with the charred and dry result. This book is grilling 101, and it teaches you how to do everything right. So the recipes ARE basic but they are good and if you follow the directions, they will turn out fine. Most important, you will get the skills to move on to bigger and better things. A real cook has knowledge of the quirks of what he is cooking and what the techniques he is using do, and this book will teach it.

Best Grill Book Ever, June 23, 2005
Should really be called "How to Barbecue". While Stephen Raichelen has written many books on culinary creations, he has managed with "How to Grill" to demystify the process of actual barbecue. This is no mere book on how to enjoy your backyard cookout, HTG is a step by step text book detailing and illustrating all the steps you need to go through to produce mouthwatering 'Q, from the types of grill, (gas, smokers, kettles etc...) to the meats, vegetables, fruits, marinades and rubs, fuels, sauces, serving ideas, not to mention items you would never think of grilling (grilled cabbage, anyone?). To those who crave real 'Q and more importantly, the to those who simply love to create it, this is your reference book. I have spent hundreds of 12 hour days with this book creating my own rubs, making my own sauces, drinking beer, getting sunburt, smelling like smoke, lovingly tending to my ribs, pulled pork, brisket, chicken, leg of lamb, whole pig, veggies, fruits or anything else you can image that just tastes better on a grill. Real BBQ is ALOT OF WORK!! But for some it is a labor of love that is always worth the effort when you have your guests sit down and take their first bite of pork spare ribs that taste like they're from the best rib joint in Memphis. Pulled pork right outta Boone North Carolina, Brisket that would make a any Texan sit up straight.Raichlen also has other BBQ books, such as BBQ USA, and the BBQ Bible, both are outstanding additions to HTG with more localized recipies, but if you own just ONE gril/BBQ book "How to Grill" is the one.

Some good recipes, but heavily padded, and with some noteable flaws, August 21, 2007
Despite it's popularity as a best seller, I think this book is rather over-rated.

STRENGTHS:
* This book has lots of comforting full-color photographs for the benefit of culinarily adventerous n00bs.
* This books covers a fairly broad array of grilling recipes ... meat, fish, vegetables, fruit ... there's a little bit of something for almost everyone, which is exactly what they set out to do, in order to maximize sales. Charcoal is preferred, but this book is minimally gas friendly too ... but only if your burners are of the front-to-rear variety. If they're side to side, you're SOL when it comes to most 'indirect heat' techniques.
* Some of the recipes are actually pretty tasty, which partially compensates for some of the serious flaws listed below. One standout for me is the whole butterflied marinated leg of lamb (which I've since improved upon). Nice recipe, but too much scallion.

NITS:
* This books sacrifices depth for breadth - in other words, it covers a LOT of turf, but none of it exhaustively or well.
* This book is heavily and gratuitously padded with needlessly repetative and unnecessary fluff. Case in point - virtually every recipe says to start your grill, and then wastes a FULL PAGE repeating, over and over and over again (with the same color photos) how to start and bank a 2 or 3-tier charcoal fire, for direct or indirect grilling. Cutting out that wasted repitition would have left room for (I kid you not) at least 33% more recipes, for the same page count. Can you say "RIP OFF" ? I knew you could.
* The photographer they hired is a cheater, and a gimick-hound, and nothing irks me faster than photographs (and cookbooks that use them) that lie and deceive. Case in point - if you look any almost any of the close-ups, you will spot right away that most of the grilled items were BAKED (not grilled) off camera, and that the food photographer merely made them APPEAR grilled by branding them with hot wires, and then laying them on a stone-cold-never-before-used grill. There are, however, a few very helpful sequences ... such as the one on how to prep and grill a whole baby lamb (something I'm looking forward to attempting sometime this coming year).
* Some of the recipes are just plain absurd. I mean come on - what [...]-retentive cook is going to butterfly a dozen hot dogs, stuff them with cheese and jalepeno slices, tie them closed, grill them (somehow without making a total mess), and then de-string and serve them before the cheese hardens back up again ? HELLO ?

MMMMMMM.... gooooooood!, October 9, 2003
I love it!!! I've always thought of myself as a grill master. I was the guy you see at every cook out with a drink in my hand next to the grill telling the cook what they're doing wrong. Boy I'm glad I've never had Steven over to my place for a cook out. He would have laughed himself silly. He lets you know how to grill correctly so some jerk like me doesn't hassel you when you're behind the grill. Very good buy and a great gift. Grilling rules!!!

great graphics, sure-fire recipes, lots of solid info, July 9, 2002
I've got a bunch of grill books, some fancy, some basic, but this one is the best I've seen yet. Steven Raichlen has been around the world gathering an incredible amount of grilling/barbecuing knowledge. But what's knowledge without application? It's all in the book. I've made several of the recipes from How To Grill including the bourbon brined pork steaks, mustard crusted T-bones, brazilian shrimp and yes, beercan chicken. It's hard to imagine life before beercan chicken. All recipes have been simple to prepare and wonderful to eat. The step-by step photos are enormously helpful. Congratulations to Mr. Raichlen and his photographer, Greg Schneider, for making such a foolproof book that you'll use alot. The Barbecue Bible is good too. It includes more exotic recipes and examples of world barbecuing, but not many photos or illustrations. ... Read more

Editorial Review

Everything a griller wants to know in the most complete grilling technique book ever:
Five keys to grilling great steak
The right way with baby back ribs
What to do when flare-ups happen
The way to smoke a turkey
Five secrets for perfect fish every time
Simple ways to check for doneness
Getting great results with your smoker
The way to handle foods that stick
Working burger magic every time
Over 1,000 step-by-step photos
More than 160 delicious new recipes
Dozens of rubs, sauces, marinades, and more

What is Weber's Way to Grill? Well, first of all, it is not just one way to grill. It is not about absolute right and wrong when it comes to issues like gas versus charcoal, direct versus indirect heat, or grilling with the lid on or off. Webers Way to Grill includes and embraces any way to grill so long as it works. And what works best is paying attention to culinary details. There is a big difference between winging it and paying attention.

Thats the point of Weber's Way to Grill. That's why this book includes so many how-to photographs and explanatory captions and detailed recipes. The emphasis here is on paying close attention. Its about learning how and why certain ways work well, so that you can move beyond the limits of winging it. Great taste lies in the details. Just pay attention and enjoy a new level of grilling success.

... Read more

Reviews

You will love this cookbook!, January 22, 2009

Who would have thought the Big Book could be replaced?, January 26, 2009

Best Book Yet From Purviance & Weber!!, March 7, 2009
As all true grilling afficiandos know, this is the fifth book that Jamie Purviance and the Weber folks have produced that is chock full of recipies and grilling tips to maximize the quality of what we cook on the grill. The first four, "Weber's Art of the Grill", , "Weber's Big Book of Grilling", "Real Grilling" and "Charcoal Grilling are all in print, are reasonably priced and are avalable here at Amazon.com. IMHO, all belong on the cookbook shelf because of the quality of the recipies, as well as the simplicity of preparing them.

So, why buy this book? There are several reasons:

RECIPIES
Nomatter what else is in a cookbook, if the recipies aren't capable of producing goodies that excite the palate, are overly complex or overly time consuming, the book is of questionable value. "Way to Grill" is full of flavorful, simple recipies which address nearly every conceivable type of food, including veggies and desserts. There are also recipies for rubs and sauces which experienced grillers know lie at the heart of flavorful foods.

DETAILED "HOW TO DO ITS"

Want to know how to butterfly a flank steak or a boneless leg of lamb? Want to know how to do various meat rollups just bursting with flavorful fillings? Under the heading of "Way to ...", there are over 300 examples of techniques such as "Way to Rotisserie a Chicken", "Way to Bone a Prime Rib Roast", "Way to Pickle Onions", "Way to Dry Brine a Turkey", etc. The detailed photos and texts accompanying these "Way to ..." entries are hugely informative, and, IMHO, are worth the purchase of the book for themselves alone. But, as noted, there are all those fantastic recipies.

MANAGING FIRES

Grilling is different from indoor cooking, because the griller is working with live fire. Jamie has covered every detail of managing the fire from start to finish, with necessary focus on the safety aspects of fire, fuels, etc.

ORGANIZATION

It is obvious that a lot of thought and effort went into the organization and layout of this book. Recipies and other information are easy to find and clearly expressed.

It should be noted that all of the previous Purviance/Weber books have played to rave reviews. if you check the reviews here on Amazon.com, you will see that all have gotten consistant five star ratings, and for good reason. Anyone, from a novice to the most experienced grillers, can produce consistantly excellent meals from the recipies contained in this book, and the others in the series as well.

In his preface, Jamie notes how his grilling techniques have evolved over time. I suspect that is true for many of us who "fire up" year round. But some prospective buyers of this book may be considering a first foray into grilling or barbecueing. For those folks, my advice is to take the plunge; start with something simple, like a burger. One bite and self confidence soars.

For more experienced folks, get the book for the "Way to ..." stuff, as well as the recipies.

Because I grill year round, even in our harsh Northern Michigan winters (I did ribs for my visiting sons a couple of weeks ago when the temp was in low single digits and snow was heavy), our home tends to be a popular gathering place. Folks just plain like good food with that just off the grill flavor. I know this from experience, and I am just as confident that folks who buy and use "Way to Grill" will experience the deep personal satisfaction of placing flavorful food in front of friends and family.

They keep getting better, January 27, 2009

A "must-have" for anyone new to grilling, March 10, 2009
Chef, journalist, and nationally acclaimed grilling expert Jamie Purviance presents Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling, an all-around how-to cookbook jam-packed with more than 160 recipes, dozens of marinades and sauces, and an immense amount of tips, tricks, and techniques for grilling everything from steak to baby back ribs, turkey, fish, and more. Over 1,100 photos illustrate every stage of the techniques, making Weber's Way to Grill easy to follow and use, regardless of personal grilling experience. Weber's Way to Grill is a "must-have" for anyone new to grilling, and even veteran grillers are sure to acquire new, useful and delicious ideas!

Best cooking book currently available - period!, March 21, 2009
I have a great collection of cooking books, from Ramsay to Flay. But I have got to tell you this is the best. It is thick and absolutely full of pictures and step by step guides.

I recently replaced my gas grill with a charcoal one. This book has invaluable information about grilling techniques and ways of arranging the coals etc. However this is not just a book for charcoal grill owners. Everyone with an outside grill should own this book. The recipe's are varied and there are plenty of them too.

The pork tenderloin with cherry chipolte glaze is really tasty! I can't wait to try the Argentine beef skewer recipe tomorrow night.

Like None Other. Outstanding!, March 5, 2009
Jamie Purviance's new contribution to intelligent grilling and barbecuing arrived yesterday and it is stunning. Absolutely stunning. There are over 1100 full color photographs, many arranged in storyboard format to demonstrate technique instead of the usual practice of explanation, in sometimes lengthy language but always in vague sketches or unfocused snapshots. I always hate reading about a dish in a grilling book but never seeing what it looks like; that's okay for menus but not cookbooks. Thankfully, that's not the case here. I was amazed to see Purviance captured in many of the photographs that illustrate how to prep foods, arrange the charcoal, position the meat, and the like. Clearly this important task wasn't neglected; it wasn't assigned to a model to imitate what a chef does--Chef Purviance actually performs these tasks! That kind of honesty we all need from a cookbook.

Like the visual style of the book, the writing is clear and uncluttered with jargon. I would say that Purviance has done it again-this is his fifth book on grilling, I believe, and they all have been marvelous-except that this one elevates the whole genre of grilling and barbecue books. It is a genre-buster. Hardly a secret, grilling and barbecue books are notoriously weak on preparing their readers for, ironically, their preparing to grill. Sure, many grilling books explain temperatures and methods, but never the prep work necessary for successful grilling. If they make the attempt, it's uneven and selective. No doubt the reason for that absence is the enormous time and expense such a commitment would require. Well, Purviance and his team of mighty food stylists and photographers have pulled together a production that no other has: a readable, sensuous account of how to grill and smoke the foods we most want to tackle--preparation, production, presentation--but simply don't know how. Do you know how to grill pineapple upside-down cake? What about grilling broccoli? What's the secret for keeping pork tenderloin moist on a rotisserie? Purviance removes the guesswork with a playful, energetic conversation with grillers, both seasoned and novice.

It's another freezing day here, with furnaces blazing and windshields being scraped. Nevertheless, Purviance's WEBER'S WAY TO GRILL: THE STEP-BY-STEP GUIDE TO EXPERT GRILLING has given me the moral courage to conquer the cold and start the grill with that new recipe I circled on page 101. I will be following his step-by-step prep work, however, from my warm indoor kitchen!

Decent BBQ Cookbook, March 8, 2010
Weber's Way To Grill Cookbook by Jamie Purveyance is a decent BBQ cookbook. The book focuses on more on grilling than BBQ. There are far more hot and fast recipes than there is slow and low recipes. My favorite sections of the book are the few that are focused on the Weber Smokey Mountain Cooker.

I have cooked a few of the recipes so far, all of them Weber Smokey Mountain Cooker focused. My favorites are the rib recipes. I have cooked both baby back and pork spare ribs they both turned out very good. I have attempted the recipe for pulled pork sandwiches twice and have not ben impressed either time. Part of my failure on the pulled pork, pork shoulder, recipes my be my rookie BBQ skills or my meat selection. The rubs outlined in Way To Grill taste very good.

Many of the recipes in Way To Grill are Grill focused and they all look very appetizing, but I have only tried one, a hamburger recipe that turned out to be amazing.

Weber's Way To Grill includes many BBQ techniques that are very helpful. Purveyance discusses lighting charcoal, controlling heat, types of cookers, and more. I have found the barbecue techniques very helpful.

Overall Weber's Way To Grill is a good reference BBQ Book that will be more useful to the novice than the experienced BBQ Pitmaster.

I give Weber's Way To Grill 7 out of 10 ribs.

CQ

[...]

Super Grill Book, April 27, 2009
I've managed to purchase almost all of the Weber Grill books and find this one to be a compilation of many great recipes and provides great tips for grilling meats and vegetables. A handy book to plan your meals by.

YOU WOULD BE HARD PRESSED TO FIND A BETTER BOOK ON GRILLING., June 27, 2010
After years of turning out some of the best meals imaginable and creating meal after delectable meal, I figured that my wife had more or less paid her dues. I have always cooked; love to cook, but to be fare and honest, the burden of planning, preparation and serving had always fallen on her shoulders. After so long, did you realize that simply planning meals, day after day after day can become quite a burdensome chore? Anyway, a few of years ago I began taking over more and more of the cooking chores. We have reached a point now that I am the primary cook and more importantly, the primary planner of our meals. At least 60 percent of all the cooking that I do is done on one grill or another.

This review is on Weber's Way to Grill but in reality it is also on two other grill cookbooks, Weber's Big Book of Grilling and Weber's Art of the Grill: Recipes for Outdoor Living.

Now I have quite a number of cookbooks and a goodly number of them deal with grilling. I want to state right now that I have seldom met a cookbook that I did not like or learn something from. As an example, I love all of Bobby Flay's books covering this subject. I have learned much from them and have added many recipes to my arsenal. Flay though often times includes ingredients such as spices, herbs, cuts of meat, etc., which are not only difficult to find in our area, but are rather expensive. I am one of those people that is more than willing to fork out money for spices and such that are necessary and enhance dishes, but some of his stuff is simply not what I use with my everyday cooking.

Anyway, as far as the work being reviewed here, this is by far one of the best I have used, and one of the volumes I put into constant use. Now I will tell you that I do use it in conjunction with Weber's Big Book of Grilling. Between the two I have yet to come across a situation that I could not handle. I would be hard put to tell you which one of these books to purchase first.

This book, the actually one being reviewed here, gives you a concise step-by-step guide to your grilling needs. (Just as the subtitle tells you). It contains over 1,000 step by step photographs and well over 160 different recipes, many to most of which I have tried and have yet to have a failure. One of the sections I found most valuable is the one on sauces and rubs. My wife and I are big on sauces and this work was loaded with good and tasty ideas.

The book is broken down into various sections which include:

Grilling Basics (Many of these comments are indeed basic, but I find a review from time to time is helpful).

Red Meat (Plenty on preparation, rubs and sauces)

Pork

Poultry (one of our favorite sections)

Seafood (The techniques here are worth the price of the book alone)

Vegetables (A section is constant use in our household)

Fruit

Resources (cooking guides for just about everything are found here)

The question always comes up as to which of the two books to purchase first; Webers's Way to Grill or Weber's Big Book of grilling. I will reluctantly stick my neck out here and recommend the one being reviewed here. I think perhaps it is just a bit more instructive that the Big Book. Really though, I would hate to be without either of them. The third book mentioned at the beginning of this review, Weber's Art of the Grill, is a great book, but mainly filled with recipes and not technique. I would hate to be without it too, but if I had to give up one, it would be this one.

Another consideration that should be made is that the book being reviewed here, Way to Grill, leans more toward the charcoal grill and less toward the gas. Techniques can be easily adapted for both but the Big Book tends to address both methods more than this one. As I use both charcoal and gas I have the best of both worlds here.

Anyway, if you are a beginning griller, an expert at the art, or as many of us, somewhere between these two extremes, this is most certainly a book you need to have on your kitchen shelf.

Don Blankenship
The Ozarks
... Read more

Editorial Review

Since 1973, the McLemore family business, Masterbuilt, has developed cooking products and recipes to make your life simple. "Dadgum That's Good!" brings you more than 125 professionally-tested smoking, grilling, frying, boiling and steaming recipes, including 16 of John McLemore's signature recipes. Plus you'll find tips on: how to choose cuts of meat, fish, and poultry, keeping your pantry stocked with essential items, and getting the most out of your ingredients. Although particular products in this cookbook are recommended, you can make these recipes on products you already own. ... Read more

Reviews

Taste Bud Delight, November 9, 2010
Excellent book with pictures of food. Love the additional tios for the masterbuily as well. Have purchased fryer and it steams,grills,smokes as well. Would suggest the purchase you won't be disappointed. Yes the book is for the fryer and masterbuilt smoker.....but that's what I own.

Dadgum, It's Good, November 10, 2010
Love this book. High quality. Fantastic pics of each recipe. Simple ingredients. Worst thing about the book - having to decide which recipe to try next!!

Good Selection of Recipes, November 25, 2010
This is a very good companion to the Masterbuilt Turkey Fryer (plus boiler and steamer of stuff). Very detailed "how-to" suggestions for frying, boiling, and steaming ... plus some additional Dadgum good recipes for smoking chicken, Boston butt pork, and such. Recommended for a good read and good cooking. The only problem is to let guests see the book ... they'll start hinting for an invitation back when I try "such and such" from the book. But that's really a good thing.

WOW! This cookbook is the BEST!, December 8, 2010
I love this book!I love the recipes and photos! I have made the smoked prime rib (to die for), mediterranean pepper salad and the salmon chowder (I cheated and used store bought smoked salmon). I'm not an experienced cook, but these recipes made me a hero. I'll be giving this book as gifts for sure.

Love that Southern cooking!!!, December 17, 2010
The recipes all look wonderful. The photos are so great, it feels like you could just eat the page (but I think I will try cooking the food instead).

I love the frying recipes and the steaming recipes. Now all I need is a way to convince hubby I need a smoker and the circle will be complete.

It is great to have some good ol' Southern recipes.

Simple Recipes with Amazing Pictures, December 9, 2010
I have been cooking for a long time and there are two things I look for when shopping for a new cookbook, easy to follow recipes and pictures of what the finished recipe should look like. The recipes in this book are very easy to follow and the pictures make me hungry just looking at them. I would recommend this book to anyone who likes to cook.

Only good if you want to buy special machines., November 8, 2010
I stumbled onto this book and thought it would be an interesting gift for my son in law but I was very surprised that the book seems to be limited to recipes for one type of grill and one type of smoker and nearly half of the book is about a turkey fryer. My son in law was born and raised in Texas and has a real grill, nothing like the electric one these recipes are for.

Amazon should update this book page to more clearly state that this book requires certain machines to use. All it and all the cover says is that the recipes are for grilling, smokeing, frying, boiling and steaming. Even the boiling recipes are written with directions to be prepared in a turkey frying machine! Boiling on the stove works just fine for me and pretty much the rest of the people in this world.

I am sure some of these recipes could be figured out to cook in more normal ways but the way things are written, this seems more like a book of advertisements for machines than real recipes. ... Read more

Editorial Review

Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que.

The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes.

Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.

The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.


From the Hardcover edition. ... Read more

Reviews

Buyer Beware....., May 24, 2009
The recipes in this are great...however be careful...there are some serious printing issues. For the famouse sock it to me cake it only calls for 1/4 cup of flour (I did some searching on foodtv.com and it is suppose to be 2 1/4 cup of flour. Also for the glaze it only calls for 1/2 a cup of sugar which is way off and the glaze is VERY runny....I have not tried other recipes yet. So BE CAREFUL!!

The REAL deal......................., May 30, 2009
Before giving an opinion on the contents, I have to qualify this by saying that I met the Neely's at our downtown bookstore for their signing of their first foray into publishing. This incredible couple is truly the REAL deal...........you wanted them to come by your house and visit. They made you feel that you were the only one there; they were so kind, gracious, and sincere; THANK YOU! What you see on TV is exactly that same warm and welcoming embrace that you receive in person. You just can't picture them apart because God knew them for each other.


This book is a concrete affirmation of the love of marriage and the bond of family. It isn't just a cookbook; it is a proud weaving of the Neely family, both as a couple and as a restaurant business. You are welcomed into the humble and touching story of William and Lorine Neely; their struggles and challenges in life and how they instilled the work ethic into their five young sons and daughter. Those very same work ethics would become the basis for building the business and food empire that we have come to know and love and appreciate as Neely's. How Pat and Gina came to be completes the story circle.

After a most gracious and heartfelt introduction from another great Southern gal who we all know and love, and whose sons discovered this great family, Paula Deen, we are given two versions of the wonderful story of love and life, each by Gina and Pat themselves. You'll feel the warmth and love as you read the tale of how two young kids, kindred spirits since highschool, came into their own, and finally got married. Photos are many and scattered about so that you can place the names and faces and dates together as you visually "read" their story.

There are over 272 pages in this book; needless to say, the sharing of recipes are great and gastronomical so here is the table of contents with a glimpse into each section. Remember, there are a whole bunch more recipes in each part that will make your tastebuds do the happy dance.....................

PAULA DEEN'S FOREWARD

GINA'S INTRODUCTION

PAT'S INTRODUCTION

THE REUNION: Pat & Gina's story of love and marriage after several years

NEELY KNOWLEDGE (The basics of true Southern cooking but also the Neely secrets like BBQ Seasoning, BBQ sauce, Mom Lorine's Brown Gravy, Gina's Perfect Rice, and Crusty Cornbread: you're not in the South if this isn't on your plate!)

HOG WILD: MEMPHIS STYLE BBQ (A mini history of this BBQ style)

TONY'S TIPS (Brother Tony's guide to grilling, woodchips, grilling temperatures, and how to purchase the perfect meat)

GETTING A NEELY-STYLE PARTY STARTED (Caribbean Rum Nut, Warm Artichoke and Collard Greens Dip, Pimento Cheese Melts and the GREAT story in Madrid, dipping sauce, and shrimp)

SOUTHERN SOUPS AND STEWS (Chowder, gumbo, chili, and stews)

REFRESHING SALADS (Spinach Salad with Bcaon, Blue Cheese, Pecans, and Cranberries, a Neely must-have: Sweet and Spicy Slaw, Potato Salad, and Bean Salad)

STICK-TO-YOUR-RIBS SIDE DISHES (Corn, Okra, Kale, Fried Green Tomatoes, Collard Greens, Ham Hocks, and Sweet Potatoes)

DIG IN: SOULFUL ENTREES (The foods that are a visual and gastronomic tale of Pat's childhood, and like all of us, bring back warm and happy feelings and memories that nothing else can..................BBQ Potatoes, BBQ Spaghetti, Fish, Ham, Pork Chops, and Chicken: oooh.....which way to make it?!)

SHOW-STEALING SANDWICHES (Veggie, Pork, Catfish, Hamburgers)

DESSERTS (Brownies, Cookies, Pies, Fruit Desserts, Pudding, Bars, Cakes)

SLEEP LATE BREAKFAST (Oh the biscuits!! Doughnuts, Pecan Rolls, Muffins, Eggs, Waffles, Hashbrowns)

SOUTHERN LIBATIONS (Lemonades, Margaritas, Sangria, Juleps)

AKNOWLEDGEMENTS (One of the best parts of this book)

INDEX of RECIPES

I noted that another reviewer caught a possible error in a recipe; I haven't gotten to that recipe yet but one of the great avenues of modern times is the Internet. I think I'll send an email to find out or I might just give one of their restaurants a jingle. I'm sure they would be able to find someone to clarify this for us; I'll add an addendum when I find out.

This is a cookbook and labor of love in which much heart and soul has been put into the effort. Stuff happens. Enjoy the purpose and joy of this tome; be well; be happy! Peace!

Addendum (June 18): Blessings to all!! I finally got my act together and got the "Sock It To Me" cake recipe question answered; I used 2 email sites to ask for some clarification, but I wasn't able to get an answer so I called their corporate office and the woman who answered was most kind, gracious, and helpful. The cookbook recipe does call for 2-1/4 cups of cake flour, not just the 1/4 cup as listed in the book. I also purchased the first season DVD of "Down Home with the Neely's" cooking show from their website (Amazon doesn't carry it) and the recipe ingredients/measurements for many of the dishes prepared on TV are different than the way they are listed in the cookbook. My opinion on this difference is that I am assuming that because of time constraints, production schedules, etc that the TV recipes are altered a bit to fit the timeclock. BUT..........regardless of how you make the recipes, they all are VERY deelish! My opinion is that making the "Sock It To Me Cake" per the TV recipe version was a bit tastier in that it calls for a box of Golden Yellow Cake mix (there is a cute story about this particular ingredient that Pat talks about on the show), whereas the cookbook uses cake flour. Either way, it was delicious, but the TV version made my tastebuds dance just a wee-bit longer. So there you go. Peace!

I Really Wanted To Love This Book, July 3, 2009
My plan was to make dinner on 3 July to last through the 4th of July. I cooked the Collard Greens, Spicy Chicken, Cheesy Corkscrews w/Crunchy Bacon Toppings and the Broccoli & Cheese Cornbread. My warning sense went off when the book's recipe called for 1/4 cup of salt and 1 cup of sugar in only 3 cups of water but I ignored it (and if collards are naturally sweet, why add so much more sugar?). Even with me adding additional water, I still felt the meal was high on the salt content for the collards and the Mac & Cheese. The Spicy Chicken and Cornbread were ok, nothing to call home about. I'm not sure if the issue in my case was measurements being off as other reviewers have stated for other recipes or just incompatibility between the Neely's taste and mine. Either way, even though I love the show, I cannot recommend this book. Please understand that this is based on only personally trying 4 of the book's recipes but adding in the other recipes with measurement issues (confirmed with visiting Food Network) listed on this site, I have to give it below a below average grade.

Something Missing in Translation, June 10, 2009
I must first say that I am a huge fan of Food Network and most of its programs. I remember watching the premiere of the Neely's cooking segment and immediately thought, "I can't wait for their cookbook to come out!" A few years later and here we are...

It is hard to articulate my disappointment in this book. As another reviewer has already noted, some of the measurements are not correct from the show and food network's website. This can be especially troublesome when baking!

Also, I didn't really appreciate the lenghty introductions. We get an introduction from Paula Deen...and introductions from Pat Neely and Gina Neely, as well as information on their backgrounds and how they met. While this is sweet, I found it a bit unnecessary for a cookbook. Save it for the memoir!

I also didn't really groove to the photography. I think of cookbooks as such beautiful creations; I adore flipping through a beautiful book with gorgeous food photography and mouth-watering recipes. As you may know (from watching the show), the Neelys have the mouth-watering recipes perfected. However, I didn't find the layout of the book or the photography very interesting or noteworthy. It seemed a bit "same old same old" with nothing unique to it.

While the Neelys' recipes are divine, I don't really see the need to buy this cookbook. Many of the recipes are available on TV or through food network's website. The only reason to buy the book would be for its aesthetic value. Unfortunately, the book looks fairly bland and I don't find it worth the asking price.

I love the Neelys and I sincerely hope that their next cookbook is able to match their wonderfully colorful and charming personalities. They are a pleasure to watch and, hopefully, their next cookbook will be a pleasure to look through.

oh the ribs!!!, September 15, 2009
This is a great southern cookbook to immediately start cooking from! I started with the cornerstone recipes from the book - dry rub, barbecue sauce, slow-cooked baby back ribs, and pickled shrimp just to change things up. I had never slow-cooked ribs before, and the Neelys 3 1/2 hour recipe worked perfectly on my gas grill, resulting in low, slow tender, delicious baby backs. These ribs, with their BBQ sauce, were so good my wife even picked them up with her fingers for the first time. The book's format is folksy, warm and inviting, with nice dialogue between Pat and Gina, and attractive pictures.

If you're looking for a southern cookbook for your collection, I can't imagine being disappointed with this one.

awesome cookbook, November 29, 2010
Beautiful cookbook with lots of photographs and family history. Super recipes throughout. I have purchased for gift giving and now I want one too!

Down Home with the Neelys, November 7, 2010
I love this book the recipes are easy. My favorite is their seasoning recipe I have put it on everything and it has done wonders for the food.

great cookbook! Also very family-affirming!, October 11, 2010
I really like how this cookbook combined great recipes with a lot of cute anecdotes and stories about the Neely's family and business.

Expected a little more, September 18, 2010
I watch the Neely's and enjoy many of their recipes. Unfortunately, this cookbook has more of their story than of their recipes. I was a bit disappointed. It is a pretty book if you are a collector or are just a big fan, but I didn't find it to be practical as a cookbook should be. Maybe a follow-up would be designed differently....I hope.

redd, September 18, 2010
Oh well it speake for it self,Down Home with the Neelys:A Southern Family Cookbook,I look at the show everyday,7 days straight. Get all mine cooking ideals from the show. ... Read more

Editorial Review

Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.

An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill.Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun. ... Read more

Reviews

Very good book, but tough to follow up his previous works., May 21, 2002
Although this book sounds a little gimicky, it is still packed with many quality recipes. If anyone has used Raichlen's previous books, you know the recipes produce outstanding results - and this book is no different. I've tried about 12 recipes so far and they've all been outstanding. The Coca-Cola can chicken is every bit as good as the title recipe. (In other words, restaurant quality, or better)

The majority of the book is beer can chicken and its derivatives. And there are quite a few variations on the theme, almost enough to make you forget that this is mostly a book about poultry on a can full of some sort of liquid. Don't get me wrong, the resulting dishes are varied and spectacular, running the gamut from true American barbecue to Asian, to Indian, to Middle East, etc. - similar to his Barbecue Bible. However, you'd better like poultry if you buy this book. There are some meat, fish, and vegetable dishes (and dessert), but it's mostly poultry on a can.

One plus that the author mentions, and most people will figure out, is that even though it is mostly poultry on a can recipes you don't need to stop there. There are so many rubs, sauces, and marinade recipes in there, you can really be creative and do whatever you like with them. Throw in some good tips here and there and you've got a great book.

Call it 4-4.5 stars, simply because the author's previous barbecue books are true 5 star books that are hard to live up to.

Love this book!, November 13, 2002
As a long-time fan of basic "beer-can chicken", I was intrigued by this book and bought it for my husband. Its terrifically original, with lots of unique recipes and variations on the "beer can chicken" theme. (Including recipes for roasting a turkey on a Foster's can and quail on little bitty cans). If you're looking for new and interesting ways to grill, this is a great book.

Easy, quick and great tasting food, July 1, 2003
I became interested in this book after watching the TV show BBQ Bootcamp on the Food Network (try to watch that show if you can, it will help you understand the logic behind the recipes). Now that I have the book and have tried some of the unusual easy recipes I am more pleased than ever. The Beer Can Chicken alone may be the best chicken I've ever had. It's extra juicy and a little spicier than I would have expected but VERY GOOD.

It ok but get the Bigger version, April 22, 2003
This book is perfect as a gift for the griller in the family. But the I bought How To Grill by the same guy. A much better buy, more diverse recipes, awsome photos showing you step by step....

Good Grilling Cookbook, March 14, 2006
This is a handy guide for anyone looking to find new recipes for your gas grill. I love cooking on the grill, and this book provided some interesting varaitions on some old favorites. Not every recipe was 5 star, but none were terrible. I am certain there is something for everyone. ... Read more

Editorial Review

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. ... Read more

Reviews

Fantastic Cookbook--A Must-Own for Any Foodlover!!!, December 25, 2007
Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

Great flavors with restaurant quality results, March 28, 2008
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.

Some of the Mesa Grill at home, December 27, 2007
Having been a customer at the Mesa Grill, I was anxious to read the book and see if I could do some of the food at home. Each recipe has a small note written by the author giving some background or suggestion about it. Each of the dishes have detailed and easy to follow instructions so anyone can prepare them and have it come out like they should. The only problem someone might have is if they do not have access to some ingredients in their local area, but a creative cook can subsititute. A VERY GOOD BOOK, WELL WRITTEN.

Best Southwestern Cookbook, February 13, 2008
I had never heard of Bobby Flay, and regret not knowing about the restaurant on our Vegas trips. We planned a week of dinners from this cookbook, and so far, each recipe has been wonderful and bursting with flavor. You do have to plan on spending some time with the recipes. We have spent an average of 2 hours a night creating each meal (with side dishes), but they have been worth every second. This cookbook is quickly becoming our favorite and we would recommend it to anyone that doesn't mind spending a little extra time creating a memorable meal.

Great cookbook!, March 16, 2010
My fiance' and I spent New Year's in Las Vegas this year. While there, we dined at Mesa Grill for the first time. The food was spectacular--no other word for it other than maybe fabulous, outstanding...you get the point. We enjoyed it so much that we canceled reservations at another well known Vegas restaurant later in the week to dine there again instead. There wasn't a single thing we sampled that was less than pefect. We travel a lot and dine in many wonderful restaurants--Mesa Grill is easily in the top 5 of our favorites list. That being said, when I got home I couldn't wait to order this cookbook and see if the dishes in it were the same or at least very similar to the ones we enjoyed in the restaurant. What a wonderful surprise to find that they are! The pumpkin soup, the pork tenderloin (WOW), the 16 spice chicken, the sauces--everything has just been great. The book has a ton of brightly colored pictures of the food and is very easy to follow, even for someone who wouldn't necessarily call themselves a "gourmet". Some of the ingredients might be unusual but I've found most are easily accessed in my local markets and what I can't find there, I've been able to purchase here on Amazon.com. We are having a great time working our way through this book. I would highly recommend it to anyone who enjoys bold flavors.

If only Bobby came with the book, January 14, 2008
The cookbook has vivid pictures, a great layout, and uncluttered recipes. The beginning section about tequila and cocktails is interesting as well as the snip-its about the restaurant. Some recipes should be avoided for older clientele due to the types and amount of spices/herbs used as they are extremely difficult to digest. It is not an everyday book but if you want to spice up a weekend then it is worth it.

Good Cookbook, November 24, 2007
I just finished the Thanksgiving turkey on the Big Green Egg and it was wonderful. So was the Mango Cranberry Relish. I have tried three dishes so far and they were great. You may have to do some searching for ingredients

Great Chef, Great Book, December 27, 2007
Got this as a birthday present for a friend who we go to Las Vegas with on a yearly basis. We always visit Mesa Grill (Bobby's restaurant at CP Las Vegas) which we love. She did her Chritmas dinner from recipes out of the book and says it turned out great!! The book contains recipes for dishes and signature drinks (the prickly pear margarita is awesome, a definite PD)The book ia a must for any Bobby Flay fan or anyone intersted in good eats!

Great book! Great flavors!, February 13, 2008
I have been of fan of Bobbys for a long time. I was able to eat at Mesa while in NYC last year and the food was amazing. My girlfriend and I still tell people about our meal there...that good. This book provides deductive insight into how he cooks and coordinates flavors. The recipes will have your mouth watering and running off to the store for the ingredients. I have this book on my coffee table to share with friends.
Buy this book.

Amazing recipes, February 5, 2010
Simply a wonderful cookbook. Not a ton of recipes, but oh my, the quality of the ones included in the book! Flay has the ability to combine what would seem to be a whole lot of spicy ingredients with a few sweet ones to produce balanced dishes that satisfy everyone's palate. The Ancho pork tenderloin is one of the best dishes I've ever eaten, and our guests say the same thing. We've repeatedly given this cookbook as a gift, and, months later, hear words of satisfaction in response.

One word to the wise about this cookbook. It's a good idea to collect some of the basic ingredients before you start in on your first recipe. You won't necessarily find ancho chile powder, or a dozen other ingredients, at your local grocery store, and waiting until the last minute before you have that "oh no, what do I do now" moment in-media-recipe is not a good idea. If you're not used to the process, it's also a good idea to get down in advance the basics of cooking with chiles -- soaking, cleaning, and roasting. ... Read more

Editorial Review

Reviews

Easy, Quick and Fantastic, May 26, 2008
I admit, initially I thought pizza on the grill would be a little intimidating. Like how does it not fall through the grates? But Elizabeth Karmel and Bob Blumer know their stuff. The book is layed out great, beginning with step by step instructions for preparing the basic dough to setting up the grill. Also included are several shortcuts which can be used to cut down the prep time without sacrificing any of the goodness!! The recipes are organized and easy to follow. You will be amazed at the wide array of toppings for just about any kind of pizza you can think of. This is definately not your local pizza parlor eats.

The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was.

Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!!

Pizza is a perfect food . . . . . here are some perfect recipes, July 26, 2008
This book is a pizza.

Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings.

Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey?

This book brims with ideas.

Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza.

The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....."

Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker.

I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future.

Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book.

Pizza on the grill?!? Are you kidding me?!?, May 27, 2009
One word... NO!!! OUTSTANDING book...outstanding pizza! Lots of pictures to go with most of the recipes which, I'm not going to lie, is usually what makes me want to try something out. The pictures look great and the pizza is equally as good.

Couple of things... and maybe I'm just not as astute as a couple of the other reviewers, but for one... the indirect heating thing although it sounds sexy didn't work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it's worth, I have an "H" burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped.

Secondly...before you attempt to make any of the pizzas in the book... pizza...peel. ABSOLUTELY essential. [http://fantes.com/pizza.html#peel] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet.

The only downside to these pizzas... and this is minimal as it's worth the effort overall... if you follow all of their recipes / ingredients the pizzas can be relatively time consuming. You can do a simple pepperoni or cheese pizza and be done in the time that it takes the dough to cook but any of the specialty pizzas require some sort of onion marmelade, roasted garlic paste, or SOMEthing that requires about an hour to make. Seeing as you have to wait about an hour for the dough to rise it's usually about a push...is just not Digiorno's 13 minutes in the oven... then again the taste makes Digiorno's look like the slab of cardboard that they used to try to pass for pizza in the school cafeteria.

Nonetheless, my wife and I are pizza on the grill fanatics thanks to this book and I'll probably be gifting it to everyone I know for Christmas this year. It's that good. In the words of Donny Brasco... Fuggetaboutit.

Look no Further, June 18, 2009
I bought the book. It was so good that I then took the class at ICE in Manhattan with the both the authors. They made me a believer. One of the best experiences and one of the best pizza cook books available. Recipes can easily be modified and adapted. Recipes are easy enough that they can be prepared by anyone.

LOVE THIS & Never thought I could do it, May 24, 2009
I love this book. I was shopping in a smallish kitchen store in Sonoma County near where I live and came across this book. Best thing I've bought in a long time. I love it and I grill pizza all the time. I get my dough from Whole Foods, though, and it works out great!

A whole new kind of pizza, November 30, 2008
I have found this an excellent "how to" book that is well organized, thorough, and easy to use. Since I had not made my own pizza, but do a lot of grilling, this sounded like a good idea when I saw the ad. I was not disappointed. The book covers making dough, making sauces and other accompaniments, grilling the crust and pizza, and includes a wide range of unique recipes. Included are selections from the very simple, with two or three ingredients, to the "exotic" with multiple, unusual ingredients.
I have enjoyed every recipe that I've tried to date.
This is actually my second purchase, as I gave my original copy of the book to my brother-in-law, who is an avid cook.

Gourmet Pizza, November 16, 2008
Pizza on the Grill is incredible - recipes are easy, versatile and stunning in taste and appearance. Pizza and a salad becomes a real gourmet meal. I have served these pizzas as appetizers, the main course and for breakfast
from the coast of Georgia to the pink sands of Bermuda. Our favorite chef in Bermuda is now serving grilled pizza at the Beach Club.

The BEST Pizza On The Grill book money can buy. Don't miss this one!, September 30, 2008
I've had a love affair with grilled pizza ever since the publisher, The Taunton Press, sent me Pizza On The Grill for review! If you've never tried grilled pizza before, make sure you buy this book first. It'll save a lot of headaches and burnt pizza if you know what you're doing before hand.

This book is amazing! It not only has 50 or so pizza recipes - everything from Pepperoni Pizza to Very Berry Dessert Pizza - but it also has another 50 plus recipes for dips, salads, pestos and pizza sauces. But don't forget the most important recipe, the pizza dough! The recipes conclude with a "Drink This" suggestion, pairing not just wine, but beer, smoothies, ice tea and even a cold glass of milk with your pizza!

Elizabeth Karmel and Bob Blumer do an excellent job of teaching the novice all the way up to the most experienced pizza maker how to grill pizzas the right way. It took me a few times to master the timing, but once I did, I was hooked for life! Once you've had Pizza On The Grill, you'll never go back to boring oven baked pizza again! Trust me! It's that good!

Elizabeth and Bob - Kudos on a great cookbook. It's now my one-and-only "Pizza Bible"! You Guys Rock! If you're ever in my neck of the woods, stop over and I'll do the grilling! You can bring the wine...we love Shiraz!

Delicious Grilled Pizza!, March 6, 2009
I primarily bought this book for the technique for making grilled pizza. The process is well documented and photographed and worked perfectly. I have never had better pizza!

Finally a Great Book on Grilled Pizza, February 15, 2009
Pizza On The Grill is the book I have been looking to find for a long time!!! Pizza is so easy to make especially on the grill and with the expert guidance of Elizabeth and Bob it turns out a wonderful finished product. The pictures throughout the book give you a visual as well as many different ways to obtain flavor beyond belief.

Thanks guys for a long overdue book that I am sure many will enjoy for a long time.

Jamie ... Read more

Editorial Review

Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner. ... Read more

Reviews

Meat Smoking and Smokehouse Design, May 10, 2006
I had recently the pleasant plessure of reading a new book. Meat Smoking and Ssmokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.

As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.

Signed
Othmar Vohringer
Master Butcher, B.C. Canada

Smoking and Smokehouse design, May 1, 2006
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smokeing meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommed this book to the serious smoker as well as the beginner.

Best Book on Smoking out there, April 23, 2006
A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.

BEST Publication for SMOKING MEAT I have EVER READ!, April 24, 2006
WOW!

BUY THIS BOOK if you want to learn from a true "MASTER" of smoking.

I have been smoking my own meat for 26 years, and recently
purchased this book written by the Marianski family just to compare notes with my methods. I WAS SHOCKED at the depth of
information the authors offered in this SPLENDID BOOK. I must admit, I learned more about meat smoking reading this book from cover to cover in 3 days than in my 26 years of hands on experience had taught me, just blew me away that a book written on a subject I thought I knew like the back of my hand TAUGHT ME TECHNIQUES ON SMOKING MEAT THAT I HAVE NEVER SEEN ANYWHERE ELSE!
This covers every possible aspect of Smoking Meat from preperation to building a first class Smoker with over 50 photos and very detailed diagrams that cover ALL the bases.

Buy this book, you cannot afford not to!

Great book on making quality smoked products, April 27, 2006
Smoking temperatures, cooking temperatures and all rules and tips are presented here without one waisted word. Very practical, straight to the point approach.

Second part of the book about building smokers is really magnificent and the information on fire pit design and the ways to control temperatures when burning wood is simply outstanding.

Good To Go, February 6, 2007
If your a rookie like myself or someone with some smoking/curing experierience this is a must have book. Everything you need to know about all aspects of smoking/curing. From how to build a hasty smoker or (low budget) in emergency situations to some state of the art smokers. With several illustrations on how to build. The good thing about the book was if you were still in a confused state after reading you could go to the website and read through some of other recipies, then it becomes more clear how to get things done.

Excellent book for novices and experts alike, September 22, 2007
This is a great book on making quality smoked products. Even though a lot of technical knowledge is covered here, I still found it easy to follow when I was starting out (especially because the text is well written and supported with numerous illustrations). Smoking and cooking temperatures, as well as all rules and tips are presented and explained without a single wasted word; a very practical, "straight to the point" approach. I particularly like the excellent chapter on cures, nitrates and making brines using tables; it contains frequent references to the US standards for nitrate limits, cooking temperatures and recommended strengths of different brines in degrees, which is incredibly useful.

The second part of the book about building smokers is also outstanding, and the information on fire pit designs, baffles and smokehouse burners is simply magnificent.

Overall, this book strives to instill the confidence to take curing and meat smoking processes into your own hands and not have to rely on random recipes from the internet. In this, it thoroughly succeeds.

Links, October 1, 2007
Links to internet sites for suppliers at the end of the book were particularly helpfull. All were current links.

great for smokehouse design-recipes need work, January 30, 2008
I bought this for my husband for Christmas and we were both very impressed by the detailed information of smokehouse design. We were disappointed however in the fact that the authors are so pushy in their enthusiastic use of nitrates in the recipes. We wanted to smoke our own meat for the very reason of avoiding these chemicals and no alternative recipes are given for smoking meat without them.

Good Info, but not what I needed for my area, February 1, 2010
I will say that this is a fantastic book. But without taking anything away from the book, I found out that the techniques of this book are for use in much colder county than I am in. I was hoping to learn how to smoke more naturally witout the use of nitrites, but that seems to not be belief of this text. I do not know if there are any alternatives to nitrites, but I will research to find out. If there are, then the book should add it on next release.
Although I cook a lot, I had quite an awakening reading the food handling information found in this book. That information makes the book a valuable source of information on its own.
I just wish I were in a more northern latitude rather than the tropics where proper smoking technique cannot be done. ... Read more

Editorial Review

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."

In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book. ... Read more

Reviews

You are set for 10yrs of recipes!, June 11, 2010
I bought both this book and his How to Grill from Costco at $13.99 each. While How to Grill is more about basics (my husband has already improved his technique after reading it), this book brings you to a totally different level.

1. Unlike other books that have recipes require 10+ ingredients, some of which are often overly sweet and over powering, the recipes in this book normally involve only 5-8 ingredients, very manageable. A lot only have 2 ingredients! And the flavors are diverse.

2. The book also offers great knowledge and insight about food, bbq and cooking in other parts of the world. For example: why eggplant is naturally suited for bbq, Japanese 'less is more' philosophy, Jamaican's typical seasonings, Latin American food's typical sweet and salty flavor. For a person like I, who doesn't always follow recipe and like to mix and match, I feel that I am equipped to create my own flavors/recipes based on the insight offered by the book.

My only complaint is that the book can improve on organization and logic. For example: the pork chapter spans from page 191 to Page 264. With so many recipes packed in this chapter (and in other chapters), it would be nice to have an index either within the main index or in the beginning of the chapter that shows: name of recipe, country and page number. Also, I am not sure I have deciphered the logic behind how the recipes are placed within each chapter. Again using pork chapter for illustration, recipes switch between US, Latin America, Germany, Uruguay, US, Latin America, Asia. This makes the navigation a bit challenging.

However, I will not let these two points deter your desire to own the book. This book is great to own and to give as a gift. Your bbq friend will be grateful to you for years to come!

Update: after owning both books for a few weeks, I upgraded the book from 4 star to 5 star in spite of my minor criticism. We have tried new recipes and fine tuned our grilling techniques (direct vs. indirect, smoking). We loved it.

*His best work yet - deserves an award*, May 4, 2010
WOW - A plethora of cooking techniques, the recipes sound great, and he takes you on his culinary journey by doing an intro into each country he visited. Great piece of work. This book will take a long time to read - it is so packed with great information you will not want to "pass" on one recipe.

What is it about this author's book?, May 25, 2010
...that stands out in a sea of similar books? This book has the authenticity, excitement, and carefully selected writing and pictures that get people fired up about grilling/cooking in a way that sets it apart, almost magically from other similar titles. Having visited some of the countries contained herein, I am drawn in as he "pulls off the covers" of methods for making international favorites. I think it's also his concern for showmanship, like a magician, in jazzing up the reader's cooking that takes some of his books to other levels. If you liked the original Barbecue Bible, or his masterful How to Grill (with all the color pictures), you will not be disappointed. When the Barbecue Bible was re-released with the promise of being illustrated with pictures I was excited because I had learned a lot from the original version; the amount of recipes pictured was disappointing. This has a better balance of pictures, though it would be even better with more pictures (ideally one for each recipe, even if the picture is small) Some people may complain about certain ingredients or too many recipes, but for many people this will be entertaining and informative even if they don't make most of the recipes.

Step up your grilling..., May 24, 2010
Reichlen's hard work and research is a payoff to you. If you would like to step up your outdoor grilling, this is a great book ( along with all his other grilling books). It may take you out if your comfort zone, but I look at it as a challange and as a helpfull base from where I can start experamenting.

King of BBQ, November 18, 2010
I think I own all books that Steven Raichlen has published. This one is fantastic too. I love the personal stories he tells when obtaining recipes etc .. For example the Jerk recipe he obtained from Boston Jerk in Jamaica is awesome and the story was fantastic. I have made the Jerk many time and have served it to my Jamaican friends and they are amazed that I can serve them something that is as close to the real Boston Jerk chicken. I also made couple of other dishes from this book and served it at our block party and each and every one was a super hit. Highly recommend this book to people who love to grill. You will love the variety of recipes in this book.

Excerpted from my July 2010 review in The National Barbecue News, July 27, 2010
It's hard to believe that it has been four years since Steven Raichlen has released a new book. After all, this is an author who was cranking them out pretty regularly. His string of barbecue books started in 1998 with "The Barbecue! Bible". Then came "Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes" in May 2000, "How to Grill: The Complete Illustrated Book of Barbecue Techniques" in May 2001 and "Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill" in May 2002. Raichlen next let a mere 11 months go by before releasing " BBQ USA: 425 Fiery Recipes from All Across America" in April 2003, then came back the following fall with "Indoor! Grilling" in November 2004. Raichlen didn't release a book in 2005, but did come back in May 2006 with "Raichlen on Ribs, Ribs, Outrageous Ribs".

And that was it.

To be fair, there was a new edition of "The Barbecue! Bible" in May 2008. But for an author who averaged a new book every 14 months over a span of eight years, this has been a long quiet spell. But now it's over. Raichlen has a new book out - "Planet Barbecue!: 309 Recipes, 60 Countries" ($22.95, Workman Publishing, 639 pp.).

If you're familiar with Raichlen's style then this book will be familiar to you. But that's not to say this is same old, same old. For while this book will certainly stir echoes of "The Barbecue! Bible", this book is more like "The Barbecue! Bible" on steroids. There are more recipes and more countries visited. There are loads of full-color pictures and graphics. But perhaps best of all, there are more stories and telling a story is truly Raichlen's strength. Whether he's discussing Jamaican barbecue or talking about Haj Brik, the grandfather of Moroccan grilling, Raichlen's skills shine the brightest when he is telling the tales of his travels. And in "Planet Barbecue!", you get 600 pages plus of interesting stories and great recipes to boot.

By the way, want to know what Raichlen has been up to for those four years? He's been busy penning his first novel! The book is reportedly close to going to press and we'll keep you posted on details here as they are available.

Great gift for the guys, May 17, 2010
Bold, colorful pictures with just enough detail. Perfect gift for the man who doesn't want to read a lot of details, and at the same time, the entire cast of friends and family benefit from resulting effort. Looking forward to 4th of July! ... Read more

Editorial Review

A trailblazing chef reinvents the art of cooking over fire.

Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.

The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
... Read more

Reviews

Seven Fires is a Masterpiece, May 28, 2009
Before I describe this book, there is something you need to know about me. I am not your usual "grill guy". To the contrary, while I have grilled my entire adult life, it was a technique that I never took too seriously. I'm an excellent all around cook, so the grill was just another one of the tools in my arsenal.

However, my real passion is traditional, hardwood smoked barbecue - something that you really can't buy at a restaurant or make on a grill. It is a unique blend of art and science that is slowly being replaced by gas fired cookers that sort of flavor the meat with wood smoke rather than cooking the meat with it. If you have had the real thing, then you know the difference. Words alone will not describe it.

Because of this, the grill to me was only another tool based on inferior fuel sources. Gas versus charcoal? Who cares, there is nothing that special about the taste of either. They both allow you to keep your kitchen cool, be outside and get grill marks on your food. Sorry, I don't feel the magic.

This was my stance until a week or so ago when I caught an article in the New York Times about grilling with wood. The article really brought the whole problem I had with grilling into focus - grilling with gas or charcoal doesn't really add that much desirable flavor. But grilling with wood ......... that is something I could work with. In the article, they made brief mention of Francis Mallmann's new book Seven Fires - Grilling the Argentine Way. They baited me just enough to know that I had to have it because Memorial day was close at hand and offered the opportunity for some experimentation with wood grilling.

I have collected cookbooks for years, which includes a large section dedicated solely to (real) BBQ and grilling. They all pretty much read the same, some good old boy is telling you how to cook meat and make some sides to go with it. Mallmann's book breaks that mold.

First, the book is as much about culture and a passion for food as it is about cooking with wood. Secondly, it is well organized and thoughtful - giving a glimpse to the experience and mastery of the author. Lastly, it is a work of art - beautiful photographs showing not only prepared food, but of the people that enjoy it and the gorgeous land that inspires it. I'm a tough critic of food and books about it, but I can honestly say I found it inspirational. It speaks to the heart first, the stomach second. Passion is the key ingredient for exceptional food.

I read the book cover to cover my first day, used the next day to strategize my cooking setup to utilize the principles and on the third and fourth days we cooked with wood. The recipes are straightforward, have small ingredient lists and turn out just as described. Day One was Pork Tenderloin with Burnt Brown Sugar, Orange Confit and Thyme. Day Two was Chicken Chimehuin (flavored with garlic, rosemary, lemon juice and lemon confit). In a word, extraordinary.

My bottom line: buy the book and be prepared to never see grilling the same way.

If you want to read about my first wood grilling experience and see pictures of the results, visit http://cincyhounddog.blogspot.com/2009/05/hound-goes-gaucho.html

Simply the best book about Argentine cooking available in English, May 24, 2009
"Seven Fires" has to be the best Argentine cookbook available in the English language. For one thing, it's written by a native Argentine, Francis Mallmann, who also happens to be one of the world's greatest chefs. Mallmann has three restaurants of his own, two in Argentina and one in Uruguay. "The Times of London" and "USA Today" have called his restaurants among the ten best places to eat in the world.

More than just a simple cookbook, the first ten pages of "Seven Fires" include brief chapters about Mallman's background growing up in the beautiful Patagonian lake district of Bariloche, and some general material about Argentina.

There is extensive and detailed information to get you off to the right start, including a chapter on "The Ways of Fire", including how to build and light a fire, the life cycle of a fire, how hot is "hot", and things you should be aware of whether dealing with wood or charcoal. Space is given to the parrilla, which is the grill itself (yours may be a hibachi or a Weber kettle, but principles are the same); the chapa, a flat piece of cast iron set over the coals; the infiernillo technique that involves two fires and which the author poetically refers to as "a little hell"; the horno de barro (outdoor oven); the rescoldo, which is cooking in the embers, and the asador method of cooking whole animals.

Separate chapters deal with making Appetizers; Beef; Lamb, Pork & Chicken, Fish & Shellfish, Vegetables, Light Meals & Salads, Deserts, Breads, and Basics (things like sauces and tapenades). There is plenty of variety among the recipes. Sure, the author addresses cooking an entire cow - which the average reader probably won't be doing at home - but don't worry he also talks about making the perfect steak, and many other recipes for beef. He also presents dishes as wide ranging as empanadas, caramelized endive in vinegar, salt crusted chicken, brook trout in crunchy potato crust, and dulce de leche flan or crepes souffl�s with raspberry preserves, and hundreds more. The recipes are generally simple and easy to follow.

The photography is gorgeous. Not every finished dish is pictured, but the book is lavishly illustrated with beautiful pictures of food preparation, food presentation, and breathtaking views of the Argentine landscape.

Written with the US audience in mind, the measurements are non-metric.

This is a beautiful book. It goes far beyond a mere collection of recipes and becomes more of a cultural exploration.

Highly recommended!

This is a quantum leap book, June 20, 2009
You should consider this book as a quantum leap experience - not your 26.th version of the East Tuscan New Flavor Cooking Experience, etc., but something which gives you totally new insights in food preparing. After studying the book and preparing some of the presented dishes, it is for me not so much the "fire" cooking approach, which is for most people who don't have a 20 acre country property at hand (beware of the neighbors) anyway out of reach. Rather, the insightful knowledge transmitted by Francis Mallmann is his methodic approach to "burnt" food, that is, generating taste by controlled burning of food. The interesting take is here, that Mallmann uses burning techniques mainly (or only) with vegetables, but not with meat. In this respect, he advocates (correctly) meat grilling at comparably low temperatures, contrary to the typical (US) American steak house approach (huge cuts, burnt outside and left rare inside, served with mushy vegetables). Almost every aspect of the book documents that this write up entails a compilation of decades of professional experience and tinkering with food, and the recipes are very well adapted for home cooking (some upgrading in Lodge cast ironware required, although, and anybody with a professional grade exhaust system is at an advantage). I am, however, not of the opinion that the recipes are "easily" to be followed. In spite (or even because) of the simplicity of the arrangements, the home chef must have excellent execution skills to deliver. All in all, a fantastic book. Thank you, Francis Mallmann, for passing your collected wisdom on to us.

The pleasure of reading about food as well as eating it, July 2, 2009
I do not anticipate cooking a complete side of beef, but because of writer Peter Kaminsky's wonderful prose I have experienced the even greater pleasure of imagining such a spectacle - without the slaughter or clean up. Seven Fires achieves art by describing meat and fire in a myriad of ways that evokes wonder and inspires action. The Argentinian recipes, even the one for half a cow, are accessible to any backyard grill man or woman, and conjure majesty and competence from planning and cooking a meal out of doors. No other writer of food and cooking - or any other subject for that matter - can turn hunger into a channel for heroic gesture as well as self-satisfaction.

Perfection and Inspiration!, September 20, 2009
I am not a newcomer to cooking over wood. I camp enough and cook over wood to know that it is a method with its own idiosyncrasies and rewards. I have also cooked whole pig successfully, though not often.

I came across this book while looking for help cooking whole butterflied lamb, a search that turned up lots of Greek lamb cooked on a spit but little else.

The book is outstanding for a number of reasons. First, the constant availability of context and the recognition that cooking has uncertainty central to its nature trusts the reader to have skills to add to the process. Second, it is clearly about having people cook, not about the author giving directions to lesser mortals -- something Francis Mallmann is perfectly qualified to have done but did not. Third the book's beautiful photography is an invitation to get out and do it.

Lastly, my wife and I are a little like Jack Spratt. I am a meat and potatoes guy with decent but narrow skills. She is a meat, vegetable and salad person with well developed skills and a penchant for complex meals. We buy and discard cookbooks at an extraordinary rate. However, my wife has accumulated quite a library and I have a couple of keepers. This is the first time that we have both been thrilled by the same book and inspired to dive into using it. This is about meat, but with an approach to non-meat dishes that is outstanding in its own right.

We now have enough experience with the recipes and approaches to say that this book is one of the best ever. I bought several for friends and family and the reaction has been universally ecstatic.

So, if you are a vegetarian and interested in a fresh approach to vegies, this book is for you. If you are going to eat whole ox for the rest of your life, this is for you. If, like us, you just like to eat well, this is a window into a whole new culinary adventure.

Our thanks to Francis Mallmann for inspiration and direction and to Peter Kaminsky for his beautiful and articulate delivery.

Before you buy this, think about your backyard and your lifestyle, September 7, 2010
This cookbook is exciting to read. If you like fire and like to grill outdoors, it really gets your brain thinking creatively. I bought it many, many months ago, and while I've not been able to use a single recipe from it, the book still has me thinking....thinking about how I can get this method of cooking to work in my yard!

Positive: The author's view on "the taste of burnt" alone will have you rethinking your grilling philosophy and tweaking your techniques. (Think of "burnt" as another positive facet of the food's taste and appearance.) Just thinking about the "Life of a Fire"--flames, coals, embers, ashes and cinders--will open your eyes to the possible ways that these stages can be utilized in the cooking process.

Positive/Negative: Indoor alternatives are provided to grilling the Argentine Way outdoors. You will need a WELL-ventilated kitchen. And the indoor alternatives are really not that exciting....(like cooking in a cast iron pan on the stove).

Negative: Unless you have a large untended yard, or live in a rural area on the edge of a forest or large field, the relatively simple techniques described will require a fairly elaborate set-up. The chapter "The Ways of Fire" threw up roadblocks for me, and I bet, will do so for most of you who live in established neighborhoods. For me, reading those few pages was like dosing a beautiful roaring fire with buckets of cold water. The book instructs you to: Use hardwood--chip-size up to 6"-9" in diameter and not less than 16" long; keep the fire away from buildings, fences and overhangs; avoid paved areas, lawns and underground piping; build a ring of large stones or have made a customized metal fire ring; find a solid, large solid piece of metal to use as a grill top; find a large grill grate, and build a structure to get your cooktops off the ground, and, hey, watch the wind direction, too. I've estimated that I need at least 8 square feet in which to set up my fire pit--if I want to do this correctly. And I can't find a place in our very large yard to put this whole scenario together: I've got to have a place to store the wood and then get it to the fire pit without too much effort; the fire pit can't be located under a tree; it can't be on top of underground pipe; I'm going to have to give up some grass, and then, when the fire is out, I've got to get rid of a big pile of ash.

So if you have a small manicured lawn, or no yard at all, or a poorly ventilated kitchen you may end up very frustrated if you buy this book! But if you do a lot of camping or picnicing out in the wild, or can find even a small place to burn on the ground in your yard, I bet you will be able to realize some value from this cookbook.

Marvelous cooking techniques, July 5, 2009
My husband got this book for me because he'd read it was "the" summer grilling book. Well, it's not. It's "the" summer all type of cooking book. In a time when we are all hit in the face with sushi, or raw undercooked trendy dishes, Francis Mallmann celebrates these seven methods of using fire (or heat from your stove) to create wonderful food. The heat and techniques are the key here, not over spicing or smoking of the dishes. The pictures are beautiful and make me wish we had room to put out a spit and roast a whole lamb as he does.

Perfect recipe for perfect steaks!, May 26, 2009
We had an international dinner table for Sunday lunch: Italian, African, Danish, Swedish and American guests. I decided to use the recipe from Seven Fires for the perfect steak. Here in Italy, we get the bistecca Florentina cut; sort of an American sirloin with less dense meat and a grassier taste. I was really worried about getting the meat cooked properly,especially with so many culturally tuned palates to please. I decided to use the recipe from Seven Fires: MAGIC!

We built the fire as directed, using our native olive wood, and cooked the steaks following the instructions to the minute! With trepidation, after the steaks had a few minutes of rest, and with the hungry eyes on my knife. Perfecto! Magnificent slices of steak.

Happy friends and not a bit left!

This cookbook has it all for us fire inspired!

Cher Lewis

One of my favorites!, December 28, 2009
This is one of my all time favorite cookbooks! Amazing flavors. If you are looking for some different flavors to add to meat, this is the book for you. I just find it incredibily good. Buy it. You won't be disappointed.

wow., June 4, 2009
Francis Mallmann's book is amazing. There are hardly any exotic ingredients in this book--you can get most all of the ingredients in this cookbook at your local market. It's all about the technique, whether in the home kitchen, or in your backyard pit. All of the techniques are outlined simply and clearly. And the pictures are beautiful! ... Read more

Editorial Review

Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.

Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends.

Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.

With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.

* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.

* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.

* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food ∧ Wine, Fine Cooking, and Chili Pepper magazine. ... Read more

Reviews

A must-read for barbecue fans, April 29, 2009
It's not often that I find a cookbook that is actually fun to read. They are usually very utilitarian, with little literary meat on the bones. This is clearly not the case with America's Best BBQ. I don't know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.

While the book is historical, it also has an incredible variety of recipes. It includes everything from starters like Volcanic Goat Cheese, Rocky Mountain Oysters, and Fried Cheese Stick Grits, to Burgoo, to mutton ribs, and all the barbecue standards in between. The range of recipes is excellent. Even better, most of the recipes are from the originators themselves.

I found the following statement from the introduction very interesting.

"Each joint in this book is, in our view, one of the best in America. They are all on the same playing field, with varying strengths and weaknesses. That aside, we have each named our Top Ten joints in the back of the book."

Barbecue is very competitive and often chock full of ego, as is the restaurant industry generally. It's very refreshing to see the authors give their honest opinions about what they feel are the best.

If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.

Form and Function Mix Well Here, June 12, 2009

A decent book and attractive book, September 17, 2009
I own quite a few BBQ books. That's because I'm what's referred to as a "Pellet Head". I've been trying to learn BBQ techniques for a couple of years. That is what attracted me to this book.

This book is a bit unique for a BBQ book. It's so pretty that it's almost a coffee table book. That surprised me, since most BBQ books are no nonsense, functional endeavors.

"America's Best BBQ" offers up "selected" recipes from famous, semi-famous and even some obscure BBQ restaurants. But don't expect your favorite BBQ joint to give up their signature dishes. However, the recipes that are included are interesting. And since there are many restaurants in here, the whole adds up to a lot of decent looking recipes.

Frankly I was a little disappointed at first. I had hoped to find some "signature" dish recipes. But once I got over that, it was clear that the book covers a lot of ground and offered up some pretty unique perspectives and interesting ideas.

Pros:
* It's really pretty
* There are a lot of varied and even surprising ideas
* It gives me ideas of new place to try when I travel.

Cons:
* Don't expect your favorite restaurant to give up their signature dishes.
* Some of the recipes are vague and assume you know a lot about BBQ.

All in all, a good, interesting book for anyone wanting to BBQ or looking for a new BBQ joint to try out.

BBQ Review, July 31, 2009
Interesting vignettes. The recipes were of limited value. I had no interest in smoking an entire pig, etc. I did try a few smoked rib recipes which were excellent and I can hands down recommend the banana pudding no questions asked!

Enjoyable book that makes me want to travel, August 30, 2009

Entertaining, but of limited use, July 16, 2009

bbq recipes, July 8, 2009
gives a good overview of the best bbq places in the USA.
great recipes from some of the famous bbq places across the country

America's Best BBQ, June 15, 2009

Summer Fare At It's Finest!, June 11, 2009

Great Book, June 3, 2009

Editorial Review

For sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills?With the experts from Weber taking you through the basics and beyond, you’ll be sizzling in no time. Over 200 recipes—each with a mouthwatering photo—are simple to follow and feature common ingredients found in the local market. You’ll also find, can’t-miss techniques, and even substitution tricks... Mark your favorites—and there’ll be plenty—with the handy enclosed page flags.And yes, once they’ve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It’s all in the technique."

Key Features:

* One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos

* Photos illustrate tips and techniques throughout

* Recipes are big on flavor with easy to find ingredients

* Tabbed chapters and included page flags to mark your favorite recipes

* From basic preparation to advanced fire-tending methods, Weber’s Real Grilling™has all the tools for successful grilling ... Read more

Reviews

Another Outstanding Effort From Weber, February 5, 2005
A few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.

Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photos on the final appearance of each of the recipied dishes. The instructions could not be easier to follow.

When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.

Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.

Addendum: Since reviewing this fine book. I have become aware of a companion website. It is www.realgrilling.com, and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.

Nicely done!!

Great for beginners, June 11, 2005
I bought a new grill and thought I needed a better understanding of grilling. This book was great. I learned that many of my self taught grill techniques were a mistake. I had much better results after reading the book.

The book has just enough theory to enable cooks to intelligently experiment on their own. This was a great investment. I am now cooking dishes I would never have attempted before.

The book teaches about marinates. I learned needed both an acid and an oil in the marinate in addition to spices and flavors. I learned that I have not been marinating for long enough time. It does make a difference.

I learned about direct and indirect heat and how to use both.

One thing I dislike about many BBQ books is the over reliance on sugar to add sweetness. Real Grillings teaches about many other flavors and spices. In fact most recipes do not use sugar which makes it easier when cooking for my diabetic friends.

"Real" Good Reading, June 10, 2006
Like other reviewers before me, I had been a long time user of the Weber Big Book of Grilling, or the "Red Book" as it is affectionately known in our house. As an avid griller and an avid lover of Weber Grills, I was delighted to see another entry from Jamie Purviance. As I have previously described in my "Red Book" review, I insist that a cookbook have good recipes with incredible pictures. Sometimes half the fun of grilling is simply flipping through the pages of "Real Grilling" and deciding what to have. "Real Grilling" surpasses the "Red Book" by having pictures for every recipe. I could not have asked for more!

Purviance does a nice job of providing recipes coupled with grilling and preparation tips. For friends that I know who are finally moving their grilling past weekend hamburgers and hot dogs, this is a well received feature.

Judging by the number of food stained pages in my copy of "Real Grilling", I would say that Weber has another winner. My only reason for giving "Real Grilling" four stars is not because of content, but because after the heavy use of my book over the past year, the pages have pulled away from the spine. My "Red Book" never suffered this ailment. I am disappointed that "Real Grilling" has. I have had incredible experience with Weber customer service through the years when dealing with grill parts. I have yet to see how things are on the publishing side of things. Regardless, do not let this deter you from a great grilling cookbook that it also a great afternoon read.

Simple & Fun Grilling for Today, May 9, 2007
Grilling expert Purviance provides us with a grilling reference book with recipes and aids his research shows of "how we want to grill today: simple and fun!"

He like so many of us wants to grill on those days when chaos and hectic pace evaporates the time and energy to do more sophisticated and involved recipes, so he has given us over 200 recipes for prep under thirty minutes with ingredinets found at most well stocked supermarkets.

This differentiates itself from other grilling cookbooks such as Jamie's previous work: Weber's Big Book of Grilling (my favorite). Both are useful depending on the occasion. Certainly this one has enough for most nights or days when one wants to excellent food on plate quickly without shopping at multiple places and limited prep time.

The full range of recipes is here: appetizers to main course entrees to desserts, sides, veggies, etc. Also, really excellent prep and technique advice is given here with wonderful color photos and illustrations.

What I especially love about this collection are various taco offerings using halibut, and shrimp and pork and chicken as well as beef.

Another for healthy minded diets is Whole Roasted Turkey Breast with Sage and Prosciutto. So juicy and tender yet flavorful and quick to prepare and serve, although little longer than thirty minute norm, but worthy every minute.

Also a killer recipe is Citrus Pesto Tuna with Fennel-Tangerine Salad.

This is winner whether you're rookie griller or experienced, providing necessary "daily" menu ideas! Check out the website identified in Spotlight review!

A gorgeous grilling cookbook that emphasizes simplicity and fun, November 6, 2005
Featuring over 200 recipes each with a color photograph, Weber's Real Grilling is a gorgeous grilling cookbook that emphasizes simplicity and fun. In addition to step-by-step recipes, Weber's Real Grilling is packed with tips, tricks, and techniques from safety precautions for meat preparation (including a chart that compares USDA temperature recommendations with those of professional chefs for cooking meat rare to well-done) and basic instructions for using charcoal, lighting a gas grill, and the tools every griller should own. Recipes range from Grilled Shrimp Cocktail to Hot Tenderloin Sandwiches, Tandoori-Style Chicken Kabobs, Acorn Squash, Red Chile Rice, Pineapple Sundae with Caramel and Toasted Almond Brittle and much more. An index rounds out this highly recommended cookbook for grillers of all skill and experience levels.

This book chaged my life!!!, August 26, 2005
I have been trying to cook my through this entire book and it shows. The book has been rained on, dropped on the floor, splashed with all sorts of ingredients, and is generally beat up. I bring it to the grocery store when I shop and even had the cashier ring it up once when I wasn't paying attention. This is the best cookbook I've ever read because the author, Purviance, isn't trying to impress the reader by writing a bunch of pretentious garbage and making things as difficult as possible. Instead, Purviance comes across as a friendly, helpful tutor who wants the reader to succeed. My wife has been stoked ever since I got this book because I have been making things happen on the grill, including the July 4th cookout that her whole family attended at our place. They talked about the food for weeks, and I owe it all to this book. It is a great reference and guide for aspiring grillmasters.

Great New Things to Try, May 15, 2005
I've always liked cooking outside on the grill. As a kid it was my father and I outside cooking and talking. (I still remember the time that he couldn't get the charcoal to light fast enough until he got out the oxy-acetylene torch.) And as recently as last night a bunch of friends and I got together and drank and talked and cooked.

Almost always I've stuck to the same simple foods, steak, hamburger, chicken, maybe a piece of fish or some shrimp. It wasn't until I got this book that I realized that I had just scratched the surface. Flipping through it yesterday I found a way to do shrimp that I had never considered. I did them that way last night.

Tonight I'm going to do chicken, but I'm going to do it following his recipe for Chicken Under Bricks, I've always had a problem with the thin parts of the chicken cooking too fast. This sounds like a good approach. I don't suppose the author will mind if I put a few more spices on the chicken, something like his Mexican Chicken. It's ideas like these that make a book like this so worthwhile.

A great book for the grilling beginner and vet, June 12, 2006
The results of every recipe we've tried have been superb, there are outstanding photos with every entry, it contains a bunch of great tips and tricks, and I would highly recommend this book to anyone.

I have been grilling for about 30 + years now, and like others I found out that some of the things I have been doing I have been doing wrong for that long, so that alone made it worth the price.

The only issue I have had is trying to find some of the ingredients, such as granulated garlic of all things, in our local stores. But the internet solved that problem (I don't know what I am going to do with a pound of granulated garlic, but hey, we have it on hand now and it was cheap!) so if you live in a small town (we don't) you may have to hit the 'net for some of the fixins. All in all, a solid A+ on this one.

Wishing you good grilling!

The Only Grilling Book You'll Ever Need, July 4, 2005
This is by far the best grilling cookbook I've ever come across. The recipes are easy to follow and all ingredients are available everywhere. After having tried 10-12 main items as well as side dishes I'm now thinking that this may be the best cookbook ever. You can also do a number of the items in the oven in lieu of the BBQ. Not quite as tasty but still very good.

Outstanding!, June 12, 2005
I've been grilling for about three years, and I've turned out some pretty good dishes. I wish I'd had this book years ago, though; not only is it packed with great recipes, it also gives great tips on how to control the temperature of a charcoal grill (I have a Weber kettle grill), how to clean the food grate, and so on. I made one of the chicken recipes using the three-zone charcoal layout the book suggested, and it turned out fantastic! Using the tips in this book, the whole process was faster, easier, and cleaner. I didn't smell like smoke after the food was cooked!

Absolutely recommended for everyone who wants to grill. ... Read more