BBQ & Grilling

Brother Jimmy's BBQ: More than 100 Recipes for Pork, Beef, Chicken, and the Essential Southern Sides

“ I'm a Northern boy, born and raised.  Born in Indiana, I spent most of my childhood out East, in eastern Pennsylvania and Vermont.  But I spent a good bit of my cooking career down South, in New Orleans and Atlanta where I became a connoisseur of "real" barbeque.  My backyard and garage is littered with a host of grills and smokers, most of which I use on a regular basis. ...” --Pete

Meat Smoking And Smokehouse Design

“ This book is written in two parts as the title says.  The first section focused mainly on the theory, history, technique and methods with some recipes near the end.  It was very informative and a great read.  Very easy reading and technique driven.  The second part is all about building smokehouses.  It has pictures and explanations for how to build them that are great and easy to understand....” --MrChris

Planet Barbecue: 275 Recipes, 53 Countries, 6 Continents of Great Flavor

“   Reviewed by Brook Elliott       "Hey, dummy. How come you didn't think of that?"   Anytime a cookbook makes me think that even once it scores highly in my mind. I don't mean to suggest that I don't learn from virtually every cookbook I read. But it's one thing to discover a sophisticated, perhaps unlikely, approach; quite another to be presented with a...” --ChefTalk.com

BBQ 25

“   Reviewed by Brook Elliott   When it comes to grilling and barbecue three names stand out: Steven Raichlen, Bobby Flay, and Adam Perry Lang.    This is a tale about Lang, and his second book, BBQ 25.    BBQ 25 is Lang’s attempt at simplicity. As he says, “Less is often more. This is that book. This is the backbone of barbecue. In essence, I’ve streamlined the...” --ChefTalk.com

Grilling for All Seasons: 95+ Recipes to Fire Up Year-Round Grilling (95 Recipes to Fire Up Yearroun)

“ Summer is just around the corner, and for many people that means spending a good amount of time standing over a grill.  Unfortunately, summer doesn’t last very long and most of those people will eventually put the grill away, to be stored until summertime rolls around again.  That’s too bad, as far as I am concerned.  Grilled food tastes great all year round and it is my opinion that those...” --Pete

Reasons to Roast

Barbecues and Grilling

There is so much more to grilling than cooking a piece of meat. This comprehensive and tantalising book offers an international and varied selection of grilling dishes, for every occasion and for any meal. Whether you're having a big barbecue party, an intimate supper or the family round for a bit to eat, here we have original, succulent dishes that you will want to cook time and time again.

Indoor! Grilling

Indoors—It's the new outdoorsSPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes! ...

BBQ USA: 425 Fiery Recipes from All Across America

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local...

Grilling: Exciting International Flavors from the World's Premier Culinary College

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.