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 restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There’s grill-crazy California, where everything gets fired up – dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles’s Koreatown.

About the Author
Steven Raichlen is the author of The Barbecue! Bible and How to Grill, which are winners of IACP/Julia Child Cookbook Awards, and other books in the Barbecue! Bible series, as well as the IACP/Julia Child Award-winning Miami Spice. He is also the star and creator of Barbecue University at the Greenbriar, the forthcoming nationally televised PBS cooking show. Like 54 percent of Americans, he grills all year long, in his case in Coconut Grove, Florida, and Martha’s Vineyard, Massachusetts.

Product Details
* Paperback: 784 pages
* Publisher: Workman Publishing Company (April 22, 2003)
* Language: English
* ISBN-10: 0761120157

BBQ USA: 425 Fiery Recipes from All Across America
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PLANET BARBECUE!: 309 RECIPES, 60 COUNTRIES

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.

About the Author
Steven Raichlen is America’s “master griller” (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, and BBQ USA, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS’s popular series Barbecue University and Primal Grill. Bon Appetit named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha’s Vineyard, Massachusetts.

Planet Barbecue!: 309 Recipes, 60 Countries
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FRUIT GRILL RACK

Your peaches and apples will not roll out off the grill with this inventive barbecue tool.

Price: $12.00