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The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes

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Genre: Cooking
Author: Meathead Goldwyn
Publisher: Houghton Mifflin Harcourt
Release: 2016-05-17
File: 400 Pages
ISBN-13: 9780544018501

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Gastro Grilling is for everyone who loves to fire up the grill anytime of the year and turn an everyday meal into a gastronomic delight. If you consider grilling and cooking over the hot fire a hobby and not a chore, then get ready to create the most delicious meals you've ever tasted right in your own backyard. In Gastro Grilling you will find recipes like Fire-Roasted Oysters Topped with Crawfish Bourbon Butter or Grilled Jumbo Prawns Stuffed with Shrimp and Wrapped in Chicken & Bacon. Add to that the ever succulent Better Butter Burger Stone-Grilled or Hot Smoked Pulled Salmon Sandwich with a Cured Brown Sugar Rub. Tender juicy steak recipes that you'll be itching to get cooking outside. Chockfull of 125 lofty, fun recipes, including rib recipes to make your mouth salivate and your fingers sticky, this must-have grilling book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game that are the essence of grilling. There are plenty of tasty chicken recipes too. If you like seafood, Ted makes it easy for gastro grillers to master the grill with simple-to-prepare and absolutely delightful dishes such as Chipotle Cinnamon Sea Scallops or Grilled Halibut Steaks with Avocado Wine Butter Sauce. There are even a few yummy grilled dessert recipes to round out the complete meal. Gastro Grilling has something for everyone!

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Genre: Cooking
Author: Ted Reader
Publisher: Penguin Canada
Release: 2013-04-30
File: 384 Pages
ISBN-13: 9780143189275

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Features over three hundred fifty recipes for the grill, including rosemary-basted chicken, Yucatâan-style pork chops, and corn with hoisin-orange butter.

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Genre: Cooking
Author: Adam Rapoport
Publisher: Andrews McMeel Publishing
Release: 2013-05-14
File: 432 Pages
ISBN-13: 9781449427528

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The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

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Genre: Cooking
Author: Aaron Franklin
Publisher: Ten Speed Press
Release: 2019-04-09
File: 224 Pages
ISBN-13: 9780399580970

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THE FIRST ALL-ENCOMPASSING GUIDE TO THE WILDLY POPULAR EGG-SHAPED CERAMIC COOKER THAT’S BLOWING UP THE WORLD OF BARBECUE Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on: • Grilling: Cajun Strip Steak • Smoking: Hickory-Smoked Chicken • Searing: Cowboy Ribeye • Brick Oven Baking: Wood-Fired Pizza • Stir-Firing: Thai Beef with Basil • Salt-Block: Grilling Tropical Seared Tuna • Cold Smoking: Flavorful Fontina Cheese • Convection Baking: Apple Flambé

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Genre: Cooking
Author: Chris Grove
Publisher: Simon and Schuster
Release: 2014-07-01
File: 144 Pages
ISBN-13: 9781612433851

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The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke. You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving. Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad. You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

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Genre: Cooking
Author: Bobby Flay
Publisher: Clarkson Potter
Release: 2013-04-23
File: 288 Pages
ISBN-13: 9780770433468

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New York Times Bestseller • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

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Genre: Cooking
Author: Aaron Franklin
Publisher: Ten Speed Press
Release: 2015-04-07
File: 224 Pages
ISBN-13: 9781607747215

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Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann

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Genre: Cooking
Author: Steven Raichlen
Publisher: Workman Publishing
Release: 2018-05-01
File: 304 Pages
ISBN-13: 9781523503926

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With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."

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Genre: Cooking
Author: Adam Perry Lang
Publisher: Artisan Books
Release: 2012-05-08
File: 280 Pages
ISBN-13: 9781579656195

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Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

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Genre: Cooking
Author: Andy Husbands
Publisher: Fair Winds Press (MA)
Release: 2017-03-15
File: 224 Pages
ISBN-13: 9781592337583

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