Full Description
Award-winning cookbook author Denis Kelly puts a new twist on one of America's favorite summer traditions, the barbecue. Starting, literally, from the ground up, Kelly explores the history of barbecue and its evolution from cooking on the ground over an open flame to grilling as we know it today. The use of equipment and barbecue techniques, ranging from indirect roasting to using wood smoke for flavor, are examined and explained. 75 mouthwatering recipes, such as Chile and Bourbon Marinated Top Sirloin, Chicken Breasts with Rosemary Garlic Paste in Rosemary Smoke, and Five-Spice Scallops on Sweet and Sour Rice, are included along with modern photography. Regional barbecue items such as pulled pork from the South, chicken and salsa from the Southwest, and fresh fish from the Northwest are also featured. A chapter is also devoted to newer grilling trends such as vegetables, fruit, and pizza. Experienced grillers and barbecue novices alike will be enticed by the recipes, which are innovative, yet simple to complete with ease.NER(01): GB
