Steven Raichlen's BBQ USA: (Paperback) by Raichlen, Steven
Paperback; Published 5/23/2003; 774 Pages; ISBN 9780761120155
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2004 James Beard Award Winner for Tools & Techniques
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, 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 425 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).
My husband, Chris, will watch Steven's cooking show for hours! We marvel at all Steven's grills while we have an ancient, great Coleman Cast Iron gas grill -- no one makes cast iron grills anymore -- much the pity. But I digress. I wanted some techniques, rubs, and recipes so Chris could go beyond his limited repertoire. With browsing the tome we have stuck Post-It notes to flag: the Pit Beef but for London Broil, the Tennessee Pork Loin downsized for 3 servings in lieu of Serves 6-8, and the Souvlaki Meatballs as a main course instead of an appetizer; we learned to love them at a Greek Restaurant while stationed in Germany. By PAYING ATTENTION during the shows, Chris has learned useful grilling techniques to keep juices inside the meat, resting times, etc. No longer coming from me it is now the gospel according to Steven. Get this book for someone so you can have one less day to cook -- since for yours truly cook is a four-letter-word. Our daughter loves to cook, so I only cook Sunday night. WORKS FOR ME!
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If you're basting your meat with sugary sauces (like most barbecue sauces), do it at the very end of the cooking process, so the meat has a chance to cook through before the sugars in the sauce burn.